GINGERBREAD TERRARIUM

INSTRUCTIONS

Preheat oven to 180C.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth.

Seperate out one third of the dough and set aside.

Press the other two thirds of dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Working with gloves and on a sheet on baking paper, add 2-3 drops of gel food colouring to one third piece of dough and knead until dough is completely green. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Print the mini house template on an A4 piece of paper. Using baking paper trace out each shape and then cut out with scissors.

Place the dough between 2 sheets of baking paper and roll out until about 5mm thick.

Using the template cut out mini house shapes from the brown dough, and, using a tree cutter, cut trees from the green dough.

Place on a baking tray and bake for 6-7 mins. Remove from oven and transfer to a cooling rack.

Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form.

Place icing in a piping bag with a small round nozzle and decorate house pieces and trees as desired. Once set, assemble the mini houses by first attaching the side walls to the front and back walls. Let this set before attaching the roof.

Place sugar snow in a jar and arrange mini house and trees inside. Dust with snow sugar. Add lights and ribbon if desired.