It’s Christmas, and we just couldn’t resist sharing this beyond cute recipe with you. We were inspired this week by the very talented Honestly Yum. These little Gingerbread houses tick every single box. They’re mini, cute, delicious, and sit on pretty much any mug. Make them for any festive get together’s you might have coming up, or simply for a cosy night for two!
Things you might (definitely) need to make Mini Gingerbread Houses:
- Mason Cash Batter bowl (view here)
- Mason Cash 2 in 1 Roller Shaker (view here)
- Master Class Smart Space Baking Equipment Set (view here)
- Typhoon Living Scales Cream (view here)
- Taylor’s Eye Witness Brooklyn Brass Nylon Whisk (view here)
- Le Creuset Stoneware Grand Mug – Cerise
- 3 1/3 cup all purpose flour
- 1 teaspoon of cinnamon
- 3/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1/2 cup and 2 tablespoons of brown sugar
- 3/4 cup of corn syrup
- 1/2 cup of margarine
*For the Icing*
- 1/2 pound of powdered sugar
- 2 egg whites at room temperature
- 1/8 teaspoon of cream of tartar
- To make the gingerbread stir dry ingredients together in a large bowl. Combine corn syrup, brown sugar and margarine in a saucepan. Stir constantly over medium heat until margarine is melted. Stir liquid into flour mixture. Mix well using hands to mix as dough becomes stiff. Chill dough for half an hour.
- Roll dough into 1/8 inch thickness onto parchment paper. Using this template cut into shapes. Remove the scraps and re roll into more dough to cut into shapes.
3. Bake for 12-15 minutes or until golden brown at 350 degrees. Cool completely on a rack.
4. To make the royal icing, sift the sugar into a bowl. Place egg whites into the bowl of a mixer. Add sugar and cream of tartar to whites while mixing. When all sugar is incorporated, turn mixer on high and beat until thick and very white, about 5-7 minutes. Cover the icing with a damp cloth until you use it because it dries very quickly.
5. Pipe icing into a piping bag with a small tip (or into a ziplock bag and snip a tiny bit off the corner if you don’t have a piping bag). Ice one side to the front piece and let it dry completely before assembling the rest of the house.
6. To make the roof ice the top and them cover in sprinkles or crushed candy canes and allow to dry completely. Attach the roof to the house. Decorate the fronts of the houses with patters and dust them lightly with powdered sugar.
7. Make a cup of hot chocolate with a nice large charred marshmallow and perch the mini gingerbread on the edge of a cup.
And there you have it, your very own mini Gingerbread Houses! We guarantee you’re going to love these, simply pop on the side of some hot choccy and let them do the rest.
If you make these Mini Gingerbread Houses then we’d love to see how you got on, please tag on on any of our socials so we can see. Merry Christmas everybody!