Ingredients

• 600 g - flour
• 2 tbsp - sugar
• 1.5 tbsp - ground ginger
• 1 tsp - ground clove
• 1 tsp - salt
• 1.5 tsp - baking powder
• 1.5 cups - brown sugar
• 220 g - butter
• 2 tbsp - corn oil
• 1.5 cups - light molasses
• For Italian meringue:
• 200 g - egg white
• 350 g - sugar mixed
• 1.5 cups - water

How to Make Spiced Bread Cookie Dough

• Sieve the dry mix including all the spices together.
• Cream butter and sugar with oil, incorporate the molasses.
• Add the dry mix and blend slowly (add water if necessary) and refrigerate.
• Remove from the fridge and roll the cookie dough to about 2 mm in thickness.
• Trim to the same width (exceeding a little) as the baking tray you are cooking the spiced cake in.
• Cut out two rectangle shapes and bake for 180 degree C for 20 minutes and cool.
• For Italian meringue:
• Bring 250 g of sugar and water to the boil and keep warm on the stove.
• Whip the egg whites and pour 100 g of sugar into the mixture as you whip them.
• When the egg whites reach a soft peak, pour the rest of your boiling syrup on top and allow to cool.
• To assemble:
• Trim the top of the ginger loaf cake to flatten the top.
• Then place on the two slabs of cookie dough to make the roof.
• Decorate with the meringue, using a pastry bag with plain nozzle. Caramelize with a blow torch and add your own festive decoration.