Gingerbread for gingerbread houses

    25 min

    This is a good basic recipe for gingerbread, that is baked in a Swiss roll tin, and perfect for creating a nice roof and thick walls for a Christmas gingerbread house!


    Dorset, England, UK
    1 person made this

    Makes: 1 tray

    • 225g plain flour
    • 3 teaspoons ground ginger
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 6 tablespoons golden syrup
    • 1 tablespoon black treacle
    • 75g butter or cooking margarine
    • 100g soft brown sugar
    • 1 egg, beaten
    • 5 tablespoons milk

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 160 C / Gas 3. Grease and line a Swiss roll tin with baking paper.
    2. Warm syrup, treacle, butter and sugar in a pan over very low heat.
    3. Sift plain flour, ginger, baking powder, bicarbonate of soda and salt into a large bowl. Make a well in dry ingredients and pour in syrup mixture; stir in egg and milk until well combined, adding more milk if necessary to form a dough.
    4. Transfer dough into prepared tin, pressing it down into a flat, smooth rectangle. Bake for 15 to 20 minutes in preheated oven or until gingerbread has hardened on top.
    5. Use a template to cut out roof and walls as required, then allow pieces to cool completely on tray. Enjoy the scraps!

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