Festive Mini Gingerbread Houses
Gather the family for a delightful holiday experience with these Festive Mini Gingerbread Houses. Perfect for creating cherished memories, this recipe makes two small gingerbread houses that are each a canvas for creativity. Little Miss and I have spent countless joyful hours decorating these houses together, watching her imaginative designs come to life. This fun project not only unleashes our inner artists but also provides a charming centerpiece for our Christmas table. Over the years, these mini houses have made thoughtful gifts, and I even entered one of Little Miss's masterpieces in the Zaar 2006 Gingerbread House and Cookie Contest! Adapted from '100 Favourite Cakes and Biscuits' by Alison Holst, this recipe is sure to become a beloved holiday tradition in your home.
2
Servings
400
Calories
10
Ingredients
Ingredients
Butter
50 g (Cubed)
Brown Sugar
100 g (Packed)
Golden Syrup
1/4 cup (N/A)
Treacle
1/4 cup plus 1 tablespoon (N/A)
Egg Yolks
2 large (N/A)
Plain Flour
1 1/2 cups (Plus more to hold shape)
Ground Ginger
1 tablespoon (N/A)
Baking Soda
1/2 teaspoon (N/A)
Egg Whites
2 (N/A)
Icing Sugar
1 cup, sifted (Plus more to hold shape)
Instructions
1
Preheat the oven to 180°C (170°C for fan bake), positioning the rack just below the middle. Line a baking tray with baking paper or a Teflon liner.
2
Prepare cardboard templates for your gingerbread house: Cut an 8 x 10 cm rectangle (roof), two pieces of 6 x 8 cm rectangle (side walls), and create a peaked end-wall shape measuring 10 x 6 cm by marking and cutting as described.
3
In a saucepan, warm the cubed butter, packed brown sugar, golden syrup, and both measures of treacle over low heat. Stir gently until the mixture is smooth. Remove from the heat and mix in the egg yolks.
4
In a separate bowl, sift together the plain flour, ground ginger, and baking soda. Gradually add the dry mixture to the wet mixture, kneading until a smooth dough forms. Adjust with a little water or extra flour if needed. Divide the dough into four even pieces, wrapping each until ready to use.
5
To make one house, roll out one piece of dough to about 3 mm thick on a floured surface. Use the cardboard templates to cut out the shapes, re-rolling scraps as necessary. Place the shapes on the prepared baking tray.
6
Bake the gingerbread shapes for approximately 7 minutes or until they are golden brown. Avoid undercooking. Once baked, carefully transfer them to a cooling rack to cool completely before assembly.
7
To prepare the Royal Icing for decoration, whisk the egg whites until foamy. Gradually beat in the sifted icing sugar, one cup at a time, until the icing is thick enough to hold its shape when piped. This icing will harden, making it suitable for constructing the houses.
8
Using the icing, pipe decorative elements onto the cooled gingerbread pieces, such as shingles for the roof, doors, and windows. Feel free to leave it plain or embellish it with colorful sweets and candies.
9
Assemble the gingerbread houses by 'gluing' the walls together on a cardboard base using the icing. Once the walls are stable, affix the roof pieces with more icing and allow to set completely.
10
Once the houses are assembled and decorated, enjoy displaying your festive creations, or share them as delightful gifts!
Nutrition Information
15g
Fat
60g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe name?
The recipe is for Festive Mini Gingerbread Houses.
How many houses does this recipe produce?
This recipe makes two small gingerbread houses.
What is the oven temperature for standard baking?
Preheat the oven to 180°C.
What is the oven temperature for fan baking?
Set the fan bake oven to 170°C.
Where should the oven rack be positioned?
The oven rack should be positioned just below the middle.
What are the dimensions for the gingerbread house roof?
The roof template should be an 8 x 10 cm rectangle.
What are the dimensions for the side walls?
The side walls should be 6 x 8 cm rectangles.
What are the dimensions for the peaked end-walls?
The peaked end-wall shape should measure 10 x 6 cm.
Which ingredients are warmed in a saucepan?
Warm the cubed butter, packed brown sugar, golden syrup, and treacle.
When should I add the egg yolks?
Mix in the egg yolks after removing the warmed butter and syrup mixture from the heat.
What dry ingredients need to be sifted together?
Sift together the plain flour, ground ginger, and baking soda.
Into how many pieces should the dough be divided?
Divide the dough into four even pieces.
How thick should the gingerbread dough be rolled?
Roll the dough to approximately 3 mm thick.
How long should the gingerbread shapes bake?
Bake the shapes for approximately 7 minutes.
What color should the gingerbread be when finished?
The gingerbread should be golden brown.
How do I prepare the Royal Icing?
Whisk egg whites until foamy and gradually beat in sifted icing sugar until thick.
Why is Royal Icing used for these houses?
Royal icing hardens when set, making it suitable for constructing and stabilizing the houses.
When should I pipe decorative elements onto the gingerbread?
Pipe decorations onto the pieces once they have cooled completely.
How do you assemble the gingerbread houses?
Use the icing to 'glue' the walls together on a cardboard base, then affix the roof.
What can be used for additional decoration?
You can use colorful sweets and candies to embellish the houses.
Is this recipe a good family activity?
Yes, it is described as a delightful holiday experience for the whole family.
Who is the original author of the adapted recipe?
The recipe was adapted from '100 Favourite Cakes and Biscuits' by Alison Holst.
What is the calorie count per serving?
There are 400 calories per serving.
How much fat is in one serving?
One serving contains 15g of fat.
What is the protein content per serving?
The protein content is 5g per serving.
How many carbohydrates are in a serving?
There are 60g of carbohydrates per serving.
How much ginger is used in the recipe?
The recipe uses 1 tablespoon of ground ginger.
What type of syrup is required?
The recipe requires both golden syrup and treacle.
How much icing sugar is used for the icing?
The recipe calls for 1 cup of sifted icing sugar, plus more if needed to hold its shape.
What should I do if the dough is too sticky?
You can adjust the dough with a little extra flour if needed to reach a smooth consistency.