Mary Berry Gingerbread House Recipe

This crisp, sturdy Mary Berry Gingerbread House is made with golden syrup, ground ginger, and royal icing, and ready in 2 hours. The firm spiced biscuit walls set perfectly together under a thick blanket of snowy sweet icing. I love building this festive centrepiece during the holiday season.

Why This Classic Works

Many gingerbread recipes result in biscuits that are either too soft to stand or too hard to eat. This version strikes the right balance by using melted butter and sugar to create a sturdy but tender bake.

I used to struggle with walls collapsing before the icing dried. The trick I learned here is making a thick royal icing and letting the base set completely before adding the roof.

Mary Berry Gingerbread House Ingredients

• 125g unsalted butter
• 100g dark muscovado sugar
• 3 tbsp golden syrup
• 300g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 2 large egg whites
• 450g icing sugar
• Assorted sweets for decoration

How To Make Mary Berry Gingerbread House

1. Melt the wet ingredients: Melt the butter, sugar, and golden syrup in a pan over low heat until smooth.
2. Mix the dough: Sift the flour, bicarbonate of soda, and ginger into a bowl, then stir in the melted mixture until a dough forms.
3. Cut the shapes: Roll the dough on baking paper and cut out two side walls, two front and back walls, and two roof panels.
4. Bake the gingerbread: Bake at 180C (160C fan) for 12 to 15 minutes until firm at the edges, then leave to cool flat.
5. Prepare the icing: Whisk the egg whites until frothy, then gradually beat in the icing sugar until stiff peaks form.
6. Assemble the house: Pipe icing along the edges of the walls to stick them together, supporting them with tins until set.
7. Add the roof and decorate: Fix the roof panels with icing, then use remaining icing to attach your sweets.

Recipe Tips

• Chill the dough: If the dough is too soft to cut neatly, pop it in the fridge for 15 minutes.
• Cut while warm: Trim the baked pieces against your templates as soon as they come out of the oven for straight edges.
• Make stiff icing: Your royal icing needs to be thick like toothpaste so the walls do not slide apart.

What To Serve With Gingerbread House

Serve this festive bake alongside a pot of hot tea or homemade mulled wine. It also pairs beautifully with a rich hot chocolate topped with marshmallows.

How To Store

Store the undecorated baked pieces in an airtight container for up to a week. Once assembled, keep the house on display in a cool, dry room for up to two weeks.

FAQs

• Can I make the dough ahead of time? Yes, you can wrap the raw dough in cling film and keep it in the fridge for up to three days.
• Why did my gingerbread spread in the oven? The dough may have been too warm before baking, or the butter was overly hot when mixed.
• How do I stop the roof from sliding off? Support the roof pieces with small glasses or food tins while the royal icing dries completely.
• Can I use store-bought icing? You can, but homemade royal icing is highly recommended because it sets much harder than standard icing.

Nutrition

• Calories: 450 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrate: 78g
• Protein: 4g

Try More Recipes:

• Mary Berry Gingerbread Cake Recipe
• Mary Berry Bread Pudding Recipe
• Mary Berry Gingerbread Recipe