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


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


    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 (154)

    vincent220480's picture

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

    hanp79's picture

    I made this with my stepson last christmas and he's asked to do it again this year! Much easier than I expected. We used some of the icing to pipe tiles onto the roof cos he doesn't like nuts!

    glos_ann's picture

    I forgot to add. I didn't use almonds for the roof. I cooked it plain & then used the icing to stick white choc buttons on instead. Looked really effective & obviously popular with the children.
    For ref people who are allergic to nuts are not necessarily allergic to almonds as really they are a fruit. Beware some people do have a specific allergy to almond though.

    glos_ann's picture

    This was really straight forward to prepare & a great success. It went together a treat. I even cut a small window in the front panel & cooked with a boiled sweet, which melted to make a stained glass window. Really good result. I recommend making the icing in two batches 250g icing per egg white. I left the walls to set overnight before putting the roof on (with the 2nd batch of icing) & decorating. Gingerbread is not the tastiest to eat, but it looks great. Recommend.

    lemonhead's picture

    How long does it last untill you have to eat it?

    heatherlump's picture

    Going to make this for Christmas! Can't wait.
    How long will it stay fresh enough to eat??

    happycook85's picture

    really want to try this and give it as a gift but is it strong enough to withstand travel in a car? im afraid that it will just fall to pieces. thanks in advance!

    scotjane's picture

    I have made a house every year for the past 10 using various recipes. I'll do this oneagain this year using chocolate buttons rather than almonds. I also do the crushed sweets/window thing but with the addition of one of those wee sets of battery operated lights inside to make the whole thing glow. Just keep the battery box outside at the back then you can switch on/ off and replace batteries if necessary.

    ericax's picture

    haha. gingerbread was lovely but me and my friend didnt pay attention to the recipe and didnt construct it properly. basically it fell apart and we ended up eating all the decorations and cutting the gingerbread up in little squares and putting them in the biscuit tin. we had fun anyway and it did taste good .. just didnt look THAT similar too the picture haha.

    kellyc's picture

    Iknow it's strange but I don't like ginger in cakes, could I substitute cinnamon? or something else perhaps.

    drfabio's picture

    I used the recipe to make gingerbread biscuits for people as Christmas presents, and decorated them with chocolate, and icing and silver balls. If anyone's thinking of doing the same, be warned - there's a lot of dough: I made 2 batches and ended up with about 100 biscuits! I couldn't even think about them by the end of the day without feeling a bit sick!

    musicinthemaking's picture

    i made this for christmas and it was a joy to make and cook
    it was too beautiful to eat! deffiently will make this next christmas

    jennywain's picture

    Please can you email me the size/dimensions of the walls and roof as I am very excited to make the Gingerbread House.

    rhiancad's picture

    This really is easy! Way too much dough though which is just as well as I forgot to put almonds in one of the roof pieces and had to bake another one. I used mine to promote a production of "Hansel and Gretel" at the theatre where I work.

    sian1981's picture

    Made this with my 2 boys before Christmas. Turned out brilliantly and this is the first time I've tried anything like this. I propped the sides up with boxes/jars while the icing set so that the didn't lean or collapse. i happened to have a Christmas tree cutter so I used 1 whole tree shape with a half tree stuck on the front and back with the icing. Looked great as a centrepiece on the table. Can't wait to do it again this Christmas!

    sarahlaclau's picture

    This was so easy to make with the children just before Christmas. Fortunately there were bits to nibble when it was finished.
    Waitrose were selling a ginger bread house and it cost £40 - the house that I made with my boys was priceless as we had such fun making it.
    I will definitely use the recipe to make normal biscuit shapes all year round!

    posset's picture

    Yes I made this and thought the recipe was excellent. I added more trees and put my house on a large mirror which I then dusted with icing sugar. I found a miniature Robin which I added to the chimney pot and placed a few tiny, wrapped parcels by the front door. It was completely demolished by my son and nephews, who didn't leave a crumb. I certainly will make this again next year.

    helenbird's picture

    My kids and I had a brilliant time making this. I haven't made a gingerbread house before and expected it to fall apart on didn't, it was wonderful. We made snowmen from royal icing and sprinkled it all with edible silver glitter. Tasted delicious too!

    alix36's picture

    This was a wonderful recipe! I loved making it. After it was built I put chocolate buttons on as roof tiles which worked well. Also I cut a window into each end piece and put crushed boiled sweets in and then put little fairy lights inside the house. Thank you for a fantastic Christmas project.

    BTW we didn't know what to do with it so this weekend we ate it - delicious!!!

    littlebaker's picture

    Wonderful recipe!!! I'm quite an experienced cake baker, but had never had much luck with biscuits and had never made gingerbread before and it came out perfect!!! I added a little more ginger, though, as I like my gingery things strong! Tons of lovely comments made about the two I made and I had so much fun decorating them!
    As an alternative to Royal icing, I used Super Cook's white designer icing (available in most supermarkets in large tubes with a variety of nozzles) and this held perfectly! I also made the little icicles and a lot of the decoration with them.
    Another handy tip I found while googling is to make small window-shaped cutouts in the dough just before baking and piling them full of crushed hard-boiled fruit sweets which then melt and set in the oven to create little see-through windows! I stuck to filling each with sweets of the same colour, so I got one each of a red window, a green window, an orange window and a yellow window!


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