Mini gingerbread houses

Mini gingerbread houses

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Makes 4

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

Nutrition and extra info

Additional info

  • Freeze dough or baked biscuits before assembling
Nutrition info

Nutrition per serving

kcalories
403
protein
5g
carbs
73g
fat
12g
saturates
7g
fibre
1g
sugar
41g
salt
0.57g

Ingredients

  • 1kg plain flour, plus a little extra for dusting
  • 300g cold butter, diced
  • 2 tbsp mixed spice
  • 2 tbsp ground ginger
  • 1 tbsp bicarbonate of soda
  • 450g light soft brown sugar
  • 3 large eggs
  • 225g golden syrup
  • 300g royal icing sugar
  • few ping-pong-size balls of regal icing, wrapped in cling film

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, December 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
nennepus's picture

I made 4 houses out of dough from my bakery (I live in Norway where ready-made gingerbread dough is easlily available). I used three of the templates linked to this page.
I do not use icing to build the houses, I use a simple caramel made of a 5 tbsps of sugar melted in a frying pan.
The caramel sets faster than icing and makes it quicker to build the houses (just watch out for the hot caramel...).
Lets see if I can leave the link to the photos on here...
http:// www. flickr.com/photos/rennasverden/sets/72157628260874193/
(mind the gaps!!)

georgelikescake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Can't really fault this recipe! My friend and I spent the whole of Saturday afternoon baking gingerbread, lots of different shapes and sizes. We made 2 houses each plus many men, angels, hearts, trees, even a devil gingerbread man! Sadly my cottage collapsed and neither house looked quite as good as the picture but was definitely a fun afternoon - allow yourself a lot of time to make it all and put it together though!

mmarland's picture

I made up half the recipe and made two dinky little cottages for Reception class at school. There was loads left to make christmas trees for added decoration. The construction side of things was way easier than I thought it was going to be - royal icing made all the difference. The additional templates weren't on the website when I made them initially, but I am going to have another go using these in time for Christmas.

Would really like to know what shelf-life they have, though.

sweetbilly's picture

Folks, you are not reading the method for making the cottage. Templates download is on 2nd part. Thanks Good Food, a great recipe.

rachelmarieking30's picture

I have found 3 different templates, one each on each of the 3 gingerbread house recipe pages featured on the home page. hope this helps.

joannasimpson's picture

the mag also only has one template. It says look for the cosy cottage template on line! I can't find it either.

alexisbalmer's picture

Its a shame they don,t seem to be here, there are templates in the good food magazine, but thats probably what led you here ! I can see there are templates for past years gingerbread houses so maybe they just haven,t been put up yet ?

scotjane's picture

According to the magazine there are 3 different templates for these - where are they?

Pages

Questions

Tips