© 2016 Cherry Menlove / Smooth Red Productions Ltd. All Rights Reserved.


How to make a Gingerbread House

I have used this gingerbread house recipe for the last nine years and have found it to be the best one. I hope you enjoy the fun to be had. I’d love to see your houses/villages so do post your pictures on my Facebook fan page if you have a go. Links at the bottom of the post.

I used a food mixer with the paddle attachment to make the dough for my gingerbread house. It can be mixed by hand but you will need to put a bit of elbow grease into it as the gingerbread dough does become quite hard to mix because of its thick consistency!

Start by creaming together the sugar and margarine

Then mix in the black treacle and set to one side.

In a separate and large mixing bowl blend together the flour, baking soda, salt, cloves, cinnamon and ginger

Measure out the 250ml of water and bit by bit, add the flour mixture to the creamed mixture along with the water

Tip: It is advisable to add the water gradually at this stage as you may/may not require the full amount for your gingerbread dough

The dough mixture should end up being of a of bread dough consistency; thick, strong and slightly stretchy, but not too sticky. You should be able to remove it from the mixing bowl without leaving any behind.

On a well floured surface use a rolling pin to start rolling the gingerbread dough out ready for the template to be cut in to it

Tip: I found that a thickness of around 3-4mm worked well for the thickness of the gingerbread walls and roof but you could make yours thicker if you prefer.

When you are happy with the thickness of the dough you are ready to cut out your gingerbread house template

Tip: I made a cardboard template for both my houses & the church; each house consisted of four walls, two roof pieces (front and back) and two additional triangular, side roof pieces. For the main part of the Church I cut out three wall pieces, two large roof pieces and one small, and for the steeple side of the church I cut out four taller pieces of wall and four pieces of triangular shaped roof.  You may have a steadier hand than me and not require a template at all!

Place your gingerbread village pieces onto a greaseproof or lined baking tray(s) and bake in the oven for around 10-12 mins

When you remove your gingerbread pieces from the oven do not worry if they feel a little soft and spongy to the touch, they will stiffen up, I promise.

Allow the gingerbread pieces to cool down completely before you start on the next step….

To make the mortar you will need:

  • 500g icing sugar
  • 1tsp cream of tartar
  • 3 medium sized free range egg whites

Mix the above ingredients together in a food mixer using the whisk attachment and beat together until it forms stiff peeks.I used a piping bag with a small nozzle attachment to pipe my mortar onto the gingerbread pieces.

Using sweets and candy for the coloured bits and ready to roll Regal Ice for shapes that went on to make window frames, some of the doors and, randomly, heart-shaped front lawns on one of the houses.

What you will need:

To make the gingerbread –

  • 300g packed brown sugar
  • 200g softened margarine
  • 250 black treacle (molasses will work but NOT black-strap)
  • 1100g (1k & 100g) plain (all purpose) flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 250ml water

Pre-heat your oven to 220c / 425f

As you can see the construction of the Gingerbread houses are fairly simple. You need a steady hand, lots of mortar and patience but it all holds fairly well. I left mine to dry overnight but you don’t have to do that. I did it because I ran out of time but if you construct the houses in the morning they should be ready to decorate in the afternoon.