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Mini gingerbread houses

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  • Vegetarian
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

These oh so sweet mini gingerbread houses can be decorated and enjoyed by everyone as a fun christmas activity.

  • Serves20
  • Cook time15 minutes
  • Prep time45 minutes, + Cooling, chilling and setting time
Four mini gingerbread houses with two cups of coffee


  • 75g butter
  • 1/4 cup (60ml) golden syrup
  • 1/4 cup (55g) brown sugar
  • 1 Coles Australian Free Range Egg yolk
  • 1 1/4 cups (185g) plain flour
  • 1 1/2 tsp ground ginger
  • 1/2 tsp mixed spice

Royal icing

  • 1 Coles Australian Free Range Egg white
  • 1/2 tsp lemon juice
  • 1 1/2 cups (240g) pure icing sugar

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.


  1. Step 1

    Combine the butter, golden syrup and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool. Transfer to a medium bowl. Add egg yolk and stir to combine. Add flour, ginger and mixed spice. Stir to combine. Turn onto a lightly floured surface and knead until smooth. Cover dough with plastic wrap and place in the fridge for 30 mins or until firm.
  2. Step 2

    Preheat oven to 180°C. Line 2 baking trays with baking paper. Divide dough into 4 portions. Roll out 1 portion on a lightly floured surface to a 2mm-thick disc. Cut out ten 2.5cm x 3cm rectangles and ten 2.5cm x 2.5cm squares with a 1cm peak to make walls. Cut a small slit out of the middle of the 2.5cm x 3cm rectangle pieces to allow for a teacup rim. Cut out ten 2cm x 3.5cm rectangles for the roofs. Place the gingerbread pieces on the lined trays. Repeat with remaining dough. Bake, swapping the trays halfway through cooking, for 8-10 mins or until light golden. Cool.
  3. Step 3

    To make the royal icing, whisk egg white and lemon juice in a small bowl. Gradually add icing sugar, stirring after each addition until smooth. Place in a piping bag fitted with a 1mm plain nozzle. To make each house, pipe icing over short edges of 4 wall pieces. Gently press to attach together. Set aside for 5 mins to set. Use a little more icing to attach 2 roof pieces. Set aside for 5 mins to set. Pipe remaining icing over the roof and walls to decorate. Set aside to set.

Recipe tip

Measure up: to make sure these mini gingerbread houses sit perfectly on the sides of cups, check the width of the rims before you start.

Nutrition Information


Energy: 557kJ/133 Cals (6%)

Protein: 1g (2%)

Fat: 3g (4%)

Sat fat: 2g (8%)

Carb: 25g (8%)

Sugar: 18g (20%)

Fibre: 0.4g (1%)

Sodium: 34mg (2%)