Make our impressive gingerbread Queenslander (or any style of home you like) with this easy gingerbread recipe and decoration tips.

More Effort | Prep: 2 hours 30 mins + chilling | Cook: 18 minutes

Note: Make sure a grown up helps with small pieces, preparation and baking.

What you’ll need:

for the gingerbread

For the royal icing

For the decoration


For the gingerbread

  1. In a saucepan over a medium heat add in the butter, golden syrup and sugar and heat until everything has melted together, but is not yet boiling. Transfer into a large bowl and leave to cool until at room temperature.
  2. Add the bicarbonate of soda, ginger and flour into the bowl and mix until you have a smooth dough. Add a few drops of water to help combine if you need to. Put in between two sheets of greaseproof paper (this will save it sticking to your worksurface) and roll until it’s 1cm thick. Put in the fridge for 1 hour to harden.
  3. Heat oven to 180C /160C fan/Gas 4 and line 2 large baking trays with parchment paper. Using a house stencil (your own or one online) cut out the pieces to make your house. Bake in the oven for 14 – 18 mins until golden (this will depend on how big your pieces are). Leave to cool completely.

For the icing

  1. Whisk the egg whites until frothy and holding their shape. Whisk in the icing sugar 1 tbsp at a time until you have a thick icing. Mix in up to 1 tbsp of water until you have a thick icing that holds its shape and doesn’t run. You can colour this if you like to decorate the gingerbread that makes the trees and house.

To construct

  1. Spread or pipe some of the white icing onto the edges of the house, line up the sides that match and press together – use something to keep it held up until the icing dries. For extra security, you can pipe on the front and back of the gingerbread joints to seal it so it’s sturdy.

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