A tall gingerbread house in a snowy Christmas scene

Simple gingerbread house

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(63 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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    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 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 as we know it in pressed

    • few edible silver balls

    For the house design


    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

    Sign in or create your My Good Food account to join the discussion.
    10th Dec, 2012
    dont do this in a rush, we had fun doing it but wont win any beauty competitions
    30th Nov, 2012
    Iwould love to try this recipe, but I am not good at changing gram measurements into cups and ounces. Can I get the recipe converted over to US measurements? Thank-you, Babycat
    7th Nov, 2012
    This looks delicious, will try it soon! I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x
    29th Oct, 2012
    Loved this recipe made gingerbread Hearts with leftoverand Lined the top of the roof withthem .Covered the trest of the roof with dolly mixtures yummy!!
    29th Oct, 2012
    Loved this recipe made gingerbread Hearts with leftoverand Lined the top of the roof withthem .Covered the trest of the roof with dolly mixtures yummy!!
    20th Oct, 2012
    I'm going to attempt this today! I am rubbish at baking, but gingerbread is the one thing I can do. Fingers crossed it'll work. Thanks for all of the tips. I think I will scale it down today, then if it works, look forward to Christmas :-)
    6th Feb, 2012
    Ooooops, forgot to rate
    6th Feb, 2012
    I used this template but with this recipe: http://www.bbcgoodfood.com/recipes/1802640/mini-gingerbread-houses?countView=false My house was sturdy, stuck together well and lasted the week it was out as a decoration. Decorating with my 3 year old son was fun. Will definitely do the same this Christmas.
    4th Jan, 2012
    I am not culinary in the slightest. I was dubious that it was "moderately easy", but you know, a little perseverance and I had a centre piece to proud of! My family was very impressed and even after a week it tasted brilliant. I also used chocolate buttons as suggested by Alison instead of almonds. Next year bigger and better, boiled sweets to make windows is an excellent idea I saw this demonstrated on Hugh's River Cottage, can't wait for next Christmas I best get brain storming!
    2nd Jan, 2012
    I used the recipe for the biscuit provided here, and made a model of my parents house. It was rather large, since I hid Christmas presents inside it. I used about 1.5x the amount of biscuit. It was so strong that I managed to take it from London to West Yorkshire, on public transport. Wrapped up well in a box the house survived two train journeys, the London Underground, and a car ride! Great recipe! The only change I made was to add Ground Cloves, Nutmeg, and Cinnamon as well as Ginger.


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