Gingerbread cookie cottage

Gingerbread cookie cottage

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(8 ratings)


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Cooking time

Prep: 30 mins Cook: 15 mins Plus chilling, drying and decorating time

Skill level

Moderately easy


Here's a gingerbread recipe sure to delight youngsters and enchant adults alike; a genuine house of gingerbread

Nutrition and extra info

Nutrition info




For the walls and roof

  • 650g self-raising flour, plus extra to dust
  • 3 tsp ground ginger
  • 3 tsp ground cinnamon
  • 175g butter, cut into cubes
  • 225g brown sugar
  • 175g black treacle
  • 2 eggs, beaten

To decorate

  • 2x 120g tubes white ready-to-use icing
  • 2x chocolate flake bars
  • 2x 200g packs white mini marshmallows
  • 200g icing sugar, sifted, plus extra for dusting
  • coloured lollies, chocolate buttons, sweets
  • 30cm square silver cake board

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


  1. Place the flour, ginger, cinnamon and butter in a food processor and pulse until they resemble breadcrumbs (do this in two batches if the bowl is small). Combine the sugar, treacle and egg in a large mixing bowl. Tip in the flour mix and stir, then bring the dough together with your hands. Turn onto a lightly floured surface and knead until smooth. Cover and chill for at least 1 hr.
  2. Heat oven to 180C/fan 160C/gas 4. Line three baking sheets with non-stick paper. Divide the dough into three and roll out on a floured surface to the thickness of two £1 coins. Using the templates, cut out two each for the roof, sides and two pointed end walls. Lift them onto the baking sheets. Re-roll scraps of dough, then cut out the small trees. Bake for 12 mins or until just firm. Leave to firm up for 5 mins, then transfer to a wire rack to cool.
  3. To assemble the house, pipe a door on an end wall and a window on a side wall, using the squeezy icing. Pipe icing generously along one long edge of one side wall and stick it to the board. Repeat with an end wall, join the corners with a line of icing, then fix a flake bar to the base as a 'foundation'. Stick the remaining walls together. Use another flake bar to support the other end wall. Fix on the roof pieces, then leave overnight to set.
  4. Stick the marshmallows all over the roof, using the decorating icing as glue. Fix chocolate buttons around the door and to cover the corner joins. Pipe icicles along the front edge of the roof using the squeezy icing – start each one with a small pea-sized blob of icing. Pull the icing nozzle downwards and away from the blob – the icing will break off in a jagged 'icicle'. Alternatively, decorate with a line of white chocolate buttons.
  5. Mix the icing sugar with drops of water until you have a thick but spreadable icing. Spread this over the board and decorate with the lollipops (fastened to soft sweets), sweets, chocolate buttons and gingerbread trees. Dust lightly with icing sugar for a snowy effect.
  6. NOTE: To make the templates draw each shape on card or paper, using the following measurements. Side walls: 16cm x 10cm. Roof walls: 19cm x 12cm. End walls: Total height 18cm to the apex. 10cm tall to the top of the box. Angled line 11cm long.

Recipe from Good Food magazine, December 2005

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Comments, questions and tips

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Show comments
debbfrench's picture

What a great shame, I have used this for the last 2 years and have lost the templates. My son loves making this on a Sunday afternoon before xmas...mind you i have to buy more sweets than it needs as he eats, them all part of the fun. Then xmas morning we are allowed to start eating bits of it, great fun.
Come BBC Good Food put the templates on the web site.

janeabella's picture

Thought I would give this a go but can not find templates.

mairij's picture

Measurements are

End Wall - base 18cm vertical 16cm ridge another 11cm above this rectangle

side wall - 16cm x 10 cm

roof - 12cm x 19cm

I made this last year it was very good

carolynel's picture

Given that so many people have commented on the lack of a template, and that Laura has worked very hard to work out the dimensions - thank you Laura - wouldn't it make sense just to share the template size with the site users? I am a brand new user and signed in because of this recipe. Do you respond to enquiries? I want to make this cake for my grandchildren and found it very frustrating to find the menu without the measurements. Please help!

equinox21's picture

Hi, this may sound like cheating a little, but you can use the Gingerbread houses by IKEA for templates. The edible "houses" are sold in the deli section in IKEA stores and cost around �2.95. Each comes flat pack (naturally!) and contains 4 walls, 2 roof panels and a 4-sided chimney pot. Well worth a look, if you can still get them

august02's picture

My son aged 4, would love to have a go at making this, PLEASE tell us where to find the templates.

laurabeth's picture

I can't find the templates either, but if the flakes are being used as supports for the end walls, then the end walls must be 6 inches/15 cm long as this is how long a (cadbury's) flake is. The triangular section at the top of the wall looks to be about half the height of the wall.

Therefore I would guess that you need a wall that is 15x15cm square with a triangular section on top with a height of 7.5cm and a width of 15cm.

The house above looks reasonably square, so it would seem that all 4 walls are the same length.

If none of that made sense, I apologise!

laurawilson's picture

Good straight forward recipe but no templates! also how long will it keep?

square-paws's picture

I cant find the template either. Just wondered if you can buy it somewhere?

38019506's picture

As there are no templates I have not been able to try this recipe

ailsal's picture

where do I find the templates?

hurra03's picture

Where are the templates?