Download the UP Gingerbread House Pattern
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Hover over pictures for instructions.
For this house I used the gingerbread dough recipe from masterchef. I swapped half the glucose syrup for molasses to give a deeper flavour (as per recipe below). To make this house required three batches of dough. The main reason I choose this recipe is that it does not require beaters – it was much quicker to make than recipes that I have used in the past and tastes beautiful. I love the smell of freshly baked gingerbread wafting through the house.
430g (15.17 ounces) butter roughly chopped
430g (15.17 ounces) caster sugar
250g (8.82 ounces) glucose syrup
260g (9.17 ounces) molasses
180g (6.35 ounces) milk
1195g (42.15 ounces) plain flour
12g (0.42 ounces) bicarb soda
20g (0.71 ounces) cinnamon
12g (0.42 ounces) ground cloves
12g (0.42 ounces) ground ginger
Preheat oven to 180 degrees C.
Melt butter in a large saucepan add the glucose syrup, molasses and sugar and heat to 43 degrees to dissolve sugar.
Add the milk, stir then add flour bicarb and spices cook over low heat until mixture forms a paste.
Wrap in plastic wrap and place in the fridge to cool.
Roll out and cut pieces leaving border on as in picture.
Bake for 15-20 minutes.
These links may be useful too:
Gingerbread House Windows
Best of the web gingerbread houses