Arnott’s Scotch Finger gingerbread house

For the royal icing, place the egg white in a clean mixing bowl and mix on low speed with the whisk attachment until it becomes foamy.

Gradually add the icing sugar, whisking until combined and glossy.

Add lemon juice and stir to combine, then gently fold in ginger and cinnamon. If the mixture is too stiff, add a teaspoon of water to loosen it, ensuring it is thick enough to stick to the Scotch Finger biscuits.

Place ½ the icing in a piping bag or snap lock bag. Keep the remainder in the bowl to dip the biscuits in. To prevent the icing from going hard, cover the surface of the icing with cling wrap until ready to use.

To make the walls of the large house, dip the short end and long side of another four biscuits and then join together to form four walls.