By Nicole Snelling



  • 3 Cups Golden cloud cake flour, sifted
  • 120g butter, room temperature
  • ½ Cup dark brown sugar
  • 50ml golden syrup
  • 1 large egg
  • 1 Tbsp ground ginger
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • pinch of salt
Royal Icing:
  • 4 Cups icing sugar
  • 3 egg whites
  • pinch of cream of tartar
To decorate:
  • Beacon sweets of your choice


  1. Preheat the oven to 180°C and line two baking trays with some baking paper.
  2. Add the butter, sugar and golden syrup into a mixing bowl and using an electric beater and beat for 5 minutes or until pale in colour. Add the egg and beat until well combined.
  3. Add the Golden cloud cake flour, baking powder, bicarb, cinnamon, ginger and salt, then mix until combined and a dough forms. Allow the dough to rest for 30 minutes before rolling out onto a floured surface. Roll out to ½ cm in thickness and using a gingerbread house template, cut out the individual parts out needed for the house. Place the cut outs onto a lined baking sheet and bake for 10-15 minutes until golden brown. Allow the cookies to cool down completely before assembling the house and decorating.
  4. To make the icing, add the sugar, eggs whites and cream of tartar into a mixing bowl, using an electric beater, beat for 5-7 minutes, until light and fluffy.
  5. Place some icing in a piping ready to assemble the house and add some colourants to the remaining icing for decorating.
  6. To assemble the house, secure one of the rectangles and one of the side walls to a cake board with the icing and allow to dry. Support the walls against a tall jar or vase.
  7. Secure the other walls using the icing and allow to dry completely before decorating.

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