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For the dough, in electric mixer, beat softened butter until fluffy. Add egg and golden syrup and combine. Sift the flour, baking soda, ginger and cinnamon and add slowly to mixture. Tip out stiff mixture onto worktop and knead into a smooth ball. Wrap in cling film and chill in fridge for 30 minutes. Bring the dough out and let it warm up for a few minutes. Prepare floured parchment paper and rolling pin. Roll out the dough to about 5mm thick and cut around template for each box section. Return pieces to fridge and heat oven to 180C
Bake all pieces in oven for 15-20 minutes. Transfer to wire rack and return to fridge
For the royal icing, sift icing sugar into large bowl. Add egg white and lemon juice and mix until smooth (and stiff)
To assemble, with a piping bag, place a bead of icing around base of box and carefully place side piece on top (prop with handy object). Add adjacent pieces after piping icing to meeting edges, propping each piece in position, until all pieces are connected
To make biscuits, beat butter and icing sugar in electric mixer until pale and fluffy
Sift plain flour and cornflour and combine with butter/sugar. Divide dough in half and flavour one portion with almonds, almond essence and lemon juice. Flavour the other half with cranberries and vanilla essence, adding colour gel. Roll 2tsp of mixture into a small ball and place on papered baking tray, flattening into shape
Repeat with remaining mixture of both colours. Bake at 160C for 15 minutes.
To decorate, add piping icing to all seams. Cut out shapes from gingerbread off-cuts and fix to box and lid. Add gingerbread feet to corners of box. Assemble biscuits inside box.
This recipe has not been edited or tested by the Bake Off Food Department.
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