Gingerbread House

Gingerbread House

Gingerbread House

Making a Gingerbread House is a fun family project to do over the holidays.

  • 3 hrs 30 mins
  • Makes 1 house
  • Difficult

INGREDIENTS

FOR THE GINGERBREAD

  • 125g soft butter
  • 125ml (½ cup) brown sugar
  • 160ml (2/3 cup) golden syrup
  • 8ml (½T) ground ginger
  • 5ml (1t) mixed spice
  • 5ml (1t) bicarbonate of soda
  • 625ml (2½ cups) cake flour

FOR THE ROYAL ICING

  • 330ml (11/3 cups) icing sugar, sifted
  • 1 egg white
  • 3ml (½t) lemon juice

TO DECORATE

  • assorted sweets and sprinkles

METHOD

  1. For the gingerbread, beat the butter and sugar until pale and creamy. Stir in the syrup. Sift over the spices, bicarb and flour, and beat until it just comes together to form a smooth dough. Divide the dough into two balls. Roll each out between 2 sheets of baking paper to 4mm thick. Freeze for about 20 minutes until firm.
  2. Meanwhile, cut the templates (downloaded from website) out of paper or acetate to use as a guide and grease with non-stick cooking spray to prevent them sticking to the gingerbread.
  3. Preheat oven to 160°C. Line baking trays with silicone mats or baking paper. Use the templates to cut out 1 x base, 2 x sides, 2 x roofs and 2 x front/backs, and pack on the prepared trays (see variations). Re-roll any offcuts. Work with one piece of dough at a time and keep the other
    cut dough shapes in the fridge.
  4. Bake, one tray at a time, for 10 minutes. Reduce heat to 120°C and bake for about 10-15 minutes until golden and firm. Use a chef’s knife to press the sides in or cut the excess spreading off the cookies while still hot to straighten up all the lines (don’t cut too much off though). Allow to cool completely on the trays.
  5. For the icing, beat all the ingredients together for about 5 minutes until light and fluffy. The icing should have the consistency of toothpaste. If it’s too stiff, add more lemon juice. If it’s too runny, add more icing sugar.
  6. To assemble, glue the base onto a 20cm square board (available from baking or craft shops). Glue the sides, front and back onto the base with the icing and allow to set (you will have to hold each piece securely for a few minutes to set before adding the next one). Allow to set for at least 30 minutes.
  7. Glue the roof panels on with the icing. Allow to dry for at least 1 hour.
  8. Pipe windows and a door frame with the royal icing. Decorate the house with sweets, using the icing as glue.

Download the Gingerbread House template here. DOWNLOAD PDF

Note TAKE YOUR TIME! This project will give you hours of fun. We suggest doing it over two days – one for making and baking the dough and another for assembling and decorating.

FINISHED SIZE 11.5cm wide (front) x 12cm deep x 15cm high (roof top)

VARIATIONS

✤ Cut a 4cm x 5.5cm window out of each side panel if you like.
✤ ‘Glue’ the cut-out door and star back on the house if you like.
✤ Place an LED tea-light candle (available from MRP Home) into the house to light it up.

Tip

✤ Make sure the dough is kept cold while cutting. ✤ We picked a red and white colour scheme, but you can use any colour you like. ✤ A dusting of icing sugar looks like fallen snow on the house.

Magazine issue date: December, 2015


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