In the bowl of a stand mixer, combine the flours, ginger, cinnamon, sugar and butter until combined, and the mixture resembles breadcrumbs. 

In a small bowl, whisk together the eggs and golden syrup until combined, and add the egg mixture to the dry mixture while the stand mixer is still running. Beat until the mixture just comes together.

Turn the dough onto a lightly floured surface and kneed until smooth (a couple of minutes). Cut the dough into 3 sections and cover each in plastic wrap. Place in the fridge overnight. 

When you are ready to bake, remove from the fridge 30 minutes prior and preheat the oven to 180C. 

Flour the benchtop, and place on piece of gingerbread dough on the bench. Using a floured rolling pin, roll the dough into about a 5mm thick piece (note: if the dough gets a little dry, add a little water by sprinkling over the top). 

Once you've rolled out your dough, use this template to cut out the pieces. If making 4 houses, make sure you cut enough pieces out of the dough including 2 walls, 2 roofs and a front and back (the front should have the door and window cut out as per template). Roll more dough as required. 

Carefully place the pieces on a baking tray lined with baking paper and set aside (a wide spatula works well). Before baking the front pieces, place the crushed hard boiled lollies in the window hole with enough to fill the space. 

Bake each tray of Gingerbread for about 12 minutes, or until the pieces are golden brown. Leave to cool completely and harden at least for an hour, if not overnight in a container.

Once you are ready to assemble, add the egg whites and the icing sugar to the stand mixer with the whisk attachment and beat until the mixture goes thick and is completely smooth. 

To assemble the Gingerbread houses, firstly get a base, such as a Christmas themed paper plate to use as the base. 

Get each piece of Gingerbread and, one house at a time, generously dunk each edge, starting with the sides and front and back of the house, in the icing. Glue each piece together and keep steady with cans or containers until dried, about 20 minutes. Repeat until all houses have the base glued together. 

using the roof template, mark out a square on each plate, and cover in a line of the royal icing. Place each house on its plate, and add royal icing as required to glue them down. 

For the roof, pipe a generous amount of royal icing onto the top parts of each gingerbread house. Add the roof parts, and pipe additional icing to the top of the roof. Hold for about 3 minutes for each house to allow to set, and use toothpicks to hold up the roof while it dries completely, about 30 minutes (don't be disheartened if this doesn't work the first time, just try again! It will stick eventually). 

When you are ready to decorate, add the remaining royal icing to a piping tool. Decorate each house to your liking using the candies you have purchased. I particularly like raspberries or freckles for the roofs, musk sticks or candy canes for the joins of the houses, and bullets or caramels for the sides. You can then add christmas themed lollies to make them look more festive on the front and back! 

Cover in cellophane and tie off at the top with a ribbon and a name tag. Keep cool until you give them out.