About this recipe:A foolproof recipe for the ginger biscuits and icing needed to make a gingerbread house. Make this a Christmas tradition with the kids and enjoy the fruits of your labour throughout the festive season! For further tips and templates, use our guide: Building a gingerbread house.
Makes: 1 gingerbread house
650g plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
225g butter, cut into small cubes
200g caster sugar
1 teaspoon ground ginger
200g icing sugar
2 or 3 tablespoons hot water
1 tablespoon lemon juice
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Method Prep:3hr › Cook:15min › Extra time:5hr › Ready in:8hr15min
Preheat oven to 180 C / Gas 4. Prepare several baking trays by lining with baking parchment.
In a small bowl sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger; set aside.
In another large bowl cream butter with sugar; add honey and mix until smooth, then add sifted flour mixture and knead quickly until you have a ball of dough. Wrap in cling film and chill in the fridge for about 1 hour, or up to overnight.
Roll out dough to a thickness of 3-5mm. Cut out house parts according to template.
Bake on prepared baking trays for about 15 minutes. Take biscuits out of oven and let cool completely on a wire rack.
Meanwhile, prepare icing by combining icing sugar, water and lemon juice in a small bowl. Construct the walls and roof of the house by following the instructions in our article on building a gingerbread house (if the glaze is too runny add icing sugar, if too thick add a little water).
Let house set and harden for at least 4 to 5 hours (but ideally overnight), then decorate with sweets, chocolate, icing sugar or marzipan.