Mini gingerbread houses

Mini gingerbread houses

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 45 mins Cook: 40 mins

More effort

Makes 4
Everyone can decorate their own gingerbread house this Christmas, with Sarah Cook's cute mini versions

Nutrition and extra info

  • Freeze dough or baked biscuits before assembling

Nutrition: per serving

  • kcal403
  • fat12g
  • saturates7g
  • carbs73g
  • sugars41g
  • fibre1g
  • protein5g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg plain flour, plus a little extra for dusting
  • 300g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp mixed spice
  • 2 tbsp ground ginger
  • 1 tbsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 450g light soft brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g golden syrup
  • 300g royal icing sugar
  • few ping-pong-size balls of regal icing, wrapped in cling film

Method

  1. Put about half the flour in a food processor with the butter and whizz until you can’t see any lumps of butter remaining. Mix the remaining flour, spices and bicarb together with a pinch of salt. Tip both the floury mixtures into your largest mixing bowl and stir in the sugar. (If you don’t have a food processor, rub the butter into all of the flour until it resembles fine crumbs. Then stir in the spices, bicarb and sugar.) Whisk the eggs with the golden syrup and stir into the flour mixture with a wooden spoon. Using your hands, knead together into a smooth dough.

  2. Heat oven to 200C/180C fan/gas 6. Roll a quarter of the dough out at a time on a sheet of baking parchment, to the thickness of 2 x £1 coins. Use a small, sharp knife to cut around the house templates (see tips, below)– remember that each time you’ll need 2 x A, 2 x B and 2 x C for one house. Remove trimmings and lift the gingerbread, on its parchment, onto baking trays. Re-roll trimmings to cut out all the shapes you need.

  3. Bake the gingerbread one tray at a time on a high shelf in the oven for 8-10 mins, until a lovely, rich brown and firm to the touch. As soon as each tray is baked, carefully sit the templates back onto the relevant shapes and trim any edges to neaten. Use a cutter to stamp out any windows or cut away any doors with a small, sharp knife. Let all the biscuits cool completely.

  4. Sieve the royal icing sugar into a bowl and stir in dribbles of water until you have a stiff icing. Spoon some into a food bag (cover the rest), snip the tiniest bit off the corner and pipe any icing decorations you want onto the gingerbread. Leave to dry.

  5. Arrange the wall biscuits as you are going to assemble them, then pipe icing along the side edges and stick the walls together. Pipe extra icing where the walls join each other on the inside of the house, and support the sides using your icing balls. Leave for a few hrs until set.

  6. Once dry, stick on the roofs, as above – you may need to hold the biscuits on firmly for a few mins until the icing starts to set – or shape your icing balls to support the edges of the roof. Set overnight, then use any remaining royal icing to help you decorate your houses with sweets and sprinkles.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
katlhow
8th Dec, 2015
Use melted sugar to stick houses together - is much more robust and you can use the icing to pipe along the seams to cover up any mess.
helenmalbon
3rd Jul, 2015
Added more ground ginger than the recipe suggested. Taste was good but my gingerbread was not cooked after 7-8 mins and needed another 4/5 mins in oven. Tasted great but the houses all collapsed within 5 mins of decorating. But disappointed but managed to get a photo while they were standing - just!
levina_masterson
15th Jan, 2015
5.05
The best Christmas Eve i've ever spent is making this lovely recipe! The templates worked perfectly for me, and remember you will need to cut around them both before and after cooking. The gingerbread is delightfully tasty but don't let the edges brown too much or they may chip when assembling the house. This was such a treat for all of our guests and I will continue to make time and time again.
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
Hi there. Sorry to hear some of you have been unable to access the gingerbread templates. Unfortunately we're having issues with some browsers directing to the correct pages, but our technical team is aware of the issue.If you cut and paste the following links into the address bar you'll be able to then print off the templates:http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gingerbread.pdfhttp://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/cookie_cottage.pdfhttp://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gretels-grotto.pdfWe hope you enjoy the gingerbread houses and Merry Christmas from the Good Food team!
george33
10th Dec, 2013
Link for the templates doesn't work
tallulahp
5th Dec, 2013
Where are the templates? The link doesn't work :-(
oliverbishop6920
17th Jan, 2013
gruby!
oliviafair
30th Dec, 2012
5.05
One other thing - I didn't read properly, and instead rolled it out on the counter with a bit of flour. It probably diluted the flavour a bit, but I was able to lift it carefully and place it on the baking sheet.
oliviafair
30th Dec, 2012
5.05
We had such fun using this recipe to make gingerbread houses. I halved the recipe and it worked perfectly for two. I like the fact that they are quite small as well. I used caramel instead of royal icing as the "glue" and that worked brilliantly because it hardens so quickly. (1 cup sugar, a squeeze of lemon and a little water if need be. Place all in a saucepan, dissolving the sugar and bring to the boil until a caramel colour - careful! it is very hot and you need to work fast!)
nadiaqayyum
17th Dec, 2013
have you still got the template`/

Pages

nadiaqayyum
17th Dec, 2013
Desperately need this template. Have made the last 2 years and was planning to make again as gifts
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
Hi there. If you cut and paste the following links into the address bar you'll be able to then print off the templates:http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gingerbread.pdfhttp://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/cookie_cottage.pdfhttp://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gretels-grotto.pdfSorry, we've been having technical difficulties but we our dealing with it. Enjoy making the houses. Merry Christmas from the Good Food team!
ross04
6th Dec, 2013
The link for the houses doesn't work and my daughter would dearly like to make these for gifts for people, can you help. Thanks
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
Hi there. You can find the links to the gingerbread templates here:http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gingerbread.pdfhttp://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/cookie_cottage.pdfhttp://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gretels-grotto.pdfUnfortunately we're having issues with some browsers directing to the correct pages, but our technical team is aware of the issue. We hope you enjoy the templates and Merry Christmas from the Good Food team!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.