Simple gingerbread house

Simple gingerbread house

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(55 ratings)


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Cooking time

Skill level

Moderately easy


Makes 1 house

Use this gingerbread recipe to get the kids in the kitchen and create some magical memories

Nutrition and extra info

Nutrition info


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For the gingerbread

  • 250g unsalted butter
  • 200g dark muscovado sugar
  • 7 tbsp golden syrup
  • 600g plain flour
  • 2 tsp bicarbonate of soda
  • 4 tsp ground ginger

To decorate

  • 200g bag flaked almonds
  • 2 egg whites
  • 500g icing sugar, plus extra to dust
  • 125g pack mini chocolate fingers
  • generous selection of sweets of your choice, choose your own colour theme
  • 1 mini chocolate roll or a dipped chocolate flake
  • few edible silver balls

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  1. Heat oven to 200C/fan 180C/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.
  2. Cut out the template (see below to download). Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
  3. Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
  4. Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
  5. Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.
  6. Using the icing, stick sweets around the door and on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off – the icing will pull away, leaving a pointy trail. Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you’ve made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week but will last a lot longer.

Recipe from Good Food magazine, January 2008

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fionaclaireporter's picture
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Followed the recipe closely (except for skipping the flaked almonds) and it worked really well! Baking time was about right too.

cdjones's picture
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I made this at Christmas, and it went perfectly! I just stuck on white chocolate buttons for snowy tiles on the roof when decorating, rather than baking with flaked almonds. Very easy to make and looks fabulous!

Gurlmail's picture

I cant download the template either - it just slides when I click on click here

Fidra's picture
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I've just made this! Be very careful to use plain flour, and I'd recommend putting it on the bottom shelf of your oven, it will take more than 12 minutes, I'd say 15 to 20, I've just made it into biscuits, next year I'll try making a gingerbread house. Taste is wonderful! Easy to make, (probably easier to eat...)

ChristineDPrice's picture

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Claire Thomas's picture

I can't download the templates, please can someone help ... !

laevans's picture

Well, I made the dough using a GF flour but had to leave it overnight in the fridge so am hoping it will bake ok today! Thanks to all the previous comments I know to use cocktail sticks as supports whilst the icing sets and I shall be using a different template as the one on this page steadfastly refuses to make an appearance!

Life Of Diva's picture

Health benefits of Ginger – The Wonder Herb
Ginger, the wonder herb is very ancient herb, which is being used from thousand of years because of the health benefits associated with it. Apart from the health benefits of ginger, the aroma and the spice quality of the ginger makes it a must add on spice in food-varying from beverages, starters and the main course meals. Ginger adds special flavour in everything. Ginger is underground stem product, also called rhizome of the ginger plant. Ginger rhizomes are available in different varieties which can be in white, yellow and sometimes in red colours. Due to health benefits of ginger, it is being used in every household as fresh or in dried or powdered form. Sometimes, ginger is also used as in juice or oil form. The various health benefits of ginger include

Claudia15's picture

same for me :(

cassu33's picture

The pdf won't open for me?

Nichola_123's picture

I found this recipe easy enough to do. I made it dairy and gluten free by substituting the flour for Doves Farm Plain GF flour and the butter for Pure dairy free sunflower spread. Due to using the spread the dough was a bit oily but a couple of spoons of flour in to the bowl dried it out a bit. I added about a tea spoon of xanthan gum but not sure if it made a difference. Unfortunately I broke the roof but I think it was due to my heavy handedness rather than the recipe as the 4 sides turned out great. I'm going to make the dough again next week as a castle to decorate with my niece (avoiding the roof!). I had some dough left over for gingerbread men.

moose1906's picture
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The gingerbread house was very hard to construct.
We found that the walls and roof didn't stick together very well - partly because it rose in the oven and was thicker than it should have been. The recipe suggested using a bowl as a support which was very awkward. My daughter Pippa came up with a brilliant idea of using wooden skewer sticks and sticking them through the adjoining walls to hold them together until the icing had set. This was much easier.

Fiona bake's picture

It was my fist gingerbread house and I found the recipe worked very well and tasted delicious. The template downloaded and printed too small so I had to resize it in a word document using the dimensions given in a helpful previous post. I used packet royal icing instead of making my own with egg whites and this worked well. I cut out a door and added chocolate buttons to the roof instead of baking with almonds. I also added candy canes, jelly beans and mini marshmallows! I slipped shot glasses under the roof to stop it sliding off and let it set overnight. There was enough mixture left for biscuits so I added snowmen, trees and a Santa to the garden. It looked and tasted fab so I will use the recipe again!

nuggiebok's picture

Hmm, I'm not impressed with the icing. It is starting to dry before I can get it on the house. Also, how will it ever last 2 hours while the house is sticking together before I can fit the roof??

amyloureilly's picture

Found the mixture very wet so had to add loads more flour. Biscuits are fairly crumbly and dry/hard/unpleasant to eat. Hopefully they will stand up to the building process in the morning! Will not use this recipe again.

marlyly89's picture

My first attempt at making a gingerbread house. Biscuits break really easily, and its incredibly difficult to get the pieces to stay together. Won't be trying this again.




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