Mini gingerbread houses

Mini gingerbread houses

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(12 ratings)

Prep: 45 mins Cook: 40 mins

More effort

Makes 4
Everyone can decorate their own gingerbread house this Christmas, with Sarah Cook's cute mini versions

Nutrition and extra info

  • Freeze dough or baked biscuits before assembling

Nutrition: per serving

  • kcal403
  • fat12g
  • saturates7g
  • carbs73g
  • sugars41g
  • fibre1g
  • protein5g
  • salt0.57g
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  • 1kg plain flour, plus a little extra for dusting
  • 300g cold butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp mixed spice
  • 2 tbsp ground ginger
  • 1 tbsp 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-…

  • 450g light soft brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 300g royal icing sugar
  • few ping-pong-size balls of regal icing, wrapped in cling film


  1. Put about half the flour in a food processor with the butter and whizz until you can’t see any lumps of butter remaining. Mix the remaining flour, spices and bicarb together with a pinch of salt. Tip both the floury mixtures into your largest mixing bowl and stir in the sugar. (If you don’t have a food processor, rub the butter into all of the flour until it resembles fine crumbs. Then stir in the spices, bicarb and sugar.) Whisk the eggs with the golden syrup and stir into the flour mixture with a wooden spoon. Using your hands, knead together into a smooth dough.

  2. Heat oven to 200C/180C fan/gas 6. Roll a quarter of the dough out at a time on a sheet of baking parchment, to the thickness of 2 x £1 coins. Use a small, sharp knife to cut around the house templates (see tips, below)– remember that each time you’ll need 2 x A, 2 x B and 2 x C for one house. Remove trimmings and lift the gingerbread, on its parchment, onto baking trays. Re-roll trimmings to cut out all the shapes you need.

  3. Bake the gingerbread one tray at a time on a high shelf in the oven for 8-10 mins, until a lovely, rich brown and firm to the touch. As soon as each tray is baked, carefully sit the templates back onto the relevant shapes and trim any edges to neaten. Use a cutter to stamp out any windows or cut away any doors with a small, sharp knife. Let all the biscuits cool completely.

  4. Sieve the royal icing sugar into a bowl and stir in dribbles of water until you have a stiff icing. Spoon some into a food bag (cover the rest), snip the tiniest bit off the corner and pipe any icing decorations you want onto the gingerbread. Leave to dry.

  5. Arrange the wall biscuits as you are going to assemble them, then pipe icing along the side edges and stick the walls together. Pipe extra icing where the walls join each other on the inside of the house, and support the sides using your icing balls. Leave for a few hrs until set.

  6. Once dry, stick on the roofs, as above – you may need to hold the biscuits on firmly for a few mins until the icing starts to set – or shape your icing balls to support the edges of the roof. Set overnight, then use any remaining royal icing to help you decorate your houses with sweets and sprinkles.

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Comments, questions and tips

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30th Dec, 2012
We had such fun using this recipe to make gingerbread houses. I halved the recipe and it worked perfectly for two. I like the fact that they are quite small as well. I used caramel instead of royal icing as the "glue" and that worked brilliantly because it hardens so quickly. (1 cup sugar, a squeeze of lemon and a little water if need be. Place all in a saucepan, dissolving the sugar and bring to the boil until a caramel colour - careful! it is very hot and you need to work fast!)
19th Dec, 2012
i halved the recipe, and attemped to make this with my 4 yr old son, i wanted to decorate one each. i got all templates cut out fine, but i found the gingerbread was too soft to build the house, it just broke? had to give up in the end, and just decorate pieces. lovely tasting gingerbread tho. i made the good food 'simple gingerbread house' a couple of years ago, that worked fine. it was just a bit too big. maybe next time i'll use the simple gingerbread house recipe, and these templates. as littlemiss above said, 2 stars, because it was still yummy :)
18th Dec, 2012
Not sure if I did something wrong but.... Last year I made a gingerbread house. It was perfect. Unfortunately I couldn't find the same recipe so thought I'd give this one a go. The dough was hard to handle because it kept cracking. Eventually, after a lot of handling, I managed to roll it out and cut to shape. But when I took it out of the oven, the surface was cracked, it had risen a little but shrunk in width meaning I couldn't use the templates to reshape. Will not use again and will continue my search for the recipe I used last year. Oh but it is very tasty (and that is the only reason I gave 2 stars!)
6th Feb, 2012
Made this recipe, but used this template: Followed recipe and had alot of dough left over, made gingerbread cookies and still had alot of dough to go in freezer for a second batch of cookies. The gingerbread is very nice and my house was sturdy and stuck together well and stayed together for the week it was out as a decoration. Will use this recipe again this Christmas
27th Dec, 2011
The recipe is lovely, we made 5 cottages with plenty to spare. Did add a drop of milk to bring the dough together but you have to have some faith after that point - it does roll, even though it looks like it's just going to crumble! What the picture doesn't show you is that your side walls need to either be made shorter or go on the outside of the front and back, otherwise you will find out the hard way that your roof isn't big enough!
27th Dec, 2011
I made these but the biscuits didn't go as hard as previous recipes I have tried. I actually made christmas trees with them, but they started to go soggy within short time (overnight) so won't use this particular recipe again.
27th Dec, 2011
I made these but the biscuits didn't go as hard as previous recipes I have tried. I actually made christmas trees with them, but they started to go soggy within short time (overnight) so won't use this particular recipe again.
19th Dec, 2011
Quite tricky to stick the roofs on but once I had managed that, they looked adorable and tasted just as good!
16th Dec, 2011
Sorry I posted this on the wrong page.
16th Dec, 2011
Extremely disappointing. Tried doubling, trebling, quadrupling the recipe and they still came out TASTELESS. Would recommend using a different recipe. No gingerbread houses for the kids this year...


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