We can’t get enough of pinning inspirational recipe images to our BakingMad.com pinterest board recently and couldn’t help but notice some really cute miniature gingerbread houses appearing on our feeds.
We really wanted to give this a try and set about creating our own mini gingerbread house recipe.
Firstly, we drew out a template for our houses and cut them out from card. (See image below for measurements)
The sides and roof panels are the same height and width as each other, so you could simply cut out one front panel and one side panel and use the same template multiple times to save on excess cutting out.
We made up the gingerbread dough, wrapped it in clingfilm and popped it in the fridge to chill. By chilling the dough it is easier to work with when it comes to rolling it out and cutting, otherwise you may find that the dough sticks to your rolling pin.
We then used the templates to cut out the house panels and lay them out on a baking tray lined with baking paper. You can at this stage chill in the fridge again before baking to limit the amount of spreading that may occur with your biscuits when baked.
After baking, as the biscuits had spread out a little we again used our templates to trim them back into shape. These were then left to cool on a wire rack whilst we made our royal icing.
If you want to get really creative you can colour the royal icing or even mix edible glitter in with it for an extra sparkly effect. This is then used as a glue to stick all the panels together. Don’t worry if you have a few gaps this can be filled with extra royal icing to give a snowy effect to your mini houses.
Make sure that they are fully set before perching on your delicious cup of cocoa and enjoy. Alternatively, wrap up in cellophane and ribbon and gift to your family and friends – they make great stocking fillers which can be enjoyed on Christmas morning.