3 1/2 cups Edmonds Standard Grade Flour (525g)
1/2 Tbsp Edmonds Baking Powder
2 tsp ground ginger
1 tsp mixed spice
1/4 tsp ground cardamom
125g Tararua Butter
1 cup Chelsea White Sugar (225g)
1/2 cup Chelsea Golden Syrup (180g)
1/2 Tbsp lemon juice
1 egg, whisked with a fork

TO DECORATE
1 egg white
2 1/2 - 3 cups Chelsea Icing Sugar or Chelsea Pure Decorating Icing Sugar (375g - 450g)
1- 2 Tbsp lemon juice
White icing colour (optional)
Mixed lollies or sprinkles, for decoration

Print out the Gingerbread House Template and cut out. It is best to transfer the template to baking paper as normal paper can stick to the dough.

Preheat oven to 170°C bake.

Sift Edmonds Standard Grade Flour, Edmonds Baking Powder, ginger, mixed spice and cardamom into a large bowl.

In a large saucepan, stir Tararua Butter, Chelsea White Sugar and Chelsea Golden Syrup over a medium heat until sugar has dissolved. Remove from heat and leave to cool for 15 minutes.

Mix in lemon juice and egg. Pour liquid mixture into dry ingredients and work into a 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 2-3mm. Remove the top layer of paper. Using the template provided, cut out 2 sides, 2 ends, 1 chimney side, 2 roof panels and 1 base. For the ends, you will need to separate the chimney and the door. You can either do this after cutting out the whole end piece, or cut these out of the template and trace out separate pieces. 

When cutting out the gingerbread, the dough will retain its shape better if you remove the surrounding excess dough and leave the cut out template piece on the baking paper, then transfer directly to a baking tray.

Bake pieces for 10-12 minutes, or until golden and set. Allow to cool and harden.

Use any extra dough to cut out gingerbread men or other fun Christmas shapes.

DECORATE
Make icing by whisking egg white in a bowl with a fork until frothy. Add Chelsea Icing Sugar and lemon juice and mix to a thick white paste, adjusting quantities of icing sugar and lemon juice as required. For a bright white icing, add a little white icing colour. Transfer to a large piping bag fitted with a small round piping tip.

Use the icing to pipe decorations on the sides, doors and chimney (we find it easier to decorate the roof after assembling). Add any sprinkles as you go (save heavier lollies to attach later).

Assemble the house on the base using icing to attach the sides and ends. Hold each piece for a few minutes until dry and set in place.

For extra structural support, pipe a thick layer of icing along the inside of each roof piece, where the roof will rest on the sides of the house. These act as ledges, to help hold the roof up. Allow the 'ledges' to dry completely, then attach the roof with extra icing.

Decorate the roof, then use icing to glue the chimney pieces on. Now that the house is nice and stable, attach any heavier lollies. Cover any joins in the house with icing, to look like snow. Dust with Chelsea Icing Sugar and marvel at your beautiful creation!

CLICK BELOW FOR PRINTABLE TEMPLATE:
Gingerbread House Template


(Recipe updated and improved December 2021)

If you prefer not to use raw egg whites in the icing, swap for 2 Tbsp pasteurised egg whites (available at most large supermarkets).

White icing colour is available at most craft stores or cake supply shops.