Culinary Corner: Cunard’s Gingerbread House

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

INGREDIENTS

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

METHOD

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.