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

    Sign in or create your My Good Food account to join the discussion.
    glitter19943
    12th Dec, 2013
    Does anybody know the measurements for the template? I desperately want to make this but don't have a printer to print the templates! If only I had the measurements I could make my own template :(? Any help would be much appreciated :)!
    philtheskill
    15th Dec, 2013
    Roof panels are 170mm x 130mm Side walls are 70mm high x 90mm wide Front and back walls are 210mm high with the slope joining the sides at 70mm (the height of the side walls) Hope this helps
    Muizenberga
    12th Dec, 2013
    Really easy to make- didn't do the template (freestyled a bit) but it still went really well. The only slight issue was that the dough was very buttery- maybe I'd do it with less butter next time?
    mammo
    31st Oct, 2013
    it will not let me click to download the template - help
    sjms
    18th Oct, 2013
    Quick question - can the dough be frozen??
    n51w03
    9th Nov, 2013
    No, unfortunately not. Sorry
    sharonmdonovan
    18th Sep, 2013
    Brilliant recipe! I did quite a bit of research and this recipe had the most positive comments. My daughter wanted a hansel and gretel house for her birthday cake and I'd not made a ginger bread house before. The link to the template for this page didn't work, so I found a Martha Stewart one and this recipe made more than enough dough for it. I swapped the 250g butter for Stork baking block due to a dairy intolerance with my youngest, worked a treat, lovely taste. Even if the construction of the house doesn't go so well, at least it will taste superb :-)
    caminouflet
    8th Aug, 2013
    I made my first Gingerbread House using this recipe and it was a big success. I got so many compliments on this. Was really easy to do as I followed all the steps very carefully and my little sister who's four had great fun decorating it with me. Was perfect! Thanks a lot!!
    jayneperks
    16th Feb, 2013
    5.05
    Very easy to make! i use this recipe for ginger bread when ever i make it with a few occasional alterations. 1. i use mainly cinimon and only a little ginger 3:1 ratio really, personal taste i think . 2. i include honey and reduce golden syrup. if if is going to be eaten soon. as the honey makes it softer to eat. great structural dough and you can get imaginative... i have made a castle and globe theatre in the past
    tachapeyre
    5th Jan, 2013
    5.05
    Really easy to make and tastes great!

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