A tall gingerbread house in a snowy Christmas scene

Simple gingerbread house

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(80 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


    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 translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 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 ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

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

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    • 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

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    16th Feb, 2013
    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
    5th Jan, 2013
    Really easy to make and tastes great!
    27th Dec, 2012
    I had lots of fun making this house, it was the first time I'd ever made anything like this and I was really pleased with how well it came out. I left the dough in the fridge overnight as I'd read this helped, and I put the shapes back in the fridge before baking them after I'd cut them out. My only problem was gingerbread was a bit thick, although I rolled out as per instructions to the depth of 2 £1 coins, will roll out thinner next time.
    25th Dec, 2012
    Made this today, took about 3 hours in total. Ran out of ginger, so substituted 1 of the teaspoons of ginger for allspice, which tasted great. Went for the option of honey rather than golden syrup, which tasted great too. Templates worked out perfect, re-cut biscuits using templates again after they had cooked, because they seemed to have changed shape in the oven! Fitted together great, and propped it up with a couple of glasses and small boxes under the roof edges while it set. Only left it for half an hour before I started decorating. Used chocolate buttons for the roof tiles, and a flake for the chimney. Used diamond shaped jellies, and did block paving out the front. All together- a fab project for Xmas eve, family and friends very impressed, will definitely be making this again next year!
    24th Dec, 2012
    I've been looking for a good recipe for a gingerbread house for ages, and after trying this one I'm still looking. I followed the recipe exactly, and when I got to the bit where it says "stir in the butter mixture to make a stiff dough. If it won't quite come together, add a tiny splash of water." I knew it wasn't going to work as I didn't have a stiff dough, I had a runny batter. I left it in the fridge overnight to get firm, and the next day it was a workable dough, so I made the pieces for a house, which cooked beautifully - except they were still too soft. We ended up just eating it as it was. Another problem with it though is that it's not gingery enough for me - I could barely taste it. I'm going to try the recipe in the Great British Bakeoff Showstoppers book next!
    24th Dec, 2012
    Well. My dough was incredibly oily and greasy, no idea why, but the actual biscuits tasted nice (I left out the ginger as I don't like it), I didn't trim the edges as I was too scared of them breaking, so I couldn't get the roof to stay on, gave up and just decorated the pieces with icing (sugar/water as I didn't want to eat raw egg). So in summary, a bit of a disaster, especially on Christmas Eve! But probably more my fault than the recipe's.
    24th Dec, 2012
    I am a bit skeptical about using raw egg to create the icing. Are there any more alternatives to this?"
    9th Nov, 2013
    Best if you cook the egg white before use, perfectly safe then.
    23rd Dec, 2012
    Perfect recipe! Made this gingerbread house yesterday & decorated today with my 5 yr old. For someone who doesn't do much baking this was so easy to make and loads of fun to decorate. It is worth waiting for the icing to dry on the walls and roof overnight before decorating. I had a bit of a gap at the top when I put the roof panels on so we put maltesers along the top of the roof and dusted with icing sugar. Used white chocolate buttons on the roof as tiles and a flake as the chimney. Can't wait for everyone to see it over Christmas before it gets demolished!
    21st Dec, 2012
    My nine year old daughter and I made this today. We had so much left over we baked a few extra squares and made a wood shed to put at the side of the house which we filled with mini choc fingers to look like logs. It was a great success.


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