• Recreate a Cunard Christmas with one of our final Culinary Corners of the year, full of sugar and festive cheer!


For the gingerbread:

  • 250g butter
  • 200g muscovado sugar
  • 7tbsp golden syrup
  • 600g plain flour
  • 2tsp bicarbonate of soda
  • 4tsp ground ginger

For the Royal Icing:

  • 2 egg whites
  • 500g icing sugar

To decorate: 

  • Dolly Mixtures
  • Liquorice Allsort
  • Flaked Almonds


  1. Place the butter, golden syrup and muscovado sugar into a pan and melt until incorporated
  2. Sift the flour into a large bowl, then add the ginger and the bicarbonate of soda
  3. Add the melted butter, syrup and muscovado sugar into the flour mix and bring together to form a dough
  4. Rest the dough for 40 minutes, then roll out to your desired thickness and cut into shapes (there are various gingerbread house templates online)
  5. Place on a baking tray lined with baking paper and bake at 180c for 12-14 minutes
  6. Leave to cool before decorating
  7. To assemble, pipe along the edges of the shapes before joining together. Leave to dry, using supports, for a few hours before adding the roof, and then again before adding the decorations.

Tip: Ensure your Royal Icing is stiff – a runny icing will make assembly difficult.