Dough

  • ½ cup (125 mL) water
  • 5½ tbsp (80 mL) golden syrup
  • ¾ cup (175 mL) honey
  • 1 cup (250 mL) brown sugar
  • 2 tbsp (30 mL) gingerbread spice
  • 1⅓ cups (325 mL) butter
  • 1 tsp (5 mL) baking soda
  • 1 pinch of salt
  • 1 tbsp (15 mL) cocoa powder
  • 3¾ (925 mL) cups flour
  • 6½ tbsp (95 mL) peeled almonds

Frosting

  • 3 egg whites
  • 1¾ cups (430 mL) icing sugar
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) small, edible, decorative silver pearls
Maître Chocolatier Tip
Maître Chocolatier Tip

Decorate your gingerbread house with Lindt Santas.