Chocolate Gingerbread House

Ingredients

Method

Beat the butter, sugar and golden syrup with an electric mixer until light and fluffy. Gradually beat in the eggs, beating well between each addition
Add the sifted flours, cocoa, spices and bicarbonate soda and stir until just combined. Lightly knead on a floured surface and then roll out to a 1/2 cm thickness
Using a knife, cut 6 panels in a template: 2 x roof, 2 x sides, 2 x ends and place on lightly greased baking trays
Bake in a moderate oven 180°C for 10 minutes or until lightly browned. Cool on trays for five minutes and then remove to a wire rack to cool completely. Store in an airtight container until required
Spoon one third of the chocolate into a piping bag fitted with a fine plain nozzle and pipe windows onto the sides and end panels. Allow to set.
Spread the remaining chocolate and whatever is left in the piping bag onto the roof panels then sprinkle liberally with grated chocolate. Allow to set
Gradually whisk the icing sugar into the egg white until smooth and thick enough to pipe. Spoon the icing into a piping bag with a 3mm plain nozzle. Use icing to assemble (stick together) gingerbread house, then decorate with lollies and allow to set. Lightly cover in plastic wrap to protect from dust and insects until required