Makes 24
100g cake flour
1 tsp cinnamon
½ tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp baking powder
a pinch of salt
1 tbsp whole milk
75g butter
2 tbsp candied peel, finely chopped or Christmas fruit mince
Preheat the oven to 180C. Line a baking tray with greaseproof paper.
Mix together the dry ingredients then add the wet ingredients and combine to form a dough (you can do this in a stand mixer using the dough or paddle attachment).
Turn the dough onto a lightly floured surface and roll out to 1/2 cm thick.
Cut out house shapes using a sharp knife then place on a baking tray.
Bake for 15-20 minutes or until golden brown.
Allow to cool completely before icing.
Royal Icing
1 egg white, beaten
2 cups Natura Demerara Icing Sugar, sifted
squeeze of lemon juice
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.
Pipe the frosting onto the biscuits in patterns (you can make more colourful houses by using sweets and sprinkles) and allow to dry thoroughly. Then use spread the remaining royal icing around the outside of the cakeand stick the houses in place. Dust with extra icing sugar to serve.
