Gingerbread house – easy ‘how to’ plus recipe

how to make a gingerbread house

I have always looked at the fabulous gingerbread houses and imagined they were really difficult to make so I never got any further than admiring them from afar oh and eating them of course

How to make a gingerbread house

Then Lakeland asked me if I’d like to review one of their Fairy Cottage moulds which can be used with gingerbread or chocolate. Versatile and easy.

I said yes as you know I can’t refuse a challenge and I was amazed just how easy it was to make my first gingerbread house, not only that I really enjoyed making it and had a smile on my face from start to finish. I have a confession – I didn’t let the girls help me I was so engrossed in my creativity, oops. Lucky it’s a mould and we can use it time and time again

Lakeland Ginger bread house mouldSo here’s what your Lakeland Fairy Cottage moulds look like. They cost £11.99, you can order them online and have them delivered too.

NB: Lakeland – please could you make a plastic box to put them away in, like a made to measure briefcase? Only reason they are in silicone and as they’re only used occasionally throughout the year I’d hate them to get ripped or broken by mistake. ;)

The moulds are suitable for gingerbread and chocolate, take a look at my chocolate Chapel of Love

Gingerbread house recipe

gingerbread house decoratingcourtesy of Lakeland

Ingredients
180 g butter
125g brown sugar
300g treacle OR golden syrup (I used syrup for the lighter colour)
500g plain flour
1/4 tsp salt
1 tbsp ground ginger
1/2 tsp bicarbonate of soda
Extra flour for rolling

Method

Pre heat the oven to 170C

Melt butter in a large pan over a low heat then add the sugar and syrup, remove from the heat and stir. Add the dry ingredients and mix until blended into a thick dough

Tip the dough onto a floured board, knead with flour, then tear off pieces of dough and press into the mould.

gingerbread house panels

Place onto a baking tray and bake for 25 – 35 minutes or until firm to touch – the dough will crisp as it cools

Allow to cool before removing from the mould.

gingerbread house panels cooked

Royal icing

Ingredients
500g icing sugar
1 tsp cream of tartar
3 egg whites

Place the sugar and cream in a medium bowl. Gradualy add the egg whites whisking with an electric mixer until the mixture forms into a thick white paste, the whisk should be able to stand upright in the mixture. If required add more icing sugar

Spoon the icing into a piping bag, twist top and begin building the house using the icing as your ‘glue’

gingerbread house

Biscuit anyone?

gingerbread house

16 Comments

    • Thank you, that photo was taken with my phone as I ‘lost’ all the ones I took with the camera grrrr. Never mind I’ll have to make another one!

      Reply
  1. That looks fantastic!

    Reply
    • Thank you, I was surprised at how easy it was I must admit

      Reply
  2. Looks super. think your idea of a case for the moulds is a good one.

    Reply
    • Thank you and yes I don’t think I would have attempted it without moulds – it certainly takes away the headache and allows everyone to have a go

      Reply
  3. Wow! This looks more professional than mine I tried at Halloween!

    Reply
  4. Thank you for this! My husband threw away the box for my mould and I needed the recipe today, you have saved me! Beautiful house by the way!

    Reply
  5. I am making this for my Grandchilds birthday how far advance can I make this., and will it keep.

    Reply
    • Great idea, I would keep it in an airtight tin until assembly. We made ours before Christmas and it didn’t last long at all but I wouldn’t make it too much in advance, the fresher the better

      Reply
  6. Hi Marianne,

    Your gingerbread house looks awesome! The chapel of love is also very impressive.

    For the gingerbread version did you grease and/or flour the mould before pressing the dough into it? Or would that prevent the pattern from coming out nicely?

    Cheers,
    Charlotte

    Reply
    • Hi Charlotte,
      I didn’t grease the mould but I did flour the surface where I rolled the dough out before pressing it into the shapes, the flour on the dough would have acted as a barrier but seeing as it’s silicone it really shouldn’t stick at all.

      Hope that helps

      Marianne

      Reply
  7. Hi Marianne,

    Thanks so much for your response. My lovely relations gave me the Lakeland train mould which only has instructions for filling with chocolate. I followed the recipe you posted to make a gingerbread train and it worked really well!

    Thank you ????

    Cheers,
    Charlotte ????

    Reply
  8. Phew! Was stuck for a recipe and found yours. Just come out of the oven so looking forward to decorating with 3 year old this afternoon. Happy Christmas!

    Reply
    • Have fun, we loved doing ours and will most likely be making one very soon for this year

      Reply

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