Gingerbread house

Get creative this Christmas with our best-ever gingerbread house. The decorative possibilities are endless!

1 house

2h

Note: + Cooling, standing & 30 mins chilling time

50m

Ingredients

  • 150g butter, chopped
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (110g) brown sugar
  • 1 Coles Australian Free Range Egg
  • 3 cups (450g) plain flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Royal icing

  • 2 Coles Australian Free Range Egg whites
  • 2 tsp lemon juice
  • 3 cups (480g) pure icing sugar, sifted
  • Egg white, extra
  • Lemon juice, extra
  • Red gel food colouring, to tint
  • Blue gel food colouring, to tint

Method

STEP 1

Combine the butter, golden syrup and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until the butter melts and sugar dissolves. Set aside for 30 mins to cool.

STEP 2

Transfer the mixture to a medium bowl. Add the egg and whisk to combine. Add the flour, ginger, cinnamon, nutmeg and clove and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.

STEP 3

Preheat oven to 180°C. Divide the dough into 6 even portions.

STEP 4

To make the side walls, roll out 1 gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 12cm x 14cm rectangle, reserving excess. Lift the baking paper with the dough onto a baking tray. Repeat with another gingerbread portion. Use a small sharp knife to cut out shapes from each wall for windows.

STEP 5

To make the roof, roll out another gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 9cm x 16cm rectangle, reserving excess. Lift the baking paper with the dough onto another baking tray. Repeat with another gingerbread portion.

STEP 6

To make the front and back walls, roll out another gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 10cm x 12cm rectangle with a 6cm-long triangle on 1 end to form a pitched roof, reserving excess. Lift the paper with the dough onto another baking tray. Repeat with the remaining gingerbread portion. Cut out a door from 1 wall and place on the tray. Roll out the reserved dough and use small pastry cutters to cut out stars and gingerbread people. Place on the lined trays.

STEP 7

Bake the gingerbread, in 3 batches, for 12-15 mins or until gingerbread is golden brown and cooked through. Set aside on the trays to cool completely.

STEP 8

To make the royal icing, whisk the egg whites and lemon juice in a large bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary to make a thick paste.

STEP 9

Transfer about ¼ royal icing portion to a piping bag fitted with a 1mm plain nozzle (cover the surface of the remaining icing in the bowl with plastic wrap). Pipe around the edges of the gingerbread pieces, using about one-third of the icing in the bag (reserve remaining icing in the bag). Set gingerbread pieces aside to set.

STEP 10

To decorate the roof, transfer some more royal icing to a clean medium bowl. Add enough extra egg white and lemon juice to make a runny paste. Spoon the icing into the centre of the roof pieces and use the back of the spoon to spread to the border. Set the roof pieces aside to set.

STEP 11

To decorate the door, transfer a little more royal icing to a small bowl. Tint the icing red with the red gel food colouring. Add enough extra egg white and lemon juice to the red icing to make a runny paste. Spoon the red icing into the centre of the door and use the back of the spoon to spread to the border. Set aside to set. Pipe over some of the reserved white icing. Set aside until set.

STEP 12

To decorate the walls, transfer some more royal icing to a clean medium bowl. Tint blue with blue gel food colouring. Add enough extra egg white and lemon juice to the blue icing to make a runny paste. Spoon the blue icing into the centres of the front, back and side walls and use the back of the spoon to spread to the border. Set wall pieces aside to set. Pipe over some more reserved white icing. Set aside until set.

STEP 13

To assemble the base, pipe a little more white icing over the side edges of the front, back and side walls. Join together, using a straight-sided glass to support the sides. Set base aside for 30 mins to set.

STEP 14

To assemble the roof, spread a little royal icing over the top edges of the walls and attach the roof pieces. Place a glass under the bottom edge of the roof to support. Set aside until set.

STEP 15

To add the finishing touches, transfer a little more royal icing to a clean small bowl. Tint red with food colouring. Place in another piping bag fitted with a 1mm plain nozzle. Pipe the red icing over the roof to make tiles. Pipe more white icing around the edges and on top of the roof to create snow. Decorate the gingerbread people and stars with icing. Use icing to attach the door and 1 star to the house. Set the house aside until set.

Make it in stages: Bake the gingerbread biscuits up to 2 days ahead and store in an airtight container at room temperature. Then, simply make the royal icing when you’re ready to assemble.

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.