Ingredients:
Gingerbread
100 g (3.5oz) butter cubed
80 g (1/3 + 1/8 cup) light brown soft sugar
2 tbsp golden syrup
1 tbsp treacle
1 tbsp water
finely grated zest of 1 orange
2 tsp ground ginger
2 tsp gorund cinnamon
1/4 tsp ground cloves
1/2 tsp bicarbonate of soda
240 g (2 cups) plain flour
Royal Icing For Gingerbread
235 g (2 + 1/3 cups) icing (powdered) sugar sifted
2 tsp lemon juice
1 large egg white
edible glitter (optional)
To Cover Cake
1 kg (2.2lb) marzipan
3 tbsp apricot jam
675 g (6 + 3/4 cups) icing (powdered) sugar sifted
3 large egg whites
3 tsp lemon juice
1 1/2 tsp glycerine (optional)
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