Method

​1 Cut out the gingerbread house templates using card. Cut one front panel, one back panel, two side panels and 2 roof panels. I go for the following dimensions: front/back 16cm x 13cm and then 10cm for the triangle section at the top of the panel, side 16cm x 13cm and roof 17cm x 12cm.

​2 Preheat the oven to 180°C/fan 160°C/gas mark 4.

3 Heat the butter and sugar in a large saucepan, stirring until the sugar has dissolved. Add the condensed milk and stir together.

4 In a large mixing bowl place all the dry ingredients: gluten-free flour, xanthan gum, bicarbonate of soda and ginger. Give the dry ingredients a quick stir.

5 Pour the wet mixture into the dry ingredients. Start by working together with a wooden spoon then with clean hands bring the mixture together into a soft dough.

6 Roll the gingerbread out in batches between 2 sheets of baking parchment paper to a thickness not exceeding 0.5cm. Use the templates to cut 2 side walls, a front and back wall and 2 roof panels. Any remaining dough can be used to make gingerbread men or Christmas trees or anything else you can think of.

7 If you want to be more creative you can cut out windows in your house panels. Then place a boiled sweet in the hole. When this bakes in the oven the sweet will melt and create a coloured window. This can be seen in the photo with my round window above the front door.

8 Slide the biscuits still on the parchment paper onto a baking sheet. Bake the biscuits for about 15-16 minutes until golden brown and firm.

9 Whilst still warm place the template on top of the cooked gingerbread. Use a sharp knife to trim around the templates again to give clean, sharp edges. Repeat with the remaining biscuits. Leave to cool completely.

10 To decorate: be as creative as you like. Mix up different coloured icing and then using the piping bags to create windows and doors. Use the icing to stick on some of your favourite gluten-free sweets. Chocolate buttons make great roof tiles. I found some gluten-free biscuits shaped like Christmas trees which are very effective. GLuten-free chocolate finger biscuits could be used to make a fence.

11 Once all the panels have been decorated and the icing has set, you can begin to assemble. Place the icing in a piping bag fitted with a medium nozzle. Pipe generous lines of icing along all the wall edges including the base edge (as this will glue the house to the cake board and help it stay standing!). One by one join the walls together. Support the walls using a small bowl or can. Allow this to firm up and dry before removing the supports.

12 Attach the roof to the walls using more royal icing, you may have to hold the roof panels in place for a few minutes until the icing starts to dry. Ideally leave to dry overnight.

13 Place some desiccated coconut around the base of the house for a lovely snowy effect. Enjoy your masterpiece with your friends and family!