celebrating 130 years 1884-2014

Chelsea Gingerbread House

By Chelsea Sugar
Chelsea Gingerbread House
10 servings
  • 23 reviews

  • Difficulty Moderate
  • Prep time 30 mins
  • Cooking time 10 mins
  • Serves

    7 cups plain flour
    1 Tbsp baking powder
    3 tsp ground ginger
    1 tsp mixed spice
    ½ tsp cardamom
    250g butter
    1 cup Chelsea Golden Syrup
    2 cups Chelsea White Sugar
    1 Tbsp lemon juice
    2 eggs, beaten

    Royal Icing
    1 egg white
    2 ½ - 3 cups Chelsea Icing Sugar
    1- 2 Tbsp lemon juice
    Mixed lollies for decoration


    Preheat oven to 170°C. Sift dry ingredients into a large bowl. In a large saucepan heat butter, golden syrup and sugar over a medium heat stirring until sugar has dissolved. Remove from the heat and cool 15 minutes then beat in lemon juice and beaten eggs. Pour sugar mixture into dry ingredients and work into soft pliable dough - (add a few tablespoons of warm water if needed).

    Divide mixture into four or five pieces and roll out each piece of dough between 2 sheets of baking paper to a thickness of 2mm, remove top layer of paper. Using the paper template cut out 2 sides, 2 ends, 2 roof panels and 1 base. Note: lay the paper template over the top layer of baking paper and cut around or transfer template to baking paper as normal paper will stick to the warm mixture.

    Bake pieces for 10-12 minutes or until golden and set. Let cool and harden.

    For icing: Beat egg white in a bowl until fluffy, add icing sugar and lemon juice whisking to a thick white paste. Transfer to a piping bag.

    To assemble: First pipe windows, doors, and roof decoration onto gingerbread pieces. Assemble the house on the base using icing to attach the sides and ends, finishing with the roof. Hold each piece for a few minutes until dry and set in place. Use the remaining icing to decorate and attach lollies to the house. Sprinkle with icing sugar snow.

    Gingerbread House template

    Tip: When cutting out the gingerbread it is easiest to remove the surrounding excess dough and leave the cut out template piece on the baking paper and cook it rather than move them onto another sheet.
    There will be plenty of mixture left over (enough for 2 dozen gingerbread men) so you can make gingerbread biscuits and extra decorations.
    If you don’t have a piping bag use a zip lock bag and snip the corner off.

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Average Rating
(23 reviews)

We used this recipe with our own house cutters. I only made 1/2 batch and still had heaps left over for gingerbread men. I doubled the ginger and mixed spice. We found it needed 15 minutes to bake through. Makes a lovely crisp biscuit that held its shape fairly well.


This was recipe was amazing. It was hard to assemble though.


Although I stuffed up a few times due to not quite reading the recipe properly and ended up throwing quite the kitchen tantrum - haha - but I overcame and honestly this recipe is DELICIOUS! The look on my kids faces at the end was totally worth it and they really enjoyed helping decorate. If I'd done it right from the start it wouldn't have been quite such a mission!

Great recipe ,the icing dries like concrete ,holds together very well ,made two of them with my kids but made them larger .

Pretty tasteless dough, and with the high temperature this turned out quite puffy so a bit floppy for a house.

Yum Great recipe but didn't know that sugar was not a wet ingredient

It tasted kind of good but it took way to long to make ah, I just ended up eating all the mixture.

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Great flavour and easy to bake, although the assembling was quite hard

Excellent recipe. The extra spices and lemon zest are something special. I've made this recipe 3 times now and it's worked every time. I do find if you rest the dough for 15 minutes or so prior to rolling it sticks to the baking paper less and less. For one house I did 1/4 of the recipe and it was enough.

Good flavour I also added in some cinnamon as well which gave it a nice taste but the assembling was very hard please make it a bit easier thanks.

Really good recipe! I halved it and it was just enough for the house. Definitely a recipe I'll be using again

My go to gingerbread house recipe has disappeared from the internet so thought I'd give this a go. Disappointed. This recipe was very crumbly.

Really nice heaps and of excess dough left over to make extra decorations

It was really good and I really enjoyed making it. I thought that it was a fun and challenging task - very tasty as well!

A good dough that stayed mouldable, never crumbly, throughout the three hours of rolling and cutting and rolling and cutting it took to use it all up. Gets firmer as it cools, so got harder and harder to roll.

I think next time I'll do half quantity.

You can also probably leave the oven off until you're actually mixing the dry and wet ingredients together.

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The best gingerbread house mixture I have ever used - and I mix one every year! Beautiful to work with!

This was very lovely i loved it!

Great recipe, although you definitely need more ginger! I made double the mixture and made 1 full sized, 6 half sized, and a couple of dozen biscuits!!
The mixture was great, really held its shape when cooking and had a great texture.

Great recipe. Easy to follow, tasty and doesn't break when you dunk n soak the men in milk.

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Awesome Gingerbread. House is a good size and so much fun to put together. I used a packet of Royal icing Powder to stick together as sets fast and firm .

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Super easy! Kitchen looks a little like a crazed construction zone afterwards!

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A great recipe. Very nice tasting and good consistency gingerbread. Popular with the kids on Christmas day!

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