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recipe image Gingerbread Houses

Gingerbread Houses

Gingerbread Houses

  • Prep time
    30 minutes
  • Cooking time
    10 minutes
  • Servings
  • Difficulty


  • ¾ tablespoon black treacle
  • 1 ½ tablespoons golden syrup
  • 55g dark brown sugar
  • 1 teaspoon water
  • 1 teaspoon mixed spice
  • ¾ teaspoon ground ginger
  • 70g Stork packet
  • ½ level teaspoon bicarb of soda
  • 165g plain flour
  • Half packet (454g) fondant icing (white or mix of green and red)
  • Half packet (500g) royal icing, made up according to pack directions
  • Christmas sprinkles, silver balls etc


      1. Take off the heat and add the Stork. Stir until melted.
      2. Sieve the flour with the bicarb and add to the pan. Mix to a smooth dough. Place dough in a mixing bowl lined with cling film. Chill for 30-40 mins until cold.
      3. Roll out dough on a floured surface to a thickness of roughly 4mm. Use a sharp knife to cut out the houses at differing heights and widths e.g. heights of 7.5-10cm (3-4 in) and widths of 3.75-7.5cm (1½ -3 in).Have fun with different types of houses e.g. chalet, townhouses etc. Cut the windows out completely for 5 houses if using to sit on the top of the cake
      4. Cover baking sheets with baking parchment and arrange houses with a small 1cm gap so they donâ™t run into each other.
      5. Bake in centre of preheated oven 190°C, 170°C fan, Gas mark 5 for 10-12 minutes or until the biscuits start to turn brown
      6. Whilst still warm, use a sharp knife to trim the edges so that the vertical lines are straight and the biscuits line up beautifully. Cool.
      7. To decorate, roll out the sugar paste to a thickness of 1-2 mm. Cut out doors and windows and use the royal icing to attach to the biscuits. Then use royal icing to pipe in all the details: railings, icicles, snowflakes, let your imagination run wild!
      8. Use sugar pearls and sprinkles to add texture but sprinkle them whilst the icing is still wet.