Gingerbread House

Delicious Gingerbread dough that you can store in the fridge until you’re ready to use 😋✨

This brilliant recipe was shared with me by baking hero sugarplumbakeskingston a few years ago and it’s now the only gingerbread we make.

Not only is it delicious, but the play-dough-like dough is very forgiving for little fingers and the dough can be stored in the fridge for up to two weeks, so it’s ready to go when you need it! So handy during the Christmas rush.

You can roll it out nice and thin, so that when baked it has a lovely crunch to it and snaps beautifully in your fingers (my favourite). Or you can roll it out a little thicker so that the biscuits have a chewy texture to them when baked. I use this same recipe to make gingerbread houses too and it holds perfectly.

You can see us making the dough and some pretty chunky ginger biscuits here.

Watch me make the tiny gingerbread houses here.

Vaani has the full recipe on her blog here.

I N G R E D I E N T S

150g butter

150g light muscovado sugar

50ml golden syrup

450g white plain flour

2 teaspoon ground ginger

2 teaspoon ground cinnamon

1 teaspoon ground cardamon 

1  1/2 teaspoon bicarbonate of soda

100ml water

Zest from 2 unwaxed oranges

Pinch of salt

M E T H O D

Beat together the butter, sugar and golden syrup until the mixture is light and fluffy.

In a separate bowl, sift the flour, ginger, cinnamon, cardamom, bicarbonate of soda and orange zest. Add a good pinch of salt.

Gradually combine the dry and wet mixtures, adding more water if the dough is dry.

Tip out the dough onto a lightly floured worktop and gently knead until you have a supple dough. Wrap and place in the fridge to chill for 30 mins, or for up to two weeks (just remember to leave it out of the fridge for around an hour before you want to use it)

Line a baking sheet with baking paper and preheat the oven to 180degC. Now roll out the dough to a 2mm thickness (maximum), I find it’s best to roll directly onto parchment paper and then cut around my template with a very sharp knife. I used a straw to make the window.

Baking time takes around 6-12 minutes but can vary from oven to oven.

I use this icing and this nozzle to decorate.

Delicious 😍✨