Gingerbread Houses | Donna Hay

Ingredients

• 1.2kg plain (all-purpose) flour
• 2 teaspoons bicarbonate of (baking) soda
• 1½ cups (260g) light brown sugar
• 1 tablespoon ground ginger
• 380g unsalted butter, melted
• 1⅔ cups (580g) golden syrup
• icing (confectioner’s) sugar, for dusting
• 4 cups (640g) icing (confectioner’s) sugar
• 3 eggwhites
• ¼ teaspoon cream of tartar
• 1 tablespoon lemon juice