Making ginger bread

[LaBelleDameSansPatience]

I am making ginger bread for the first time, since DD wants to make a ginger bread house. I melted the butter, sugar and syrup, then stirred in the flour and spices. The recipe says 'while warm, form into a neat ball and allow to get completely cold before rolling out.'.
Firstly; it doesn't look anything like a neat ball. It looks more like a greasy cow pat. Should it be firm when warm or very soft?
Secondly; we have all run out of energy and enthusiasm for today. Since it says ' leave to get completely cold', can I cover it with cling film to stop it drying out and roll it out tomorrow evening?

[MrsMiniversCharlady]

It will firm up when it's cold. Yes you can put it in cling film, stick it in the fridge and then use it tomorrow (or any day this week!)

[LaBelleDameSansPatience]

Great!

[LaBelleDameSansPatience]

Hi. It did firm up,has been cut out and baked; what is the best thing to stick it together with? The recipe says royal icing, so I looked at a packet in the supermarket, but it seemed too hard to stick anything.

[lidlqueen]

apricot jam and toothpicks

[lidlqueen]

actually any cheap sticky jam

[MissPricklePants]

caramel! 3 parts sugar, 1 part water and it will stick together great!

[LaBelleDameSansPatience]

OK, will experiment. And use toothpicks (or matches with the heads cut off) for reinforcement. Do you just disolve the sugar in the water or do you boil it?

[MrsMiniversCharlady]

I use royal icing, works fine, never needs reinforcing. Caramel is an alternative - but yes you do need to boil the water and sugar together. Never heard of using jam, can't see how that would work as it doesn't go hard???