A tall gingerbread house in a snowy Christmas scene

Simple gingerbread house

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(68 ratings)

Prep: 2 hrs Cook: 30 mins Plus holding together time

More effort

Makes 1 house with 12 portions

Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories

Nutrition and extra info

Nutrition: per serving

  • kcal636
  • fat30g
  • saturates13g
  • carbs80g
  • sugars38g
  • fibre2g
  • protein10g
  • salt0.6g
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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 almonds
    • 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

    For the house design

    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 (download from ingredients list). 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.

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    Comments, questions and tips

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    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 !
    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??

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