Craft Advent: Day 19: Simply Homemade Gingerbread House

I want to give a big thanks to Nicola from Simply Homemade - not only for contributing to #CraftAdvent2015 - but also for being so patient waiting for her post to go live. Domestic GODDESS that she is, she was completely organised and sent me this piece in late November! I'm so happy to finally share it. Not only does it sound delicious but I adore how her creative children turned an almost-disaster into an even more magical success.

Last year we made a Gingerbread House, well, ok, so I bought a gingerbread house kit and the children had the greatest fun putting it together.

This year, I have clearly lost my marbles. When the Caoimhe was flicking through the Easy Food Christmas Annual and spotted the DIY Gingerbread House she asked if we could make that this year instead.

Yes, says I, sure why not? Why not?! I’ll tell you why not, it involves measuring and straight lines! Anyway, I said we would so I kept the linear fears to myself and we got on with it.

Before we baked anything, we had to make the following cardboard cut-outs:


440g Self Raising Flour
125g Plain Flour
1 tbsp Ground Ginger
2 tsp Ground Cinnamon
200g Brown Sugar
185g Cold Butter, cubed
120g Golden Syrup
2 Eggs, beaten for the icing
2 Egg Whites
300g Icing Sugar, sifted


Combine flours, ginger, cinnamon, brown sugar and butter in a food processor and pulse until it resembles breadcrumbs.

Whisk the golden syrup and eggs in a small bowl. With the motor running, add this egg mixture and pulse just until it comes together as a dough.

Turn the dough out onto a lightly floured surface and knead until smooth. Cut the dough in half, wrap each half in cling film and refrigerate for at least four hours.
Roll each dough half out until it is about 1/2 cm thick. Using the cardboard cutouts as a guide, cut shapes from the dough using a sharp knife.
Place the cutouts in a single layer onto baking trays lined with parchment paper. Freeze for about 15 minutes until they’re firm.

Preheat the oven to 180C/160C fan/GM 4 and bake for 15 minutes. Use the cardboard cutouts for any additional trimming you may need to do once they have slightly cooled.
Beat the egg whites for the icing until soft peaks have formed. Gradually beat in the icing sugar until stiff.
Transfer the icing to a piping bag (or a small bag with a small corner snipped off). Use it to seal the sides of the house together carefully.
Pipe some of the icing on the outline of the roof. Place the roof pieces on top and use jars or tins of food to support the walls and roof until they set.

Once the house has completely set, use more of the icing to draw windows and doors, and of course for attaching sweets.

We had a minor issue with one side of the roof when it decided to collapse and break, however we didn’t let that deter us, instead it became a ‘doll style’ house with added gingerbread men we made from the leftover dough!
I left the children to it when it came to decorating, they did superb work didn’t they?
Will I be so agreeable to this task for future festive seasons? Of course I will, sure apparently we’ve started another new tradition!

1 comment

  1. I did the same thong a few years ago. It is a lot of work but the results are so pleasing. The bought ones are handy but making your own is great fun and you can get so creative with it.
    Well done Nicola and Caoimhe!


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