Over the holidays, my sister and I made our first ever gingerbread house, from scratch. Based on the BBC Good Food recipe and using the Lakeland Gingerbread House & People Cookie Cutter Set, I was very pleased with how it turned out.
We followed the recipe for the gingerbread dough (below) exactly, and then rolled it out to the thickness of two £1 coins and cut out the house pieces – two sides, two ends, and the two roof slopes. The leftover dough was cut into gingerbread people and trees. We baked the pieces for around 15 minutes. (Be warned – the cookie shapes will spread slightly, so give them lots of room.) Once they had cooled, we stuck the house together with royal icing – 1 egg white and 250g of icing sugar – and left it to dry overnight. Then we decorated it with sweets, more royal icing and decorating icing.
- 250g unsalted butter
- 200g dark muscovado sugar
- 7 tbsp golden syrup
- 600g plain flour
- 2 tsp bicarbonate of soda
- 4 tsp ground ginger
Heat oven to 200C/fan 180C/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.