200 g golden syrup
Add the golden syrup, butter, castor sugar, cloves, cinnamon, and ginger to a pot and melt the butter then bring to the boil.
Break up the eggs then add to the above mix when cool.
Sieve the dry ingredients together then make a bay
Pour 1/2 the cooled liquid into the bay, slowly bring the dry ingredients into the liquid, forming a thick slurry before breaking the sides of the bay. Mix together until all flour is cleared
Add more liquid as you go to form a working dough
Wrap dough in plastic and leave to mature overnight.
1 shaping and baking the gingerbread
2 prepare your baking sheet lined trays and roll out prepared dough to 4 mm thick straight on to them. dock well.
3 cut out shapes leaving a 10 mm gap between pieces.
4 Large pieces and small pieces should be on separate sheets as the larger pieces take longer to cook.
This gingerbread house has been glued together with caramel and gelatin leaves have been used for the windows.