Mini Gingerbread House
Mini gingerbread houses! Oh what fun it is to bling out our house, hey! Instead of making one big gingerbread house to adorn our Christmas table we decided this year to make lotsa mini gingerbread houses so that we could spread the love by gifting them to friends and family.
- Prep time
- 30 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup butter, 113g
- 1/2 cup sugar, 100g
- 1 egg
- 1/4 cup maple syrup or golden syrup, 80g
- 2 1/4 cup all purpose flour, 281g
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- decorative sprinkles and sparkling sugar crystals
Instructions
- 1
Make the Dough: Beat butter until fluffy, then add sugar and beat in til smooth. Add egg and beat in. Add maple syrup and mix in until combined.
- 2
Sift flour with ginger, cinnamon, baking soda, salt, cardamom. Now add the 1/4 of the dry ingredients into butter mixture and mix until combined. Repeat until all the dry ingredients are just incorporated and a dough is formed.
- 3
Wrap dough in plastic wrap and refrigerate for 5 hours or until hard enough to roll out.
- 4
Prepare template: Download our mini gingerbread house template here. Print out on a sheet of paper, glue to some cardboard. When dry cut out the house template pieces.
- 5
Preheat oven to 350ºF (175ºC).
- 6
Cut out the cookies: Lightly flour working surface and roll out a piece of gingerbread dough to 1/4 inch thickness.
- 7
Place template cutouts on top of the dough, leaving some space between shapes. Use a sharp knife to cut dough along template edges.
- 8
Remove excess dough. Very carefully lift the cookies and place onto parchment paper lined cookie sheet. Gather dough and reroll out and repeat previous steps for the other four mini houses.
- 9
Bake the cookies: Bake for 10-13 mins at 350ºF (175ºC) or until the gingerbread is just darkened at the edges. Start checking at 10 mins as ovens run at different temperatures. Remove and let cool completely before decorating and building the gingerbread house.
- 10
Make the royal icing (recipe below) in the meanwhile.
- 11
Build the Mini Gingerbread House: Place the cookies on flat surface. Pipe royal icing decorations on side, front and back walls and roof. If adding bling add immediately after piping royal icing so that it may stick. When happy with the decorations let dry completely.
- 12
Place two walls together and use icing to glue together. Support walls while the icing is drying. Use a fan to speed up drying time. Repeat for all walls until all four houses (w/o roofs) are formed. Let dry completely.
- 13
When the wall glue is dried it's time to glue on the roofs, again using royal icing. Hold the pieces in place as needed to allow icing to dry enough to hold together.
- 14
To add icicles pipe a thickish line of icing (snow) along one edge of the roof. Pipe out a tiny bit of icing, stick that tiny bit of icing to the underside of the 'snow' and pull straight down. Ta-da, an icicle! Repeat for all roof edges. Enjoy and Merry Xmas from The Hong Kong Cookery!