This recipe is taken from BBC Good Food website.
For the Gingerbread
250g unsalted butter
200g dark muscovado sugar
7 tbsp golde syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger
1. Heat oven to 200C/fan 180C/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t come together, add a tiny splash of water.
2. Cut out the template. Put a sheet of baking paper on your work surface and roll out about one quarter of the dough to the thickness of two £1 coins. Cut out the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with the remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
3. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool completely.
4. Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
5. Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight.
6. Decorate as desired. Your gingerbread house will be edible for about a week but will last a lot longer.