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
      Golden syrup

      Golden syrup

      goal-dun sir-rup

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

    • 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 whites
    • 500g icing sugar, plus extra to dust
    • 125g pack mini chocolate fingers
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • generous selection of sweets of your choice, choose your own colour theme
    • 1 mini chocolate roll or a dipped chocolate flake
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • 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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    Fiona bake
    26th Dec, 2013
    It was my fist gingerbread house and I found the recipe worked very well and tasted delicious. The template downloaded and printed too small so I had to resize it in a word document using the dimensions given in a helpful previous post. I used packet royal icing instead of making my own with egg whites and this worked well. I cut out a door and added chocolate buttons to the roof instead of baking with almonds. I also added candy canes, jelly beans and mini marshmallows! I slipped shot glasses under the roof to stop it sliding off and let it set overnight. There was enough mixture left for biscuits so I added snowmen, trees and a Santa to the garden. It looked and tasted fab so I will use the recipe again!
    nuggiebok
    24th Dec, 2013
    Hmm, I'm not impressed with the icing. It is starting to dry before I can get it on the house. Also, how will it ever last 2 hours while the house is sticking together before I can fit the roof??
    amyloureilly
    22nd Dec, 2013
    Found the mixture very wet so had to add loads more flour. Biscuits are fairly crumbly and dry/hard/unpleasant to eat. Hopefully they will stand up to the building process in the morning! Will not use this recipe again.
    marlyly89
    22nd Dec, 2013
    My first attempt at making a gingerbread house. Biscuits break really easily, and its incredibly difficult to get the pieces to stay together. Won't be trying this again.
    rochelec
    20th Dec, 2013
    This recipe and instructions are great and easy to follow (I'm a bit averse to 'going it alone' as I'm not that experienced when it comes to making the structure); decorating is where I have had much practise. I think that the thickness of the shell supported the weight easily, and it looks truly rustic and like a proper little alpine cottage. I added chocolate fingers to the gable ends (front and back) to add to the alpine look and 'glued' small waffle-effect biscuits to create an open window-shutter effect, and my daughter loved this. From a healthy-eating perspective (yes, I know I'm being a little bit humbug here), it's wonderful that there is less space on this one to attach sweets (I had a fight last year with my daughter wanting to eat the sweets every time she walked into the kitchen). My only comment is that I live in a hot climate and the icing was always just too runny, even after time in the fridge. Everything kept slipping or sliding off, even with a support structure akin to the best construction site. I had to use the basic icing sugar and water combination to hold the structure together, then the egg-white combination for the sweets. I then sprinkled a little edible glitter onto the roof to create a bit magic. Thank you, so much for this recipe.
    sarahlou-72
    19th Dec, 2013
    This recipe is brilliant! Have just used it to make tons of gingerbread men... Used Doves Farm gluten free flour as my daughter has a recent wheat intolerance and they came out fab! As a previous commenter said, if baking shapes rather than the house then 10 minutes is enough - which is great as the measurements produce so many you can have a little production line going ;) I rolled out to width of 2 pound coins as stated whereas my daughters went thinner and mine were better and held together more. This will be a firm favourite any time of the year now... fresh out of the oven they literally melt in the mouth!
    Cobo Wood
    18th Dec, 2013
    You could cut the recipe by about one third. It made the house, several trees & 2 dozen ginger biscuits!
    talie265
    16th Dec, 2013
    I just used the gingerbread recipe, as I needed to make a big batch of gingerbread biscuits and the recipe had a good flavour. As other people have said the dough is buttery, but this wasn't a problem after baking. I made 96 thin gingerbread stars out of the recipe, so there is a lot of mixture here! I added an extra tsp of ginger, which I think added to the flavour. A tasty gingerbread recipe!
    Wessycookiejesssie
    15th Dec, 2013
    Yh it's on the side but u don't really need the template try and make ur own make two roofs the same shape two front of the houses and a bottom larger part. That's as simple as it gets hope it helps
    newfiemum
    14th Dec, 2013
    Recipe turned out well, though I agree with others that it is quite buttery to roll out. Lost left over for cookies.. must have about 40 made. Also keep an eye on the time, mine were done after 10 mins.. Will make again !

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