Thursday, 8 March 2012

A Gingerbread House

Without the ginger... Which seemed to go down pretty well with everyone at Christmas as not many people in the family seem to like ginger.

I was completely unsure if this would work, gluten free baking can tend towards brittle and crumbly and there was a chance it would lack the structural integrity needed to hold its own weight. But it did work. It possibly needs a little tweaking as it was slightly dry, but it was pretty.

It was adapted from a recipe on Taste that was recommended to me. How many it makes depends on how big you make them. I made three smaller ones. You will need a template for cutting your house. There are quite a few of varying complexity to be found via google. The one I chose was quite simple as I really didn't have time to waste and still didn't know if it would work. I enlarged and shrunk it before it was printed so there were a few different sizes to work with. If you do the same, don't get the pieces mixed up or your houses may not go together.

Gingerbread House
  • 4 1/2 cups (600g) plain GF flour (I used whitewings this time)
  • 7 tsp baking powder
  • 1 cup (280g) firmly packed brown sugar
  • 185g nuttelex
  • 1/2 cup (100g) golden syrup
  • 2 eggs, lightly beaten
  • Icing sugar (for dusting)
  • Allowed lollies (eg. marshmallows, pear drops, musk sticks, sprinkles)
Royal Icing
  • 2 egg whites, lightly beaten
  • 3 cups pure icing sugar
  1. Put the flour, baking powder, sugar and nuttelex into a food processor. Process until it looks like breadcrumbs.
  2.  Mix eggs and syrup together and slowly add to food processor while it is running. When it is starting to come together, remove and knead on a floured surface until smooth. Divide into portions, wrap with cling wrap and refrigerate for at least 4hrs
  3. Roll the dough between 2 sheets baking paper until 5mm thick. Remove top layer baking paper. Place your templates onto the dough and cut shapes. Place gingerbread on lined baking trays. Freeze for 15 minutes or until firm. 
  4. Heat oven to 180°C and bake for approximately 15 minutes or until cooked and firm. Cool on the tray.
  5. To make icing, beat egg whites until soft peaks form. Gradually add sifted icing sugar while still beating until it is all incorporated
  6. Build your house on a flat, solid plate. Use the icing as mortar to join the walls together. You can use food cans or other containers to prop the walls up until the icing sets. Attach the roof in the same way. (I was unsure if it would hold, so I used two dressmakers pins on the top corners to make sure).
  7. Place the rest of the icing into a zip-lock bag and snip off the tip. Make patterns and decorate your house. Use the icing to stick any lollies to the house- the kids love helping with this. (I also cut little people and a tree from left over dough. I used the icing to stick them to the plate aswell). Dust it with icing sugar.
  8. Wrap it all in cellophane so it keeps a bit better.

Please note that smarties and jellybeans are not FS. They did not contain any nasty additives and were considered a super treat by my son who was only allowed to eat a few of them.


  1. Hey, thanks for the simple gingerbread house template. I may try to use it for some houses to share with my nephew for Thanksgiving. :-) I'm using a different recipe - an old family favorite for cut out spice cookies.