Tips for making our simple gingerbread house recipe

Nothing gets us excited for Christmas more than gingerbread! Read our tips for getting your simple gingerbread house recipe just right...

Egg substitutes
In this recipe, if you prefer not to use raw eggs in the icing, you can try pasturised egg white, which is available in cartons in most large supermarkets in their chilled cabinets. Alternatively, powdered egg white or royal icing mixes containing powered egg white can also be purchased. For a vegan alternative, just make a standard thick glace icing with icing sugar and water.

Working with icing
It’s a good idea to make the icing in two batches. Make one batch to stick the house together so that it can set overnight and make the second batch the following day to create your decorative designs and use to stick on sweets, nuts or chocolates.
Working with gingerbread
Make sure you trim your pieces while the gingerbread is still warm. You can even make gingerbread Christmas decorations by pushing a straw through each biscuit very shortly after they’ve come out the oven to make a hole for the ribbon. To hold the roof pieces together while they dry, try propping the pieces up using food cans.
Rolling your dough
Make sure you don’t roll the dough out too thinly or over cook it as this will make the biscuit too brittle and difficult to use in your constructions. Do re-roll the trimmings for biscuits and other decorations and don’t forget the dough freezes really well if you want to make it in advance.
Lighten up
Put an electric tea light inside the house. It will glow all evening without the worry of scorched gingerbread or melted decorations.
Using up leftovers...