Forget the usual gingerbread house — this Christmas, why not bake a stunning gingerbread village instead? Made up of individual spiced gingerbread houses that you decorate and hang from string or ribbon, this project is a lovely alternative to the classic gingerbread house, and it’s a brilliant way to get the kids involved in festive baking.
Each little house is baked from a simple spiced gingerbread dough, then decorated with royal icing, sprinkles and sweets before being strung up on the Christmas tree or hung from bare branches in a vase. It makes a gorgeous, edible decoration that doubles as a fun family activity on a cold December afternoon.
This recipe comes courtesy of chef Sharon Hearne-Smith and makes enough dough for a whole village of little gingerbread houses.
Jump to:
- Ingredients
- To decorate
- What you’ll need
- Method
- FAQs
Ingredients
- 100g unsalted butter, softened
- 100g caster sugar
- 1 egg
- 2 tsp treacle or molasses
- 2 tsp white wine vinegar
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- Good pinch of salt
- 300g plain flour
To decorate
- 100g royal icing
- A selection of edible sprinkles, coloured sanding sugar or sweets
What you’ll need
- A drinking straw
- A disposable piping bag
- String or ribbon, for hanging
Method
1. Beat the butter and sugar together in a food mixer until smooth and creamy. Beat in the egg, followed by the treacle, until well blended.
2. Add the vinegar, spices, baking soda and salt and mix well. Finally, add the flour a little at a time until it comes together into a soft dough.
3. Divide the dough into two pieces and flatten each into a disc. Wrap in cling film and refrigerate for at least 1 hour (or freeze for half the time) until firm. You can make the dough a few days in advance and keep it refrigerated, or freeze it for longer. If it’s been chilled, let it sit out for 30 minutes before rolling so it softens slightly.
4. Preheat the oven to 180°C (gas mark 4).
5. Roll one disc of dough between two large pieces of parchment paper into a 21cm x 30cm rectangle, about 3mm thick. Remove the top piece of paper and slide the bottom sheet with the dough onto a large baking sheet. Trim the edges to neaten, keeping any trimmings for later.
6. Cut the rectangle into nine 7cm x 10cm rectangles. Gently pull them apart on the paper to leave space between them for spreading. If the dough softens too much to handle, pop it back in the fridge for a few minutes. Repeat with the second disc of dough.
7. Using a small sharp knife, mark out windows and doors on each piece to make them look like little houses, cutting deep enough that the lines will show once baked. Trim one end to form a roof, and add a chimney if you like. Get creative with brickwork or roof tile details too.
8. Use one end of a straw to stamp a small hole near the top of each house (this is where the string or ribbon will go later). Re-roll any trimmings to make a couple of extra biscuits.
9. Bake for 8 to 10 minutes, until golden and just firm to the touch.
10. Remove from the oven and leave the houses to cool on the tray until firm enough to handle, then transfer to a cooling rack to cool completely.
11. Once fully cool, gather your decorations. Beat the royal icing with 4 teaspoons of water in a medium bowl for a few minutes until smooth. Spoon into a disposable piping bag and snip a tiny bit off the tip so the icing flows in a thin stream. Use this to “glue” on your decorations and to pipe simple trims and details.
12. Decorate the houses as you like, then set them aside until the icing has set firm. Finish by threading string or ribbon through the holes. Tie and hang your gingerbread village from the Christmas tree, or from bare branches arranged in a vase, and enjoy the compliments.
Tips for baking with kids
- Let children help with the decorating stage rather than the hot oven work — piping icing and adding sprinkles is where all the fun is.
- If dough becomes too soft to handle while cutting or marking details, pop it back in the fridge for a few minutes rather than fighting with it.
- Make a few extra plain biscuits from the trimmings so there are spares if any houses crack or break.
FAQs
Can I make the gingerbread dough in advance?
Yes. The dough can be made a few days ahead and kept in the fridge, or frozen for longer storage. Just let it soften at room temperature for about 30 minutes before rolling.
How do I hang the gingerbread houses?
Before baking, use the end of a straw to stamp a small hole near the top of each house. Once the houses are baked, cooled and decorated, thread string or ribbon through the holes so they can be hung from the tree or from branches.
Can I use a gingerbread house recipe instead of making individual houses?
This recipe is designed for small individual houses rather than one large structure, which is what makes it work as a hanging village. If you’d prefer a traditional freestanding gingerbread house, you’ll need a different template and a sturdier icing “glue” to hold the walls together.
What can I use instead of royal icing?
Royal icing is recommended here because it sets hard, which helps decorations stay in place. If you don’t have royal icing to hand, a simple stiff icing made from icing sugar and a small amount of water can work as a substitute, though it may take longer to set firm.
How long will the finished gingerbread houses keep?
Once fully decorated and set, gingerbread biscuits like these will generally keep well for a couple of weeks stored in a cool, dry place, though this will vary depending on your kitchen conditions.
You may also enjoy
If you love festive baking, you’ll also enjoy our recipe for 10 Easy Christmas Cookies to Make and Enjoy — another lovely way to get the kids baking this December.
Save this for later
Loved this idea? Bookmark this page or save it to your Christmas baking board so you have the recipe ready when you’re planning your festive baking sessions.
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