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A gingerbread house decorated with sweets Tried & Tested

Gingerbread house

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2.332 stars based on 9 ratings

This gingerbread house recipe  is such a treat for all kids – big or small. Let their imagination go wild. You can download the template here.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:medium

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Ingredients

  • 350g 12½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Bicarbonate of soda
  • 2tsp 2tsp Ginger (ground)
  • 125g 4½ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 1 1 Egg(s) (free range)
  • 4tbsp 4tbsp Golden syrup (we use Silver Spoon)
  • 1tsp 1tsp Cinnamon ground

For the decoration

  • 2 2 Egg(s) (free range)
  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Silver balls
  • Jelly sweets
  • Designer icing (green) (we use Silver Spoon Create)
  • Designer icing (white) (we use Silver Spoon Create)
  • Designer icing (red) (we use Silver Spoon Create)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line 2 baking trays with non-stick baking paper. Cut out a gingerbread template in thick card.

  2. Classic mode Step 2

    Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl. Rub in the butter and then stir in the sugar.

    Ingredients for this step

    • 350g 12½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Bicarbonate of soda
    • 2tsp 2tsp Ginger (ground)
    • 1tsp 1tsp Cinnamon ground
    • 125g 4½ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  3. Classic mode Step 3

    Lightly beat the egg and golden syrup together, and then add to the flour and mix to make a dough. Leave to rest in the fridge for 15 minutes.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 4tbsp 4tbsp Golden syrup (we use Silver Spoon)
  4. Classic mode Step 4

    Lightly flour a work surface and roll out the gingerbread to ½ cm thick. Cut out the sections using the templates, and then slide the gingerbread onto the baking sheets. Any leftover dough can be cut into Christmas trees or little gingerbread men.

  5. Classic mode Step 5

    Bake for about 15 minutes or until golden brown. Leave on the tray for 10 minutes before moving onto a wire rack to finish cooling.

  6. Classic mode Step 6

    Put the egg whites in a large bowl, and sift in the icing sugar. Stir to make a thick, smooth icing. Spoon some of the icing into a piping bag with a medium plain nozzle. Pipe generous lines of icing along the wall edges, and join the walls together. Use small cans or bottles to support the walls, and then allow to dry, ideally for a few hours or over night in a dry environment.

    Ingredients for this step

    • Egg white(s) (free range)
    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  7. Classic mode Step 7

    Once dry, fix the roof panels. Pipe thick lines of icing along the edges of the walls and place the roof sections carefully onto the wall panels. Dry completely, ideally overnight.

    Ingredients for this step

    • Silver balls
    • Jelly sweets
    • Designer icing (green) (we use Silver Spoon Create)
    • Designer icing (red) (we use Silver Spoon Create)
    • Designer icing (white) (we use Silver Spoon Create)
  8. Classic mode Step 8

    Cover a cake board with white icing using a palette knife, lifting the knife to form as many peaks as you wish. Keep a section in the middle of the cake board smooth and stand the gingerbread house on it. Decorate how you choose.