Chinese
Mini Gingerbread House

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

Mini gingerbread houses! Oh, what fun it is to decorate our house, hey! Instead of making one large gingerbread house to adorn our Christmas table, this year we decided to make lots of mini gingerbread houses so we could spread the love by giving them to friends and family.

These mini gingerbread houses are really cute, if I do say so myself, and are just the perfect little gift. My little girl and I had so much fun decorating these little houses and are totally excited for gift opening day!

Here is the template for our mini gingerbread house that I made. You can download our template Here. You will have to print it on a sheet of paper, glue it onto a card and then cut it out. I was too impatient to wait for it to dry properly and so, as you can see, some of the edges got wrinkled…oops…my bad.

You've also probably realized that the two “house side” models and the two “roof side” models are actually the same size. You can simply create one of these templates and then remember to cut out two for each house you want to make. I drew it like this to help me keep track.

There is also a chimney in the model, because chimneys are rocky, but unfortunately I forgot to add them to the houses before decorating the roof. So no fireplaces for us ;( But I encourage you to get it, it looks great and you can add some cotton stuffing as smoke. Sounds brilliant!

Once you have cut out the shapes of the gingerbread houses, roll them out onto the rolled out gingerbread dough. Use a sharp knife to cut out cookie shapes according to the template.

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

Carefully lift the cookie cutouts and place them on the baking sheet. This part requires some attention as pulling or pushing too much can distort the shapes. If the cookies become warped or the edges need smoothing, simply use the flat edge of your knife or a small spatula to push them back into shape. If it gets too messy, reroll the dough and do it again.

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

This gingerbread cookie dough bakes quickly, doesn't spread too much, and smells and tastes heavenly with spices.

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

Let's move on to the fun part, the decoration! Here we use royal icing made with egg whites and sugar to decorate homemade biscuits, look at our windows! This icing is a thing of beauty, capable of making all the decorative lines your heart desires and drying to a hard consistency that will hold your house securely together.

Check out our simple royal icing recipe below and our method for pasteurizing egg whites before using them for icing.

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

Here we are decorating the front and back house cookies. Royal icing for outlining and adding swirls, etc. Various sprinkles and crystallized sugars used to add bling. Attach them with a little icing. So funny!

The icing takes time to dry. Don't touch it before it's dry, though, you'll just dent the damn thing. Once it dries, however, it's stable as a rock!

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

Here is the most complicated decoration for the roof cookie. Scallops enriched with sparkling crystalline sugars. Shine, shine! While decorating, remember that the royal icing will begin to dry once applied. So whatever you want to stick to the icing needs to be sprinkled or applied quickly.

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

Once the decorations are completely dry it's time to glue the house together. Use royal icing to glue the cookies together. Use a salt shaker or two or something similar to help the sides of the house stay upright while the “glue” dries. Now it's time to wait some more. Using a fan can help speed up the drying process.

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋

When the glue that holds the house together is dry, it's time to add it to the roof. Reapply the royal icing “glue” and add the cookie sheets to the roof, one at a time. Hold the roof sheet in place until it is dry enough that it won't slide off. Then repeat for the other side.

The last decorative part is the one I love: adding the popsicles! It's so fun to make and looks so awesome. To make the icicles pipe a thick line of icing along one edge of the roof. Then, pointing the tip of the piping bag straight up, push some of the frosting out of the piping bag and stick that little bit of frosting on the bottom side of the frosting line. It will remain united. Pull the piping bag downwards and you will see the popsicle appear as if by magic. Nice, huh?

Once it is completely dry, your gingerbread house will be ready to decorate your Christmas table or package it in a pretty box as a gift. Aren't these mini gingerbread houses just the cutest things you've ever seen? We loved them so much! Small, magical and perfect. Ok folks, HK Cookery out… Merry Christmas everyone and good night everyone!

Mini gingerbread house,gingerbread house,自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋
Mini gingerbread house recipe
(4 houses, adapted from Here) Preparation time: Cooking time:

Ingredients:

Directions:

Make the gingerbread dough:

Prepare the dough: Beat the butter until fluffy, then add the sugar and beat until smooth. Add the egg and beat. Add the maple syrup and mix until smooth.

Sift the flour with the ginger, cinnamon, bicarbonate of soda, salt and cardamom. Now add 1/4 of the dry ingredients to the butter mixture and mix until smooth. Repeat until all the dry ingredients have been incorporated and a dough has formed.

Wrap the dough in cling film and refrigerate for 5 hours or until firm enough to roll out.

Prepare the model: Download our mini gingerbread house template Here. Print on a sheet of paper, glue it onto a card. Once dry, cut out the house template pieces.

Preheat the oven to 175°C (350°F).

Cut out the biscuits: Lightly flour your work surface and roll out a piece of gingerbread dough to 1/4″ thickness.

Place the shape cutouts on top of the dough, leaving a little space between the shapes. Use a sharp knife to cut the dough along the edges of the shape.

Remove excess dough. Very carefully lift the biscuits and place them on a baking tray lined with baking paper. Gather the dough, roll it out again and repeat the previous steps for the other four mini houses.

Bake cookies: Bake for 10-13 minutes at 175°C or until the gingerbread is just darkened at the edges. Start checking after 10 minutes as ovens operate at different temperatures. Remove from the oven and let cool completely before decorating and building the gingerbread house.

Prepare the royal icing (recipe below) in the meantime.

Build the mini gingerbread house:

Place the cookies on a flat surface. Royal icing decorations on the side, front and rear walls and on the roof. If adding decorations, add the royal icing immediately after pouring so it can stick. When you are happy with the decorations let them dry completely.

Join two walls and use icing to glue them together. Support the walls while the icing dries. Use a fan to speed up drying times. Repeat for all walls until all four houses (no roofs) are formed. Let dry completely.

When the wall glue has dried it is time to glue the roofs, always using royal icing. Hold the pieces in place as needed to allow the icing to dry enough to hold it together.

To add icicles, draw a thick line of icing (snow) along one edge of the roof. He takes out a little piece of icing, sticks that little piece of icing to the underside of the “snow” and pulls down. Ta-da, a popsicle! Repeat for all roof edges.

Enjoy your mini gingerbread house! Lots of Christmas love from all of us at The Hong Kong Cookery!!

Royal Icing Recipe
Preparation time: 7 minutes Cooking time: 5 minutes

Ingredients:

  • 2 eggs
  • 3/4 teaspoons vanilla extract
  • 2 3/4 cups powdered sugar

Directions:

Pasteurize the eggs – Add the eggs at room temperature to a saucepan with water until they are covered. Cook over medium heat until the temperature reaches 65°C. Remove from heat, cover and let rest for 3 minutes. Remove and rinse under cold water until cool.

Separate the egg white and the yolk. The egg white may contain bits of white. This is normal and okay. Save the egg yolk for other uses.

Prepare the icing: Beat the egg whites and vanilla until frothy. Add the sugar little by little until incorporated and shiny. Using high speed, beat until smooth and glossy.

The icing should have the consistency of toothpaste. If it is too fluid, add a little more icing sugar. If it is too hard, add a little water*.

Add the appropriate tip to the piping bag and pour in the icing. We used two bags, one with a very small tip for detailed drawings and another thicker one for gluing and bolder lines. You're ready to pipe!

*Tip: Use a spray bottle to add water to the icing to thin it. Much easier to control the amount of water.

Creative Christmas at Hong Kong Cookery:

Related Articles

Pork Belly Fried Rice

Contributor

Yellow Dragon Fruit Pitahaya 麒麟果

Contributor

Easy Spinach Stir Fry

Contributor

Leave a Comment