Simple gingerbread house

Simple gingerbread house

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(63 ratings)

More effort

Makes 1 house
Use this gingerbread recipe to get the kids in the kitchen and create some magical memories

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

    For the gingerbread

    • 250g unsalted butter
    • 200g dark muscovado sugar
    • 7 tbsp golden syrup
    • 600g plain flour
    • 2 tsp 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-…

    • 4 tsp ground ginger

    To decorate

    • 200g bag flaked almond
    • 2 egg white
    • 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

    Method

    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.

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    Comments, questions and tips

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    Claire Thomas
    16th Dec, 2014
    I can't download the templates, please can someone help ... !
    jmunder
    17th Dec, 2014
    http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gingerbread-house-2576.pdf
    laevans
    11th Dec, 2014
    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!
    Claudia15's picture
    Claudia15
    8th Dec, 2014
    The link to the pdf file with the templates does not work. Here is the direct link http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gingerbread-house-2576.pdf
    Claudia15's picture
    Claudia15
    8th Dec, 2014
    same for me :(
    cassu33
    26th Nov, 2014
    The pdf won't open for me?
    Claudia15's picture
    Claudia15
    8th Dec, 2014
    here you go http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/gingerbread-house-2576.pdf
    Nichola_123
    23rd Nov, 2014
    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.
    helenasbistro
    10th Aug, 2014
    This is brill - such an easy recipe for a first time attempt and the template was really helpful. You can see my gingerbread house here: http://helenasbistro.wordpress.com/2013/12/22/12-bakes-of-christmas-christmas-gingerbread-house/ :)
    moose1906
    27th Dec, 2013
    1.05
    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.

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