Cookie Dough
225 g Siúcra Granulated Sugar
250 g Siúcra Demerara Brown Sugar
425 g margarine block
454 g golden syrup
180 ml whole milk
1,200 g plain flour
1 Tablespoon bread soda
4 Tablespoon ground cinnamon
4 Tablespoon ground ginger

To decorate
4-6 packets Siúcra Instant Royal Icing
2 packets Siúcra Roll Out Icing
50g Siúcra Icing Sugar

Food colouring
5 sheets leaf gelatine - for the windows optional

Place the Siúcra Granulated Sugar and Siúcra Demerara Brown Sugar, margarine, golden syrup and milk into a saucepan and heat gently, stirring mixture constantly, until the sugar and margarine have melted and the mixture is smooth. Be careful not to overheat. Pour into a large bowl.

Sieve the flour, baking soda, cinnamon, and ginger together. Stir into the wet mixture.To speed it up, use an electric mixer.

Line a 10" square tin with baking parchment and pour in the dough. Smooth dough, cover with cling film or another sheet of baking parchment and leave for eight hours or overnight in a cool place. Don't place the dough in the fridge as it will be really difficult to roll out.

Cut out templates for the ginger bread house on paper first, then trace and copy on cardboard, (an old cereal box is perfect). You will need two templates for the front of the house, one for the side and one for the roof. Depending on how many trays you have, it might be easier to roll out and bake the gingerbread in sections. Once baked and completely cold, place either in an airtight container or wrap in cling film. You will need to roll out and bake two sides for the house, two for the roof and two for the front and back of the house.

Cut out two windows on each side of the house and one window at the front of the house.

Turn the dough out onto a work surface. Divide the dough into six equal portions. Use a little flour and roll out one portion of the dough to about 1/2" thickness. This is much easier if rolled out onto a sheet of baking paper. Make sure that before rolling, you cut out the baking paper to fit a baking tray and that one of the templates for the ginger bread house fits on it. Put one of the cardboard templates on top of the rolled out dough and cut around the shape. Place the baking paper with the gingerbread on a baking tray. Refrigerate for 1 hour until the ginger bread is firm. Roll all of the gingerbread scraps left over together and wrap in cling film. Keep the excess gingerbread dough for making extra decorations for the gingerbread house.Bake the gingerbread at 180°C / gas mark 4 for 25 to 30 minutes until it is dark brown and firm to the touch. Make sure that the large pieces are baked all the way through. You will need to cook the gingerbread house in stages. It is best to place one piece of the house on to one baking tray at a time as the gingerbread will expand during cooking.'

When the gingerbread is nearly cooked, remove from the oven, place the template on the cooked gingerbread and carefully cut around it to trim to the exact size and shape. It is important to do this so the house will fit together and while the gingerbread is warm. Once it hardens it is more likely to break if cut then. Return the gingerbread to the oven for five more minutes. Remove and place on a wire tray and allow to cool.

Templates dimensions
Front & back of house: Length 15cm, Width 14cm,
Angled top 11cm
Side of house: Length 15cm, Width 21cm
Roof of house: Length 13cm, Width 26cm

Draw a rough outline of the house on a very large tray, cake board or piece of wood. This will show exactly where the house will be attached.

Next, make the Siúcra Instant Royal Icing by following the instructions on the packet until it is stiff. Cover with cling film or a damp clean cloth to prevent it from drying out.

Fill a piping bag with some Siúcra Instant Royal Icing or use a pallet knife to spread a generous amount of royal icing along the edges of the house. Spread royal icing where the house will stand. Pipe royal icing along the edge of each piece of the house. Stick one side of the house down onto the icing. Attach the front of the house to the side and then the other side to the back. Pipe some more royal icing along the inside and outside of the gingerbread house where all the edges meet to ensure that they are well stuck together. Inside the house where the windows are, use a little Siúcra Instant Royal Icing to stick the gelatine sheets to give the effect of a glass window.

Pipe along the edges of the gingerbread house where the roof will attach and stick it on. Carefully place one side of the roof followed by the second.Fill in any gaps with Siúcra Instant Royal Icing.

Colour one packet of Siúcra Roll Out Icing with red food colouring. Sprinkle some Siúcra Icing Sugar onto a work surface.Roll out half of the red icing and half the plain white Siúcra Roll Out Icing. Spread a thin layer of Siúcra Instant Royal Icing on to both roof pieces and place a row of the red tiles followed by a row of white along both sides of the roof.

Roll the remaining red and white Siúcra Roll Out Icing into two long thin sausage shapes. Twist both colours together. Pipe more Siúcra Instant Royal Icing around the edges of the house and stick the red and white twists to it.

Fill a small piping bag with Siúcra Roll Out Icing, pipe around the gelatine sheets to make windows and around the overhang of the roof for an icicle effect.

Use any leftover gingerbread dough to make a door, Christmas trees, fence and snowmen to decorate the house.

To assemble The Gingerbread House

Tips If you don't like ginger or cinnamon, flavour the house with vanilla extract or cocoa powder. 

For a hidden surprise, fill the inside of the house with sweets. 

To thin icing slightly for icicles, add a little warm water to the Siúcra instant royal icing and pipe it around the edges of the roof. 

If there is any gingerbread dough left over cut out a star, snowflake, Christmas tree and stocking.