I have always admired the beautifully decorated gingerbread houses that people make for Christmas celebrations so this year I thought I would attempt to make some mini houses too!
They were easier than I thought but very time consuming to cut out the pieces…thankfully Mila slept long enough to get them in the oven before waking up – yay!
I’m really happy with the end result…my 3 cute, slightly crooked, delicious little houses. I was planning on making 10 as gifts but time restraints (and my patience) only allowed for 3 this time.
I will add the gingerbread recipe (technically a spicy sugar cookie recipe but for this post I will call it gingerbread because ‘spiced sugar cookie houses’ doesn’t really sound as good!) at the end of this post.
Spiced Sugar Cookie Recipe
225gm soft butter
1 cup brown sugar
2 cups flour (can substitute with a gluten free flour mix)
2 TBsp cinnamon
1 TBsp mixed spice
Cream the soft butter in a mixer then add the remaining ingredients, stirring together well. Form the mixture into a roll, wrap in gladwrap and place in the fridge until firm. Roll out dough and cut into shapes. Bake at 180 degrees Celicus for 8-10 minutes or until slightly golden looking. Ice when cool.