(I made twice the amount for the villa and a windmill)
85g butter, coarsely chopped,
100ml light corn syrup
85g fine caster sugar
35ml milk (I used low fat)
240g flower
5 1/2 tsp speculaas spices (ahaaaa!!!)
3/4 tsp baking powder
(Icing: 80g icing sugar, 1/2 lightly beaten egg white)
Preheat oven to 180C. Sieve dry ingredients into a bowl, set aside.
Melt the butter in a small saucepan on low heat, add cor syrup and milk. Stir tocombine and hear till 43C. (about 2 minutes, but you'll want to use a thermometer).
Add milk-butter mixture to the dry ingredients, stir to combine.
Kneed to a dough you can shape into a disk. Refrigerate at least 2hrs.
Roll out the dough on a flowered surface, anywhere between 3 and 6 mm. (it'll depend on what you are building really). Place on baking sheet covered with baking paper (or whatever you have that fits your fridge) and refrigerate for half an hour.
Bake for 20 minutes (max), until golden brown. Let cool on tray for 5 minutes, then transfer to cooling rack.
Do not startconstructing until completely cool.
To make the icing, combine egg white and icing sugar and whisk until smooth. Use a piping bag with a very small nozzle.
As you saw in the ingredient list,I use asuper secret ingredient called speculaas spices.
I generally don't like gingerbread but speculaas spices consist of much the same spices, just different ratios. We also use the spices to make (the name gives it away) speculaas. More on that later.
Speculaas spices: (this should make more than enough)
Cinnamon powder: 15g
Ground nutmeg: 2g
Ground cloves: 2g
Powdered ginger: 1g
Ground cardamom: 1/2g (a pinch)
Ground white pepper: 1g white pepper
You can leave out the white pepper for a softer flavour and the cloves can be replaced by ground mace.
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