Celebrating 21 years of
culinary excellence

  • 12 November, 2018

Ginger Bread House

YIELD:  1 standard house
BAKING TIME: 20 – 25 minutes


  • 250g Unsalted butter
  • 200g Dark treacle sugar
  • 120g Golden syrup
  • 600g Cake flour, sifted
  • 12g Bicarbonate of soda
  • 30g Ground ginger

Royal icing:

  • 1kg icing sugar, sifted
  • 30g Egg whites, room temperature
  • 2 ml lemon juice


  1. Pre-heat oven to 200°C.
  2. Melt the butter, sugar and syrup in a saucepan over a low heat.
  3. Sift the flour, bicarbonate of soda and ginger together and add into a kitchen aid bowl with a paddle attachment.
  4. Slowly add in the butter mixture to make a stiff dough. Continue to mix until all the melted butter and syrup is incorporated. Do not overmix the dough.
  5. If the dough does not come together add a little hot water until it forms a soft dough.
  6. Roll the dough out between two sheets of silicone paper to a thickness of about 5mm.
  7. Cut out the ginger bread house pieces and bake until golden brown.
  8. After a few minutes transfer the ginger bread pieces to a cooling rack and allow to cool completely before starting to assemble your house.


  1. Add the egg whites into a bowl and gradually add in the icing sugar 1 cup at a time until a stiff shiny white icing is achieved, stir vigorously with a wooden spoon to combine.
  2. Add in the lemon juice and mix well.
  3. Once made contact cover the surface of the icing and use as desired. The icing can also be colored with gel or powder good colours if desired.


  1. Prepare all the items needed to start building the house.
  2. Use 2 rectangles for the walls, 2 squares for the front of the house and two longer rectangles for the roof.
  3. Precut spaces for the door and the windows should you desire. Other cut out pieces can be baked and stuck onto the house for decoration.
  4. Spread a little of the thicker royal icing on the edge of one of the gingerbread house rectangles. Firmly stick the piece down onto a cake board and allow it to set for a few minutes.
  5. Start by adding the walls to the house one by one, applying a bit of pressure as you join the pieces to form the outside walls. Place some Royal icing in a piping bag and use it to secure the house from the inside using the icing as “cement” to make a secure join.
  6. Continue to stick on any other pieces to the house or decorate and allow to dry well before assembling the roof.
  7. Set the roof by joining the two long rectangles along the top to form a triangle.  Place two rolling pins on either side of the roof and pipe some more royal icing to secure and set the roof well.
  8. Place any edible decorations to the roof at this stage and allow to set for 2-3 hours until the roof is completely dry.
  9. Alongside the top of the walls use some royal icing and secure the roof in place. Take care not to press too hard on the house at this stage as it will be fragile.
  10. Finish the cake board with any remaining royal icing and add any other pieces for decoration.
  11. Edible glitter and candies can be used to finish the gingerbread house.


For a stiffer consistency of Royal icing keep adding the icing sugar little by little until the desired consistency is achieved. This is used to assemble the various pieces together of the house. Add a touch of extra egg white if needed to thin out the consistency of the Royal icing for decorative flooding.



Group Executive Chef @ Prue Leith

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