Haunted Halloween Gingerbread House

Method

Preheat oven to 180°C conventional (160°C fan forced). Line 4 oven trays with baking paper.
Use an electric beater to beat butter and sugar until pale and creamy. Add CSR treacle and egg yolks and beat until combined. Sift flour, ginger, mixed spice, and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.
Roll dough between two sheets of baking paper to 5mm thickness on oven trays. Refrigerate for 30 mins. Cut shapes for house using patterns, re-rolling dough if necessary. Cut door from front panel and place 5 cm apart on one of the baking trays.
Remove top layer of baking paper. Bake gingerbread door for 8 mins and larger panels for 10-15 mins or until lightly browned. Allow to cool on oven trays.
Icing: Lightly beat egg whites. Add lemon juice, sifted sugar and beat until glossy and stiff. Keep covered with a damp cloth to prevent icing from hardening.
Assemble house using icing to hold pieces together. Use icing to stick on lollies and use white icing pen to write on house.

Ingredients