A tall gingerbread house in a snowy Christmas scene

Simple gingerbread house

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal636
fat30g
saturates13g
carbs80g
sugars38g
fibre2g
protein10g
low insalt0.6g
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Ingredients

For the gingerbread

To decorate

For the house design

  • template (see tips below)

Method

  • STEP 1

    Heat the oven to 200C/180C fan/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.

  • STEP 2

    Cut out the template (download from the tips below). Put a sheet of baking paper on a 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.

  • STEP 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 minutes to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PRINT A TEMPLATE
Click here to download a template.
WORKING WITH ICING
If you find your icing is too thick or starts to dry out while you're working, just add a splash of water and mix well.
TRICKS AND TIPS
Still struggling to build the perfect gingerbread house? Find more tips and tricks for creating your structure from our cookery team.

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    Rating: 4 out of 5.80 ratings
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