Christmas Gingerbread House

Ingredients

85g soft light brown sugar
30g golden syrup
30g black treacle
30g water
1tsp ground cinnamon
1tsp ground ginger
1/2tsp ground clove
100g melted butter
1/2tsp baking soda
225g cotswold plain flour

Method

Melt the butter and add the sugar, syrups and spices.
Bring up to a boil
Let cool for 10 minutes
Add the flour and baking soda, mix well
Let chill for a couple of hours or over night
Roll out to desired thickness, cut in to shapes and bake at 160 degrees for 5-8 minutes.
Once cooled decorate with royal icing

Royal icing

3x egg whites
600g icing sugar
1tsp lemon juice

Method

Mix all ingredients together until smooth
Place in to a piping bag
Decorate your gingerbread

Thank you to Julia for the recipe!
If you want to see more please visit her Instagram.

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.