Gingerbread House

Gingerbread House

0:20 To Prep
0:30 To Cook
1 Servings
Average Rating
Difficulty Hard

Fun for all the family to create, build and devour!


  • 125g Brown sugar
  • 1/4 tsp Salt
  • 300g Treacle or Golden Syrup
  • 1 Tbs ground ginger
  • 180g Butter
  • 500g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • extra Flour for rolling
  • 500g Pure icing sugar, sifted
  • 1 tsp cream of tartar
  • 3 Egg whites (small eggs)

Step 1

Preheat oven to 170°C for 15 minutes.

Step 2

In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger and butter together with an electric mixer on medium speed for 2 minutes.

Step 3

Add remaining ingredients and whisk until mixture forms a thick dough.

Step 4

Place on floured work surface. Roll out and press into Gingerbread Mould.

Step 5

Place on a baking tray and bake in oven for 20 minutes or until firm to touch (dough will crisp up as it cools).

Step 6

Cool thoroughly before removing from mould.

Step 7


Step 8

Place sugar and cream of tartar in a medium bowl

Step 9

Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture

Step 10

Add more icing sugar if necessary

Step 11

Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening

Step 12

To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and pipe icing.

Step 13

Assemble house as per product instructions.



Such a wonderful product, love the recipe! So easy and foolproof my children make their own each year for their teachers!


Loved this recipe. It was easy to follow and it came out perfectly


Was a massive hit! The gingerbread and royal icing were both divine - will be making every year - the moulds are fantastic too so easy kids had a ball


I agree with all the posted comments: this is a wonderful product, and both the gingerbread and royal icing recipes are excellent. I've been making this house for eight or nine years. The first one I made, I, too, had concerns about the width of the roof pieces: they just barely sat on the front and back pieces. To feel more confident that the roof would not collapse, I changed the construction slightly by putting the sides of the house so the sides' edges are visible at the front and back, rather than have those edges behind the front and back. This means the width the roof pieces have to span is about 2 cm smaller and leaves a bit of roof overhang at the front and back. I usually cover the exposed edges of the side pieces with royal icing "flowers" or stick lollies on them.


Gives a great result. Treacle will make a darker house and golden syrup slightly lighter. We add cinnamon and cloves. The icing is easy to make and use and gives plenty for assembling the house.


Absolutely LOVE this recipe and the moulds .. Love it so much we've given the moulds as gifts too. We have an annual gingerbread house baking and decorating day with our grandchildren, a tradition we first started with our own girls many years again. Back then I use to prepare the dough, chill the dough, roll the dough, cut the dough, bake the dough all before we could even start decorating ( the really fun bit according to the kids haha) .. But since buying these moulds about 8 yrs ago it's all we use - so quick and easy and gives a fabulous end result .. So good in fact I get orders to make them for others to buy every yr!! Thanks Chefs toolbox and Merry Gingie Christmas ;)

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