- Vegetarian
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
Get creative this Christmas with our best-ever gingerbread house. The decorative possibilities are endless!
- Serves16, Makes 1 house
- Cook time50 minutes
- Prep time2 hour, + cooling, standing & 30 mins chilling time
Ingredients
- 150g butter, chopped
- 1/2 cup (125ml) golden syrup
- 1/2 cup (110g) brown sugar
- 1 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 free range egg whites
- 2 tsp lemon juice
- Egg white, extra
- Lemon juice, extra
- 3 cups (480g) pure icing sugar, sifted
- Red gel food colouring, to tint
- Blue gel food colouring, to tint
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 cloves and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 mins or until firm.
Step 3
Preheat oven to 180°C and divide the dough into six even portions.
Step 4
To make the side walls, roll out one gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 12cm x 14cm rectangle, reserving excess to reuse. 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 one end to form a pitched roof, reserving excess to reuse. Lift the paper with the dough onto another baking tray. Repeat with the remaining gingerbread portion. Cut out a door from one wall and place it 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 three 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 1/4 of the 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 one star to the house. Set the house aside until set.
Recipe tip
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.
COOK. STORE. SAVE.
Use it up: Use leftover royal icing to make these quick and easy macaron baubles.
Why gingerbread houses are a Christmas tradition
Making a DIY gingerbread house is a fun activity to do together with family and friends in the lead-up to Christmas. You almost feel like a kid again because you get to design and decorate your edible home however you like. An additional bonus is being able to use as many types of your favourite lollies as you desire as gingerbread house decorations. They are fun to make from start to finish. Gather your nearest and dearest and make your own this year to herald the festive season. For other gingerbread recipes, check out these for gingerbread men, house-shaped biscuits and Santa cookies.
Where did gingerbread houses originate?
Gingerbread was first linked to Christmas in the 9th century when French Christians fashioned the sweet treat into images of religious saints. Because this was a sacred practice performed by an exclusive group of bakers, the public was only allowed to bake gingerbread at Christmas and Easter. Over time, making your own gingerbread house became a beloved holiday tradition, starting in Germany around the 17th century. Traditionally decorated with gold leaf and foil, it is thought that they were inspired by the Brothers Grimm fairy tale Hansel and Gretel.
Tips for how to cut the dough for a Christmas gingerbread house
When rolling out each portion of dough, only take the amount that you are handling out of the fridge each time. Let the dough sit for 10 minutes at room temperature before rolling it out on a floured surface. As you’re rolling, slide a butter knife under the dough occasionally so that it doesn’t stick to the surface.
When cutting out the house shapes, you may want to freeze the rolled-out dough for 10 minutes first so that it is easier to cut. Use an online template to guide you with cutting out the paper shapes and laying them straight onto the dough. Use a pizza cutter or straight-edged sharp knife to press down into the dough. Avoid a sawing motion as this will leave your shapes looking jagged.
How to make icing for gingerbread houses without an electric mixer
Royal icing is the best icing for gingerbread house decorating. When stirring the sugar into the egg white and lemon juice icing mixture, use a spatula or butter knife instead of a whisk. A whisk introduces air bubbles, which can cause the royal icing to appear rough when it dries. Store leftover icing in an airtight container, covering the top of the icing with plastic wrap, and place it in the fridge for up to 1 week.
Follow our guide for how to stick a gingerbread house together
After taking the gingerbread out of the oven, use a sharp, straight-edged knife to trim the edges of the pieces so they are straight. This works best when the gingerbread is still warm and tender. You can use a fine microplane to smooth the edges if the gingerbread is hard.
Let the pieces harden for 8 hours uncovered on your kitchen counter before storing them in an airtight container until the next day. Try to time when you build a gingerbread house a day or two after you bake the dough.
Keep your royal icing covered with a damp cloth throughout the construction so that it doesn’t harden and become unusable. Start by decorating the walls of your house and allowing the pieces to dry for at least 2 hours before assembling the house walls. Allow it to dry for at least another 2 hours.
Construct the roof and allow it to dry for at least 2 hours. Then attach the roof to the house. After assembling the roof, you can start decorating it.
Get creative with these gingerbread house decorating ideas
Scraps of dough can be mixed with water to form a paste that you can use to pipe designs onto the house or to make a fence. Decorations you can use include candy canes, gumdrops, chocolate chips, M&M’s, marshmallows, sprinkles, shredded coconut, edible glitter, cereal, edible metallic beads and peppermint swirl lollies.
Use a marshmallow rope as rows of ‘tiles’ for your roof. Before sealing the roof on top of the house, put some battery-operated lights inside the house. This is one of the easiest and most eye-catching decorating ideas. If you want to make colourful glass windows for your house, do this during the baking process. About 5 minutes before the end of baking, take the tray out and put some smashed-up hard lollies into the window opening, then bake for 5 minutes to melt.
For more festive cooking ideas, see our collection of Christmas dessert recipes for inspiration.
FAQs
Gingerbread house
- Serves16, Makes 1 house
- Cook time50 minutes
- Prep time2 hour, + cooling, standing & 30 mins chilling time
Ingredients
- 150g butter, chopped
- 1/2 cup (125ml) golden syrup
- 1/2 cup (110g) brown sugar
- 1 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 free range egg whites
- 2 tsp lemon juice
- Egg white, extra
- Lemon juice, extra
- 3 cups (480g) pure icing sugar, sifted
- Red gel food colouring, to tint
- Blue gel food colouring, to tint
Description
Get creative this Christmas with our best-ever gingerbread house. The decorative possibilities are endless!
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 cloves and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 mins or until firm.
Step 3
Preheat oven to 180°C and divide the dough into six even portions.
Step 4
To make the side walls, roll out one gingerbread portion on a sheet of baking paper to a 4mm-thick disc. Cut into a 12cm x 14cm rectangle, reserving excess to reuse. 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 one end to form a pitched roof, reserving excess to reuse. Lift the paper with the dough onto another baking tray. Repeat with the remaining gingerbread portion. Cut out a door from one wall and place it 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 three 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 1/4 of the 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 one star to the house. Set the house aside until set.