See link for a template downloaded from This Morning

tm-gingerbread-house-patterns

The recipe I used was a favourite of my dads, he always said best eaten a month after baking.

600g Plain Flour, 8 level tsp ground ginger, 4 level tsp mixed spice, 2 level tsp bicarbonate of Soda.

400g golden syrup, 100g butter, 100g soft brown sugar,  (warm to dissolve)

4 eggs, 4 level tbsp black treacle, 2 tbsp milk  (mix together in a jug)

Make a well in the centre of the dry ingredients & pour the liquids into the flour, stir briskly, until well combined

Prepare 2 flat trays ( the type you make a swiss roll in) (size to be confirmed). line with greaseproof paper

pour the batter between the trays and smooth out to the edges.

cook for 30 -40 mins, at 180C until firm.

Turn out onto cooling tray, remove paper when cool.

Use the templates to cut the cake.

Place in tin or wrap in tinfoil for a few days, store in a cool place, to mature.

IF YOU DISLIKE GINGER THEN SUBSTITUTE WITH OTHER SPICE, OR MAYBE COCOA POWDER