Simple gingerbread house

Simple gingerbread house

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(52 ratings)

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Cooking time

Skill level

Moderately easy

Servings

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

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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 selcetion 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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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.

Recipe from Good Food magazine, January 2008

Comments, questions and tips

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Comments

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amyrowe94's picture

This looks incredible, I can't wait to make it... But How do you make the trees?

nicnic's picture
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The house is a great centre piece for a family xmas party looks great even if it does come out a bit messy and wonky!

You need to be really careful when cutting out the template making especially sure that the front and back panels are exactly the same size or (as I did) you will have great trouble getting the roof on.

livetocook's picture
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I made 28 of these houses with the Year 3/4 class that I teach. On Friday, there were several missing so we only ended up with 21. This recipe was incredibly easy and the children really enjoyed making the houses. The only problem was that the children were not brilliant at cutting the walls, et cetera, accurately so the houses came out a bit wonky. If anyone is considering doing the same, I would recommend etting cutters of a similar size to the template on this site. When it was home time, I lined up two tables that were covered with greaseproof paper and put the houses on them, lined up to look like a street. I then put some toy cars in front of some of the houses and sifted a small amount of icing sugar over all of it to look like snow. When the children came out and saw it, they gasped.. literally. Parents were equally impressed and most were reaching for their cameras! I will use this recipe again next year, but will use cutters instead of the template. I have a photo of

marieken's picture

I am baking them right now! I was wondering if anyone knows a sticky substitute for the royal icing. I will take this to a christmas party with plenty of young kids and some will not be allowed to taste the house if I use raw egg-whites in the icing. But is there any alternative that will keep the house together just as well?

kirstycleland's picture
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Wow, I can't believe how easy this was to make. I expected to encounter some difficulty in assembling it, but had none! Makes a lovely centrepiece for the children. Would definitely recommend to friends to try.

josh01's picture

Ok - It was just me. I just remade the house, much quicker this time. Obviously got my quantities wrong last time - this time it has worked perfectly. Sorry I doubted you!

josh01's picture

Maybe its just me, but I had a few problems with this to say the least! I'm going to try it again, but his time I will leave the gingerbread to completely hard in an airtight box before trying to assemble it as the last one was just too soft and it all collapsed on me. I think that the quantities are too much - I had a lot of waste, both dough and icing. Also, there is no mention in the recipe that you need to leave the dough at least an hour before it is able to be used. The timing of one hour and 12 minutes is optimistic! Apart from that its fine! I used chocolate buttons on the roof instead of almonds.

lil_lizzie's picture
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This recipe was scrumpdididlyumptious.Yummmmm!!I will defointly be using it again!!!

shezza's picture
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my children and i have just finished making this and it now has pride of place on the sideboard. they now cant wait for their dad to come home to see the finished article.
it was a lot of fun to do and they are so pleased with it

jangallon's picture

Almonds on the roof_? - I made this with 18 girls at our school and we avoid using nuts for the same reason. We baked the roof plain but we did use a grooved rolling pin to mark it in a thatch-like pattern (could have done it with a knife) When we came to decorate it we stuck chocolate buttons in an ovelapping pattern on the roof - looked great - just like tiles!

kathreenie's picture

Does anyone have any good suggestions about what to use instead of almonds on the roof? as I want to make it for someone who unfortunately is allergic to nuts!

sharonredgrave's picture
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My thirteen year old daughter with a little help from me made the Gingerbread House. It turned out really well. I would suggest that it's best not to put the flaked almonds right up to the edge as the mixture does expand quite a lot whilst cooking.

We decided to leave the walls to dry overnight before putting on the roof as there was a bit of a disaster when it all collapsed.

But overall we were very pleased with the final result.

bakedbean1's picture

This looks fab,but there seems to be a printing error on step two?
The video is great
Please could we have the full and correct method please?
Thanks

mywhiterainbow's picture

Slight problem with the recipe, Step 1 and Step 2 are the same.
What should step 2 be?
Thanks

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