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Gingerbread house

Published: Updated:
Quick and easy

2 Reviews

Total Time
Prep Time
Bake Time
Serves 1
Serves 1
A little effort

About our gingerbread house recipe

This gingerbread house recipe is such a treat for all kids – big or small. Bake a gingerbread house in under 40 minutes with our simple biscuit recipe and design template. 

You can download the template here.

15 ingredients8 steps


    1. 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. 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

      • Allinson's Plain White Flour (350g)
      • Bicarbonate of soda (1 tsp)
      • Ginger (ground) (2 tsp)
      • Cinnamon (ground) (1 tsp)
      • Unsalted butter (softened) (125g)
      • Billington's Unrefined Light Muscovado Sugar (125g)
    3. 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

      • Free range large egg(s) (2)
      • Silver Spoon Golden Syrup (4 tbsp)
    4. 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. 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. 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

      • Free range large egg(s) (1)
      • Silver Spoon Icing Sugar (500g)
    7. 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.

    8. 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 with coloured icing using the food gels and sweets.


    • For the Gingerbread

      • 350gAllinson's Plain White Flour 
      • 1 tspBicarbonate of soda 
      • 2 tspGinger (ground) 
      • 125gUnsalted butter (softened) 
      • 125gBillington's Unrefined Light Muscovado Sugar 
      • 1Free range large egg(s) 
      • 4 tbspSilver Spoon Golden Syrup 
      • 1 tspCinnamon (ground) 
      • 50gBillington's Unrefined Molasses Sugar 
    • For the Decoration

      • 2Free range large egg(s) 
      • 500gSilver Spoon Icing Sugar 
      • 20gSilver balls 
      • 30gJelly sweets 
      • 1Red food colouring gel 
      • 1Green food colouring gel 


    • Gingerbread house template
    • Baking sheet
    • Sharp knife

    Nutritional information per 118g serving

    • Energy 556cal
    • Fat 13g
    • of which Saturates 7.3g
    • Carbohydrates 103g
    • of which Sugars 76g
    • Protein 6.2g
    • Salt 0.45g

    2 Baker Ratings

    So easy to make and a delicious taste. Perfect.

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