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Christmas Gingerbread House
This recipe is in categories Baking, Party food,
About this recipe:
We made these with Year 5 and 6 classes at St. Catherine's School, Ware. We didn't make one big house, instead pairs followed the recipe and shared the dough to make a smaller one each.
Techniques: Cream butter and sugar, sift flour, zesting a lemon
Number of servings:
1 large or 2 small houses
Makes a beautiful and tasty house. Eat on it's own or with warm milk.
This is a vegetarian recipe
This is a lovely Christmassy recipe for making a Gingerbread house. It takes 2 days to make the house as there is chilling, cooling and assembling etc. Leave enough time for the gingerbread to cool completely before icing it. The cooking time is only 10 minutes. You can decorate your house with different sweets and sprinkle with icing sugar to make it look snowy.
To make 1 large house or 2 small ones:
- 175g, 6oz butter
- 200g, 7oz light brown soft sugar
- 1 teaspoon lemon zest
- 1 1/2 teaspoons, 15ml lemon juice
- 150g, 5 oz black treacle (If you warm the spoon it is easier to get the treacle off the spoon!)
- 2 eggs
- 375g, 13 oz plain flour
- 1 desertspoon, 10ml baking powder
- 1 tablesppon, 15ml ground ginger
- 1 dessertspoon, 10ml ground allspice
- 2oz softened butter
- 6oz icing sugar
assorted small sweets
Making and cooking it
To make the template:
For 1 large house: cut from thin card a side wall 12cm by 20cm, an end wall 12cm by 13cm, a triangular gable with sides of 12cm, 7.5 cm and 7.5 cm. Then a roof rectangle 12 cm by 23cm. Tape the triangular gable to the end wall with the 12cm edges joined together.
For small houses: halve the measurements above. Our children did this as part of the lesson.
To make the gingerbread:
- In a large bowl cream the butter and sugar until light and fluffy
- Stir in the lemon zest, lemon juice and treacle
- Gradually beat in two eggs, you might want to break the eggs into the small bowl and then add them, in case you get shell in the mix
- Sift in the flour, baking powder and spices
- Sir into the mixture to make a dough
- Wrap the dough in cling film or baking parchment and put in the fridge for at least an hour to chill. You can leave in the fridge overnight but make sure it is well wrapped so it doesn't dry out.
- Preheat the oven to Gas mark 5, 190C
- Put the dough on a lightly floured surface. Divide into 6 portions, make 2 a bit larger. Roll out the 4 smaller pieces and cut 2 end walls with gables and 2 side walls. Roll out the bigger pieces and cut two roof pieces. Put the pieces on a greased baking sheet.
- Bake for 10 minutes. Leave on the tray to cool and set a little for a few minutes than transfer to cooling racks. Leave out overnight to harden.
- Make up the butter icing, cream the sugar until soft and sift in the icing sugar a little at a time. If the icing is very soft you can chill it in the fridge to make it go harder.
- Spread some icing along the upright edges of the walls and ends and gently press them together to make them stick. Then spread some along the top edges of the walls to stick the roof on. If there is a gap at the top of the roof, add some more icing and decorate with sweets. Use the icing to stick these on. Dust with icing sugar and serve.