Mini gingerbread houses

Mini gingerbread houses

Danielle Wood

These mini houses are surprisingly sturdy once they’re put together. Seek out gift bags that have a base to keep the houses upright, and decorate the gingerbread as elaborately or as simply as you like. I love the simple white-with-a-pop-of-red look. A sparkle of white, edible glitter would work really well too.



Quantity Ingredient
100g unsalted butter
75g treacle
75g golden syrup
75g dark brown soft sugar
450g plain flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground black pepper
1 large egg yolk
1 tablespoon fresh ginger, grated

Assembly and decoration

Quantity Ingredient
500g instant royal icing sugar
4-5 tablespoons water
sprinkles and white sanding sugar, to decorate


  1. To make the gingerbread, heat the butter, treacle, golden syrup and sugar in a large saucepan over a medium heat. Stir until the butter has melted and all of the ingredients are well combined. Remove from the heat and set aside to cool.
  2. Into a clean bowl sift the flour, baking powder, salt, cloves, ginger, cinnamon, nutmeg and pepper, and stir to combine. Once the butter mixture has cooled, add the egg yolk and fresh ginger to it, mixing well. Then, fold in the flour mixture to form a dough.
  3. Turn the dough out onto a floured surface and knead briefly until smooth. Split into two discs and wrap each one with clingfilm. Chill them in the fridge for at least 2 hours to allow the dough to rest. Now make your house templates.
  4. Once your dough is fully chilled, preheat the oven to 170°C and line 2 baking trays with baking paper. One disc at a time, roll out the dough on a floured surface to 4–5 mm thick. Next, place your templates on top of the dough and cut out each shape (sides, ends and roof) with a sharp knife for each house.
  5. Transfer your house shapes to the trays and chill in the freezer for 10 minutes. Bake in the oven for 8 minutes, or until the edges of the shapes are firm. Before the gingerbread cools, place the templates back on top of the shapes and trim any edges that may have spread while baking.
  6. Allow the shapes to cool on a wire rack and bake the remaining gingerbread pieces.
  7. Once your gingerbread has completely cooled, start assembling the houses. To make your icing glue, use a food processor with the whisk attachment and whisk the instant royal icing sugar with the water for 5 minutes. This will create a paste that is thick enough to pipe with. Transfer to a piping bag and snip a small amount off of the end. To assemble the houses, start with the ends and sides, using plenty of icing to glue it all together, then add the roof. Allow the icing to set before decorating with more icing and lots of sprinkles. Store in a tin or an airtight container for up to 2 weeks.
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