Gingerbread Aussie homestead

Preheat oven to 160°C fan-forced (180°C conventional). In a large saucepan, combine butter and raw sugar substitute (if using brown sugar, melt butter on its own). Heat on low, stirring, for 2-3 minutes until sugar substitute has dissolved.

Meanwhile, sift flour, spices and bicarb together in a bowl.

Remove pan from heat. Add brown sugar (if using), golden malt flavoured syrup or golden syrup, and flour mixture. Stir until just combined, then stir in egg yolk.

Divide dough in half, wrap one half in plastic wrap and set aside. Place mould on a baking tray (this makes it easier to transfer to and from oven). Sprinkle remaining dough into mould, just roughly at first so you can divide mixture evenly. Then press in firmly and smooth tops with back of a spoon.

Bake for 20 minutes, or until biscuit edges are starting to darken. Cool for 10 minutes on a wire rack, then invert biscuits onto rack. Wash and dry mould. Repeat Step 4 with reserved dough, then bake. Reserve both gingerbread koalas for decoration.

To make royal icing, sift icing powder or icing sugar into a bowl. If using icing powder, stir in milk until mixture is thick and holds its shape when piped. If using icing sugar, lightly whisk egg white until frothy, add sifted icing sugar and whisk until mixture is thick (you don’t want it too runny). Transfer half of the royal icing to a bowl and stir in cocoa. Divide remaining mixture into 3 bowls and tint one green, one red and leave one white. Transfer each quantity of icing to a piping bag fitted with a fine plain nozzle or transfer to a small ziplock bag, and snip a small hole in one corner.

Using markings on the house and step photos as a guide, pipe white icing on windows and door and create a doorknob. Pipe panelling lines using chocolate icing. Using green icing, attach TeeVee Snack halves on base of front of house under windows, then pipe leaf detail on top to form flower pots. Pipe green leaf detail under windows on back of house, and also around windows on walls. In chocolate icing, pipe garland on 1 roof panel (for front of house), then use white, red and green icing to pipe small dots either side to create a string of lights. Set pieces aside for 1 hour to set fully.

Pipe icing along side edges of 1 wall. Stand upright, using a small glass jar for support. Pipe icing along back corner edge of front of house (decoration facing the front). Stand upright on cake board and attach to wall, using another jar for support to hold upright. Repeat with other wall and back of house. Once all 4 pieces are joined, stand for 30 minutes or until icing has set. Remove jars.

Pipe icing along top of the front of house and place 1 verandah panel on top of the edge (sitting it about halfway on the edge so you have space to rest the roof panel later). Place a small box underneath the verandah panel for support while it sets. Repeat with verandah panel on the back and stand homestead for 30 minutes to set completely.

Pipe icing along tops of walls, and also front and back of house if needed. Carefully place 1 roof panel at a time. Stand for 1 hour at room temperature to fully set.

Arrange wafers on a board to form base of house. Place house on wafers. Arrange choc fingers under verandahs, trimming to fit if needed.

To make wreath for front of house, roll small pieces of green ready to roll icing into balls and set aside until firm. With edible sugar glue, join balls in a wreath shape with 2 rounds. Using a silicone bow mould (buy online from cake decorating suppliers), press a little red ready to roll icing into mould. Set aside until firm, then unmould (or buy bow-shaped sprinkles if desired). Attach bow to wreath base, then attach wreath to front of house using a little royal icing. Add gingerbread koalas to scene as suits.