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Make some happy memories with these simple and fun Maple Gingerbread Houses.
- 350g plain flour
- 1 teaspoon baking soda
- 2 heaped teaspoons ginger
- 100g unsalted butter, softened
- 175g muscovado sugar
- 6 tablespoons Pure Maple Syrup, Dark Robust
- 1 egg, beaten
- Royal Icing
- 240g icing sugar, sifted
- 1 1/2 tablespoons meringue powder
- 4 -5 tablespoons of water
- Preheat the oven to 190C/170C Fan/ Gas Mark 5 and line a 2 baking trays.
- In a large bowl add all the dry ingredients for the cookie. Rub in the butter with your fingers until it resembles breadcrumbs, then stir in the sugar. In another bowl whisk the wet ingredients and add to the cookie mixture. Gently knead with your hands until a smooth dough has formed.
- Roll out half the dough on a slightly floured surface to a 5 mm thickness and cut out house shapes using a sharp knife and a ruler or templates. Carefully place cookies on the prepared baking trays, leaving a gap between each one. The repeat using the other half of the dough.
- Bake on the middle shelf for about 10 minutes. Cool on a wire rack.
- Now prepare the royal icing by sifting the icing sugar in a large mixing bowl. Add the meringue powder and water and mix with an electric mixer on high speed for about 2 minutes until smooth. (Meringue powder helps the icing harden quickly and makes piping easier and neater.)
- Fill a piping bag with some of the icing and attach a small round nozzle. Now it’s time to get creative and decorate your houses. (Wrap up the remaining icing, tightly, in clingfilm and save for later use. Leftover icing can be placed in a freezer bag and frozen for up to 2 months. Thaw in a refrigerator overnight and bring to room temperature before using.)