180g sugar
100ml golden syrup
125g butter
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tbsp ground cardamom
½ tbsp ground cloves
450g flour
½ tbsp baking soda
Icing
1 egg white
180-240g icing sugar
Mix sugar, 100ml water and syrup in a saucepan and heat to a boil. Place butter and spices in a bowl and pour in the warm sugar syrup. Let the butter melt and stir, then let the mixture cool down to room temperature. Mix with flour and baking soda to make a firm dough in a blender, preferably with a flat beater rather than a hook. Leave in the fridge until the next day.
Roll the dough thinly, punch out the cookies and bake at 190°C (170°C fan forced) for 6-7 minutes, until they are a nice brown colour.
To make icing, whip the egg white and icing sugar until fluffy. To make houses, melt sugar to a caramel, and attach the walls and roof by dipping the edges in the caramel and gluing them together.
