Rating
TweetSaveShare
Yields1 Serving

Ingredients

Gingerbread Cookies
 3 cups Flour
 2 ml Salt
 15 ml Ground Ginger
 10 ml Cinnamon
 2 ml Cloves
 2 ml Pimento Allspice
 180 ml Dark Brown Sugar
 85 g Butter
 1 Egg
 125 ml Golden Syrup
 10 ml Vanilla Extract
Royal Icing
 1 Egg White
 400 ml Sifted Icing Sugar

Directions

Gingerbread Cookies
1

Preheat oven to 180°C and grease two cookie sheets.

2

Cream butter and sugar until well combined.

3

Add egg and beat well.

4

Add dry ingredients, vanilla and golden syrup and mix until all ingredients come together to form a dough. It will be a bit crumbly, this is fine.

5

Roll out dough between two sheets of baking paper to ½ cm thick.

6

Cut out cookies. Place on prepared baking sheet.

7

Use a straw to cut circles from the top of each cookie. (this is where the ribbon will go)

8

Bake for 10 Minutes.

9

Remove from oven and cool on a wire rack.

10

Uncooked cookie dough will keep in the freezer or fridge until you need to use it again. Bring it up to room temperature before rolling it out.

Royal Icing
11

Beat egg white and half the icing sugar until well combined, add enough remaining icing sugar until the royal icing is thick enough to pipe without running all over the place.

To Assemble
12

Preheat the oven to 180ºC and grease three baking trays.

13

Roll out the dough between two pieces of baking paper and roll out to 3mm thick.

14

Using a template I downloaded in the link below, I cut out the houses:
https://www.deliciousmagazine.co.uk/gingerbread-house-templates/

15

I made half of the houses into birdhouses, so I cut out a hole for each house and rolled a perch for each one too. I cut a large circle for the base of the house.

16

Bake the cookies until golden around the edges, about 10 to 12 Minutes.

17

Allow to cool and assemble by sticking them together with royal icing.

18

Fill a piping bag royal icing, you can cut a tiny hole at the end of the bag and you will not need to use a fancy icing nozzle.

19

Use a ruler and a craft knife to mark on the biscuit before you pipe, to give you a guideline while you are piping.

20

Fill with sweets and dust with icing sugar.

Ingredients

Gingerbread Cookies
 3 cups Flour
 2 ml Salt
 15 ml Ground Ginger
 10 ml Cinnamon
 2 ml Cloves
 2 ml Pimento Allspice
 180 ml Dark Brown Sugar
 85 g Butter
 1 Egg
 125 ml Golden Syrup
 10 ml Vanilla Extract
Royal Icing
 1 Egg White
 400 ml Sifted Icing Sugar

Directions

Gingerbread Cookies
1

Preheat oven to 180°C and grease two cookie sheets.

2

Cream butter and sugar until well combined.

3

Add egg and beat well.

4

Add dry ingredients, vanilla and golden syrup and mix until all ingredients come together to form a dough. It will be a bit crumbly, this is fine.

5

Roll out dough between two sheets of baking paper to ½ cm thick.

6

Cut out cookies. Place on prepared baking sheet.

7

Use a straw to cut circles from the top of each cookie. (this is where the ribbon will go)

8

Bake for 10 Minutes.

9

Remove from oven and cool on a wire rack.

10

Uncooked cookie dough will keep in the freezer or fridge until you need to use it again. Bring it up to room temperature before rolling it out.

Royal Icing
11

Beat egg white and half the icing sugar until well combined, add enough remaining icing sugar until the royal icing is thick enough to pipe without running all over the place.

To Assemble
12

Preheat the oven to 180ºC and grease three baking trays.

13

Roll out the dough between two pieces of baking paper and roll out to 3mm thick.

14

Using a template I downloaded in the link below, I cut out the houses:
https://www.deliciousmagazine.co.uk/gingerbread-house-templates/

15

I made half of the houses into birdhouses, so I cut out a hole for each house and rolled a perch for each one too. I cut a large circle for the base of the house.

16

Bake the cookies until golden around the edges, about 10 to 12 Minutes.

17

Allow to cool and assemble by sticking them together with royal icing.

18

Fill a piping bag royal icing, you can cut a tiny hole at the end of the bag and you will not need to use a fancy icing nozzle.

19

Use a ruler and a craft knife to mark on the biscuit before you pipe, to give you a guideline while you are piping.

20

Fill with sweets and dust with icing sugar.

Mini Gingerbread Houses

Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment