Jamie Oliver

Home sweet home - Gingerbread house

A festive fairytale feast for the eyes

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Home sweet home - Gingerbread house

Serves 16
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    384
    19%
  • Fat
    10.7g
    15%
  • Saturates
    6.6g
    33%
  • Protein
    3.6g
    8%
  • Carbs
    67.8g
    26%
  • Sugar
    47.1g
    52%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie magazine
recipe adapted from

Jamie magazine

Nutrition per serving
  • Calories
    384
    19%
  • Fat
    10.7g
    15%
  • Saturates
    6.6g
    33%
  • Protein
    3.6g
    8%
  • Carbs
    67.8g
    26%
  • Sugar
    47.1g
    52%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 tablespoons maple syrup
  • 2 tablespoons treacle
  • 160 g muscovado
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 200 g unsalted butter , cut into cubes
  • 1 orange
  • 460 g plain flour , plus extra
  • ¼ teaspoon baking powder
  • 2 free-range egg whites
  • 500 g icing sugar
  • sweets and edible glitter , to decorate
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Method

Recipe by Georgina Hayden

Put a small saucepan on a low heat, add the maple syrup, treacle, sugar, ginger and cinnamon with 4 tablespoons of water and combine with a wooden spoon. Keep stirring until the mixture boils.

Carefully take the pan off the heat and add the butter, saving 1 piece. Let it all melt in, stirring to combine, then grate in the orange zest.

Stir in the flour and baking powder until everything comes together as a dough. If it’s very sticky, dust it with flour, then wrap it in cling film and refrigerate for half an hour.

Preheat your oven to 180°C/350°F/gas 4. Dust your work surface and rolling pin with flour, then roll the dough out to about 5mm thick. Using a sharp knife, cut out pieces for your house.

You’ll need six pieces, in three different shapes measuring: sides: 20cm x 14cm; roof: 21cm x 7cm; gable ends: 10cm (base) x 14cm (outer sides) x 18cm (apex). Any scraps can be pressed together and rolled out for the next pieces.

Grease a baking tray with your reserved butter. Place your house pieces on the tray, leaving a 1cm gap between them. Bake in the oven for 12–15 minutes, or until golden and slightly darker around the edges.

Let the gingerbread cool completely before icing. Whisk your egg whites to stiff peaks then, while whisking, gradually mix in the icing sugar till you have a dense stiff meringue. Use this to glue your gingerbread pieces together.

Decorate with sweets, using more of the icing as glue, then very lightly dust with glitter for sparkly snow.

Recipe © Georgie Socratous.

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