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Mini gingerbread houses

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2.863 stars based on 29 ratings

We are heads over heels in love with these super cute mini gingerbread houses. Perfectly perched on a warm cup of hot chocolate this is the perfect way to enjoy a cold winters day snuggled up inside.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:medium

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Ingredients

  • 350g 12½ oz Plain white flour (we use Allinson) Plain white flour
  • 1½tsp 1 .5tsp Bicarbonate of soda
  • 3tsp 3tsp Ginger (ground)
  • 2tsp 2tsp Cinnamon
  • 125g 4½ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's)
  • 1 1 Egg(s) (free range)
  • 4tbsp 4tbsp Golden syrup (we use Silver Spoon)
  • 500g 17⅝ oz Royal icing sugar (we use Silver Spoon)
  • Silver balls
  • Edible glitter

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour, bicarbonate of soda and spices in a food mixer and mix until evenly distributed.

    Ingredients for this step

    • 350g 12½ oz Plain white flour (we use Allinson) Plain white flour
    • 1½tsp 1 .5tsp Bicarbonate of soda
    • 2tsp 2tsp Cinnamon
    • 3tsp 3tsp Ginger (ground)
  2. Classic mode Step 2

    Add the butter and mix until you reach a consistency similar to breadcrumbs. Mix in the sugar, ensuring that any chunks of sugar are broken up.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's)
  3. Classic mode Step 3

    In a separate bowl, mix together the egg and golden syrup, then gradually pour in with the other ingredients.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 4tbsp 4tbsp Golden syrup (we use Silver Spoon)
  4. Classic mode Step 4

    Continue to mix the ingredients until it forms a dough, then remove and knead for a few minutes by hand.

  5. Classic mode Step 5

    Wrap the ball of dough up in cling film and chill in the fridge for 15-20 minutes.

  6. Classic mode Step 6

    Whilst the dough is chilling draw out a template on paper for your gingerbread house structure. The sides and roof pieces are 3cm H x 4.5cm W and you will need four of these.

  7. Classic mode Step 7

    The two front and back panels are 3cm H x 4cm W x 3cm for the roof slants.  You will need to create a doorway on these panels where your house will perch on the cup, this should begin 1.5cm in from each side and be 1cm in width and 1.5cm in height.

  8. Classic mode Step 8

    Cut out your templates and put aside.

  9. Classic mode Step 9

    Preheat your oven to 180°C (160°C, gas mark 4) and line 2 baking trays with baking paper.

  10. Classic mode Step 10

    Remove the dough from the fridge and roll out to approximately 0.5cm in thickness. Use your templates to cut out your shapes with a knife.

  11. Classic mode Step 11

    Place your shapes on the baking trays a good distance apart and place back in the fridge to chill for 10-15 minutes.

  12. Classic mode Step 12

    Once chilled bake your gingerbread immediately for 10-12 minutes.

  13. Classic mode Step 13

    Remove your biscuits from the oven and allow to cool. You may need to trim your biscuits back into shape, using your templates, if they have spread a bit in the oven.

  14. Classic mode Step 14

    Once the biscuits are fully cooled you can begin to piece them together. Fill a piping bag with royal icing and snip a small hole to pipe.

    Ingredients for this step

    • 500g 17⅝ oz Royal icing sugar (we use Silver Spoon)
  15. Classic mode Step 15

    Carefully pipe around the outline of the reverse of your front and back house panels. You will not need to pipe along the bottom as this will be the part that fixes to your mug.

  16. Classic mode Step 16

    Fix together all of your pieces of the house and hold in position until your icing sets. You can fill out any gaps with more royal icing sugar on the outside if needed as this will look like snow on top of your house.

  17. Classic mode Step 17

    Pipe decorative features on the roof and front of your houses and add any decorations or edible glitter for a finishing touch. Allow to fully dry before placing on your mugs.