Home ยป Home Made Ginger Bread House

Home Made Ginger Bread House

 This is a recipe I used from BBC Good Food. Last year I decided to make a ginger bread from scratch, we had enjoyed making the build a gingerbread house kits in previous years, so last year I decided to challenge myself and make one from scratch. I mean how hard could it be ?
My problem is once I decide on a challenge I don’t stop until I get it right, so this house became the bane of my life.
For the House You will Need;
250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger
To Decorate the House;
2 egg whites
500g icing sugar, plus extra to dust
Smarties, Chocolate Jazzies.
1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
2. Lightly beat the egg and golden syrup together, add to the food processor and mix until the mixture combines. Then knead the dough until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
3. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
Roll the dough out to a  thickness of around two-pound coins deep on a lightly floured surface. Using your template cut out the gingerbread house shapes and place on the baking tray, leaving a gap between them. So get a tiles effect I rolled a pizza baking sheet (You know the waffly ones) over the dough to create a pattern.
4. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
5. Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
6. Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. I supported my roof with cocktail sticks until it was fully dry. To decorate, pipe a little icing around the doors, windows and roof, we used smarties, Jazzies and Jelly  tots to decorate. To be honest the boys were only really helpful during the decorating process.
So there it is my finished house, I only have pictures with the supports still in place. I am so glad I completed the house as it was a personal challenge. But will I make again? well if I do I will choose an easier design. This one looked lovely but was a nightmare to build.
I had to make two lots of dough as the first lot I put curry powder in rather than ginger ! I know epic fail. But I persisted until I got it right and was so proud of it. Will I make again this year ? I think I will buy one, it took days to make, looked great, tasted great and was a great table decoration for Christmas Day.

Author of Extraordinary Chaos a family lifestyle and travel blog from a 40+ mum of teenage boys, sharing our family travels, recipes, reviews and country living. Also the co editor of Cruising With Kids Family Cruise Blog

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  1. 8th December 2014 / 8:20 am

    Looks stunning. Hilarious you put in curry powder. Lol xxxxx

    • SarahJChristie
      9th December 2014 / 10:10 pm

      Thanks Kat, I was so miffed at the time ha ha x

  2. 9th December 2014 / 11:04 pm

    I’m sorry but I literally laughed out loud at the curry powder! If it makes you feel better I’m always making little mistakes like that lol.

    We made shop bought kits last year and the smell was so strong (we did have 4 mind!) it made me unwell just walking through the front door! I am on the lookout for a really good gingerbread recipe to make our own this year. All the ones I have tried so far seem to be too soft, or go soft very quickly. I’ll add this one to my long list of ones I’ve yet to try x

    • SarahJChristie
      10th December 2014 / 12:30 am

      Ha ha thanks Katie, it did last for a week without going soft, so I would recommend the BBC recipe Katie x

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