Name: Mini gingerbread house biscuits recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Ingredients: 150g butter, softened; 1/2 cup brown sugar; 1/2 cup golden syrup; 1 egg; 1 tsp vanilla essence; 3 cups plain flour; 1 tsp bicarb soda; 1 tsp ground cinnamon; 1 tbsp ground ginger; 1 egg white; 1 1/2 cups icing sugar, sifted; squeeze of lemon juice

by Greer Worsley Last updated on 10/25/2021

Instead of attempting the ultra-challenging gingerbread house, try these much simpler mini gingerbread house cookies instead. - Greer Worsley

Ingredients

150g butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
1 egg
1 tsp vanilla essence
3 cups plain flour
1 tsp bicarb soda
1 tsp ground cinnamon
1 tbsp ground ginger

For royal icing

1 egg white
1 1/2 cups icing sugar, sifted
squeeze of lemon juice

Method

Step 1

Using a stand mixer or hand-held beaters, beat butter, sugar and golden syrup until pale and fluffy. Add egg and vanilla and beat to combine. Add dry ingredients and beat until mixture comes together as a dough. Shape dough into a flat disc and wrap in cling film. Refrigerate for 1 hour to chill.
Step 2

Create some paper templates for your gingerbread house shapes.
Step 3

Preheat oven to 180C. Remove dough from fridge and roll out on a lightly floured surface to a thickness of about 5-8mm. Cut house shapes from the dough using paper templates. Use small cookie cutters to cut out windows and doors. Place on lined baking trays and bake for 10 minutes. Repeat with remaining dough.
Step 4

To make icing, ombine egg white with icing sugar and a squeeze of lemon juice. Add more or less icing sugar to get the desired consistency - you want it to be fluid but hold its shape once piped. Spoon into a piping bag with a small circular tip. Once the cookies have cooled, pipe patterns using royal icing.