Christmas Gingerbread House

(0)
5 2 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

Get into the festive baking spirit with this Gingerbread House recipe; you’ll have lots of fun creating this masterpiece!

about 12 Portions

Medium 180 Minutes

Ingredients

Ingredients

For the recipe  Christmas Gingerbread House

For the Gingerbread:

75 ml Water (5 tbsp)
200 g Dark Brown Sugar
45 ml Treacle (3 tbsp)
45 ml Golden Syrup (3 tbsp)
2 g Ground Ginger (1½tsps)
1 g Ground Cinnamon (1tsp)
250 g Salted Butter (cubed)
5 g Dr. Oetker Bicarbonate of Soda (1tsp)
550 g Plain Flour

For the Royal Icing:

1 Dr. Oetker Free Range Egg White Powder Sachet (1 sachet)
225 g Icing Sugar

To Decorate:

100 g Chocolate Buttons
4 Portions Candy Canes
Dr. Oetker White Decorating Icing
Dr. Oetker Gold Decorating Icing
10 g Icing Sugar (to dust)
recipe.download.for.recipe

preparation

Preparation

For the Gingerbread

Step 1: If you have time, it is best to make the gingerbread the day before you build your house to give the biscuits time to firm up. Firstly, pop the water, dark brown sugar, treacle, golden syrup, ground ginger and cinnamon in a large saucepan and bring to the boil, stirring continuously. 

Step 2: Once boiling, remove the pan from the heat and carefully stir in the butter until melted. Sieve over the flour and Bicarbonate of Soda and mix until combined, don’t worry your mixture will be quite runny. 

Step 3: Wrap your dough in greaseproof paper and then in cling film and pop into the fridge for at least 2 hours to cool and firm up.

Step 4: Whilst your gingerbread dough is chilling cut out the house templates.

Step 5: Once your dough is cool and has firmed up, preheat your oven to 180oC/160oC/Gas Mark 4 and line 3 baking trays. 

Step 6: Knead your biscuit dough on a floured surface and roll out to thickness approx. ½cm, use a sharp knife to cut out 2x front and back template, 2x roof, 2x walls and 1 x door. Keep kneading and re-rolling the dough as required, use the left over dough to cut out a few tree shapes. Pop your cut out dough onto the lined baking trays spaced well apart. 

Step 7: Bake your biscuits for 18-20 minutes until firm to touch. Once out of the oven, lay your templates over the biscuits and trim the edges of your biscuits to ensure they are straight and the correct size to build your house. Leave to cool and completely firm up. 

To Decorate

Step 8: Once you are ready to build your house firstly, make up the royal icing. Make up the egg white powder following the instructions on pack. Add the icing sugar to the egg white one tablespoon at a time and mix well. Repeat until all the icing sugar has been added and the icing is thick, smooth and white. Pop your icing into a piping bag and cut a small hole (0.5cm) in the end of piping bag. 

Step 9: Stick the sides to the front of the house, piping a thick line of royal icing down each side of the house and sticking to the front, hold for about 30-60 seconds to help secure in place, repeat sticking on the back of the house. 

Step 10: Pop the house onto a cake board, carefully cut the curved tops off the candy canes and stick a candy cane to each side of the house, this will help secure it. Leave the house to set for each 30 minutes and then stick on the roof. 

Step 11: Pipe a thin layer of royal icing over the roof and layer up the chocolate buttons to cover the roof.

Step 12: Pipe a thick line of royal icing on the front of the roof, to look like a thick layer of snow.

Step 13: Stick the door onto the front of the house and pipe a thin layer of royal icing around the edge of the door.

Step 14: Use the White and Gold Decorating Icings to add the windows and details to the front and sides of the house.

Step 15: Pipe the remaining royal icings over the cake board your house is sitting on and use a palette knife or the back of a spoon the smooth and cover the board but also add some texture to look like snow.

Step 16: Add the chocolate buttons to make a path and use the curved pieces of the candy canes to edge the path. 

Step 17: Pipe the edging and detail onto the trees using the white and gold decorating icings and then pop into the royal icing around the house, use more icing the secure in place if needed.

Step 18: Add a dusting of icing sugar over the top of your house and trees to create a beautiful snowy scene, sit back and admire your masterpiece!

Nutritional Information for the recipe Christmas Gingerbread House

Per Serving Per 100 g / ml
Energy 2236 kJ
534 kcal
1746 kJ
417 kcal
Fat 20.45 g 15.97 g
Carbohydrate 80.30 g 62.74 g
Protein 5.69 g 4.44 g

preparation

Preparation

For the Gingerbread

Step 1: If you have time, it is best to make the gingerbread the day before you build your house to give the biscuits time to firm up. Firstly, pop the water, dark brown sugar, treacle, golden syrup, ground ginger and cinnamon in a large saucepan and bring to the boil, stirring continuously. 

Step 2: Once boiling, remove the pan from the heat and carefully stir in the butter until melted. Sieve over the flour and Bicarbonate of Soda and mix until combined, don’t worry your mixture will be quite runny. 

Step 3: Wrap your dough in greaseproof paper and then in cling film and pop into the fridge for at least 2 hours to cool and firm up.

Step 4: Whilst your gingerbread dough is chilling cut out the house templates.

Step 5: Once your dough is cool and has firmed up, preheat your oven to 180oC/160oC/Gas Mark 4 and line 3 baking trays. 

Step 6: Knead your biscuit dough on a floured surface and roll out to thickness approx. ½cm, use a sharp knife to cut out 2x front and back template, 2x roof, 2x walls and 1 x door. Keep kneading and re-rolling the dough as required, use the left over dough to cut out a few tree shapes. Pop your cut out dough onto the lined baking trays spaced well apart. 

Step 7: Bake your biscuits for 18-20 minutes until firm to touch. Once out of the oven, lay your templates over the biscuits and trim the edges of your biscuits to ensure they are straight and the correct size to build your house. Leave to cool and completely firm up. 

To Decorate

Step 8: Once you are ready to build your house firstly, make up the royal icing. Make up the egg white powder following the instructions on pack. Add the icing sugar to the egg white one tablespoon at a time and mix well. Repeat until all the icing sugar has been added and the icing is thick, smooth and white. Pop your icing into a piping bag and cut a small hole (0.5cm) in the end of piping bag. 

Step 9: Stick the sides to the front of the house, piping a thick line of royal icing down each side of the house and sticking to the front, hold for about 30-60 seconds to help secure in place, repeat sticking on the back of the house. 

Step 10: Pop the house onto a cake board, carefully cut the curved tops off the candy canes and stick a candy cane to each side of the house, this will help secure it. Leave the house to set for each 30 minutes and then stick on the roof. 

Step 11: Pipe a thin layer of royal icing over the roof and layer up the chocolate buttons to cover the roof.

Step 12: Pipe a thick line of royal icing on the front of the roof, to look like a thick layer of snow.

Step 13: Stick the door onto the front of the house and pipe a thin layer of royal icing around the edge of the door.

Step 14: Use the White and Gold Decorating Icings to add the windows and details to the front and sides of the house.

Step 15: Pipe the remaining royal icings over the cake board your house is sitting on and use a palette knife or the back of a spoon the smooth and cover the board but also add some texture to look like snow.

Step 16: Add the chocolate buttons to make a path and use the curved pieces of the candy canes to edge the path. 

Step 17: Pipe the edging and detail onto the trees using the white and gold decorating icings and then pop into the royal icing around the house, use more icing the secure in place if needed.

Step 18: Add a dusting of icing sugar over the top of your house and trees to create a beautiful snowy scene, sit back and admire your masterpiece!

Nutritional Information for the recipe Christmas Gingerbread House

Per Serving Per 100 g / ml
Energy 2236 kJ
534 kcal
1746 kJ
417 kcal
Fat 20.45 g 15.97 g
Carbohydrate 80.30 g 62.74 g
Protein 5.69 g 4.44 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No