Gingerbread house
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About our gingerbread house recipe
Step into a world of festive delight as you discover the magic of building a gingerbread house. This step-by-step guide will take you on a delicious journey, creating not just a delightful treat but also cherished memories with your loved ones. Building a gingerbread house is more than just a festive tradition – it's an opportunity to embrace your creativity, indulge in some sweet treats, and bring out your inner child.
Whether you're a seasoned baker or a novice in the kitchen, our guide will provide you with all the tips and tricks you need to create a masterpiece that will impress both young and old. From mixing the perfect gingerbread dough to constructing a sturdy house, decorating with sugary embellishments, and adding whimsical finishing touches, we'll show you how to create a gingerbread house that will make your holiday season even sweeter. So grab your apron, gather your loved ones, and get ready to embark on a scrumptious adventure. Let your imagination run wild and immerse yourself in the joy of building a gingerbread house that will captivate hearts and taste buds alike.
Bake the base for your gingerbread house in under 40 minutes and allow time for the construction to set whilst building and decorating (ideally overnight). Try out our delicious recipe and download the design template.
You can download the template here.
Method
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.
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
- 350gAllinson's Plain White Flour
- 1 tspBicarbonate of soda
- 2 tspGinger (ground)
- 1 tspCinnamon (ground)
- 125gUnsalted butter (softened)
- 125gBillington's Unrefined Light Muscovado Sugar
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
- 2Free range large egg whites
- 4 tbspSilver Spoon Golden Syrup
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.
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.
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
- 2Free range large egg whites
- 500gSilver Spoon Icing Sugar
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.
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.
Ingredients
For the Gingerbread
- 350gAllinson's Plain White Flour
- 1 tspBicarbonate of soda
- 2 tspGinger (ground)
- 125gUnsalted butter (softened)
- 125gBillington's Unrefined Light Muscovado Sugar
- 2Free range large egg whites
- 4 tbspSilver Spoon Golden Syrup
- 1 tspCinnamon (ground)
- 50gBillington's Unrefined Molasses Sugar
For the Decoration
- 2Free range large egg whites
- 500gSilver Spoon Icing Sugar
- 20gSilver balls
- 30gJelly sweets
- 1Red food colouring gel
- 1Green food colouring gel