Instructions: Heat the oven to 190°C / fan 170°C / gas mark 6. In a saucepan melt the butter and add bag 1 (sugar), mixing until the sugar has dissolved. Leave to cool. Add bag 2 (flour, spices, bicarbonate of soda) to the melted butter and sugar and start to bring the dough together. Gradually add 2-3 tbsp of water and use your hands to lightly knead the dough until it is a smooth ball. Line your baking tray(s) with the provided A4 baking paper. Split the dough in half and put one half between the provided A3 baking paper. Use your hands to flatten the dough a little then roll it out with a rolling pin. Stop when your dough is slightly thicker than a pound coin. Use templates to cut two large rectangles and two large triangles. Use any spare dough for gingerbread people/biscuits. Unwrap the fruit drops (bag 3) and place into the empty bag provided. Crush with a rolling pin into small pieces. Place your dough shapes onto the A4 baking paper and transfer to a baking tray. Cut a window in each rectangle. Fill the windows with the crushed sweets. Bake each batch for 12-14 minutes or until golden. Cool on the baking tray for 10 minutes then transfer to a wire rack. Sift the icing sugar (bag 4) into a bowl. Whisk the egg white until frothy and add little by little until you have a very thick, but still flowing icing. Place the icing into the piping bag provided. Pipe the icing generously along the wall edges, and piece together. Once the house has set use the leftover icing to pipe designs and stick your sweets (bag 5) to your gingerbread house. Ingredients: Plain white flour (WHEAT flour, statutory nutrients: (calcium, niacin, iron, thiamin)), icing sugar (sugar, cornflour), muscovado sugar (sugar, cane molasses), MILK chocolate beans (MILK chocolate: (sugar, cocoa butter, skimmed MILK powder, cocoa mass, whole MILK powder, whey powder (MILK), butteroil (MILK), emulsifier: (SOYA lecithin), flavouring), sugar, colours: (beetroot red, mixed carotenes, anthocyanins, titanium dioxide, plain caramel, curcumin, copper complexes of chlorophyllins), glazing agents: (shellac, gum arabic, carnauba wax, beeswax), orange flavouring), fruit drops (glucose syrup, sugar, acid (lactic acid), acidity regulator: (sodium lactate), flavours, colours: (copper complexes of chlorophyllins, paprika extract (capsanthian, capsorubin), lutein, anthocyanins)), sodium bicarbonate, ground ginger, mixed spice: (coriander, cassia, ginger, fennel, nutmeg, clove, cardamom). Not suitable for vegetarians Allergen Information: For allergens, see ingredients in BOLD. May contain traces of NUTS. Nutritional Information: Per 100g: Energy: 1556kj/367kcal Fat: 1.6g of which saturates: 0.7g Carbohydrates: 82g of which sugars: 48g Fibre: n/a Protein: 5g Salt: 0.1g
