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Simple gingerbread house

Simple gingerbread house

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(60 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, 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 (153)

jan_northwind's picture
5

My daughter's birthday is on Boxing Day, and we make one each year for her birthday party. It is delicious! She adds little figures (normally Peppa Pig) to her design to go with the theme of her cake (also normally Peppa Pig - at least I know what I am doing now). We have also used this recipe to make gingerbread biscuits throughout the year, and also a gingerbread nativity and house using cutters that are designed for the purpose, rather than using templates.

samuraifeather's picture

Can you please let me know what size the original template should be? I really would like to attempt to make this around fifteen inches, but worried that it would just collapse!

Thank you

simonbeal's picture

Brilliant recipe - I like to cut out windows and fill them with crushed boiled sweets before cooking, which melts the boiled sweets giving you translucent windows! and then afterwards surround with sweets.

For a sugar-ific house, coat the roof in icing made from a little bit of water and icing sugar, and put the whole house on a bed of royal icing - this also helps it stand up as you can push the walls etc into the base.

xxxhazelxxx's picture

me and my cousin made this and when it came to putting the roof on it wouldnt stick and eventually the roof broke in half!!! but the gingerbread recipe waz gorgeous !!!:} i will probably try making the house again some other time!!!

HB3's picture
5

Great gingerbread and is easy to stick together than the other recipe

natalie123's picture
5

I made this and surrounded it with mini versions which I made with cutters from a set which only cost me a few pounds. They turned out really well and I used them for a party. Whilst the big one looked incredible, the little ones were perfect for people to nibble on. I used this recipe too. IT WAS FAB!
If you don't try thins you will regret it!

iamyummy's picture

step 1 is: 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.
step 2 is: 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.

iamyummy's picture

this looks great! i would love to make it for christmas, how long does it keep?

zoejames's picture
5

This is brilliant, I just made it with my tow year old, but halved the quantities. Have made a very wonkey house and some excitingly shaped rabbits to live in it, cutters provided by her bakery set. Not overly ginger-y but she's loving it.

stevenllam's picture

I want to make biscuits from this recipe, but read earlier that it makes a huge amount of dough. Could I freeze half?

talhalsrl's picture

I was just wondering how long the gingerbread house will last for?

happyharls's picture
5

Made this and it was delightful, but used jazzies and chocolate buttons on the roof, gorgeous!

katyfannon's picture

Lovely, I used 3tsp ginger 1tsp of cinnamon, 1/4tstp of ground cloves and was delicious.

luciie's picture

it looks amazing cant wait to try ittt

willowthebunny's picture
5

Lovely recipe works really well, do try it. Set my son off making it and he really enjoyed it, kitchen smelt georgeous. I upped the amount of ginger as we all like gingerbread and like a lot of people used chocolate buttons rather than nuts.

pinksoup's picture
4

Wow! my first time making one of these, it came out great. It did collapse 4 times though when i tred to put the roof on so i ended up propping the roof up with an eggcup! it dried nicely though. Ill be making these all year round!!!

janebain's picture

Am I missing something?
Just made the house having used the template given. I had loads of extra dough so made extra trees. About to assemble now and realize I dont have any side walls. Will have to make another quantity to finish.

imabadpixie's picture
4

My gingerbread house is beautiful. The template is invaluable... although i would next time roll the dough a lot thinner... maybe to one £1 coin as the bread was heavy and my house fell down a couple of times almost inducing tears!
I used Super Cook's white designer icing as suggested by Lucy... which was fine when i left each side of the roof over night. I did relent and then use melted (but cool) chocolate on one side, because it was a bit heavy.
Looks fantastic... but i do have a better gingerbread recipe from Waitrose.

tillyflosssw's picture

Am going to make this next week, I love gingerbread and think this will be a great project for the children and I to have fun before Christmas!

vincent220480's picture
5

i made this cake for my son's school with him, it was so much fun and messy will def make it again

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