Whisk together the flour, cinnamon, ginger, baking powder and salt.
Add the butter.
Crumble the butter into the flour.
Whisk in the sugar.
Mix in the golden syrup.
Scoop into a dough ball and wrap in clingfilm before chilling for a few hours in the fridge.
Lay a sheet of baking paper on your counter, break off a bit of dough and place the dough in the middle, then cover with a second sheet of baking paper. Use a rolling pin to roll out the dough as thinly as possible.
Use cookie cutters (check out my tutorial for making your own) or templates to cut out two door pieces, two walls and two roof pieces for each gingerbread house.
Cut as many from each dough sheet as possible before scooping up the excess and rolling out again.
Place the pieces carefully on a baking sheet covered in baking paper.
Bake at 150'C for 15 minutes and leave to cool.
Coat the roof tiles with white chocolate.
Sprinkle with sliced almonds to look like roof slates.
Begin constructing the gingerbread houses by coating the sides of the wall pieces with white chocolate and then sticking to one of the door pieces. Hold in place until set.
Spread the other edge of the walls with white chocolate and attach the second door piece.
Coat the top of the house with white chocolate.
Hold the first roof piece in place and coat the top of the second roof piece with white chocolate before sliding in place.
Leave to set and they're ready to serve.
They look adorable on the side of a mug of hot chocolate.