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The best building dough for making a sturdy Gingerbread House

Updated: Nov 24, 2020

Nothing gets you more into the holiday spirit than making a charming gingerbread house. Using a good building dough will ensure you keep your beautiful Christmas decoration for a long time.

Remember that the gingerbread dough must be left cold for a while before you roll it out, at least a couple of hours. Ideally overnight.


1.5 dl / 0.63 cup golden syrup

2 dl / 0.85 cup sugar

75-gram butter

1 tablespoon ground cinnamon

1 tablespoon ground ginger

0.5 tablespoon ground cloves

2 dl / 0.85 cups milk

1/3 tablespoon baking soda (bicarbonate)

11 dl / 4.65 cups flour


1. Mix butter, syrup, sugar in a saucepan. Heat on medium heat until everything is completely melted. Take the pan off the plate and cool the mixture slightly.

2. Stir in the milk. Sift in spices, baking soda and most of the flour. Stir in the rest of the flour little by little until you get a smooth and suitable firm dough. Leave the gingerbread dough to cool for a few hours, ideally until the next day.

3. Preheat oven to 180 degrees Celsius (160 fan is used), 325 - 350 Fahrenheit (325 fan).

4. Knead dough in a little flour on the table and roll the dough directly on a sheet of baking paper/ parchment paper approx. 3 - 4 mm thick. After cutting out your shapes bake or approx. 10 - 15 min until golden brown.


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