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Easter Gingerbread House


3 HR


10-12 mins






Our simple biscuit recipe for gingerbread is a great way to get the kids involved with Easter baking!

made using

Icing Sugar

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Step 1

You need some tracing paper and cardboard to trace the gingerbread house patterns out using the templates, a 6.5cm (2¾”) oval cutter, 3 baking trays, a piping bag with a 1cm (½”) plain nozzle, 2 disposable piping bags, a 40x25.5cm (16”x10”) cake board, tray or flat plate and a pair of food safe disposable gloves.

Step 2

Make the dough. Sift the flour into a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the Tate & Lyle Dark Muscovado Sugar and spices. Beat the eggs and Lyle’s Black Treacle together in a small bowl, then stir into the flour mixture with a wooden spoon to make a firm dough. Turn out on to a lightly floured surface and knead to bring together until smooth. Divide into two batches, wrap in cling film and chill for 30 minutes - no longer or it becomes too hard to easily roll.

Step 3

On a lightly floured surface thinly roll the dough out to about 5mm (¼”) thick and using the templates cut out two rectangles for the roof 21x11cm (8½”x4½”), two for the front and back walls 18x10cm (7”x4”) and two gable ends 14x10x10cm (5½”x 4”x4”) for the side walls. Using the oval cutter cut out a window from one of the gable ends, and cut out two ovals from the dough for the front door and the window. Re-roll any trimmings. Any leftover dough can be cut into Easter animal shapes, people and flowers.

Step 4

Preheat the oven to 200°C/Fan180°, 400°F, Gas 6.

Step 5

Carefully transfer the shapes to baking trays using a fish slice, slightly spaced apart, and bake in batches on the top and middle shelves of the oven for 10-12 minutes until slightly firm and the edges are darker brown than the middles. Leave to cool for 5 minutes until firmed up and then carefully slide onto a wire rack to cool.

Step 6

Make the icing by lightly beating the egg whites in a large bowl until frothy. Sift over the Tate & Lyle Icing Sugar and mix well untilsmooth, thick and spreadable.Cover the surface directly with a cling film and keep covered when not using.

Step 7

Spoon some of the icing into the piping bag and nozzle. To build the house, on the cake board, hold the front and one of the sides of the house together to form a corner and prop them up with small cans of food. Pipe icing on one of the outside edges and hold together briefly until the icing starts to set. Repeat with the other sides of the house to form a box, using more cans for propping. Leave to dry for about 30 minutes.

Step 8

On the underside of one of the roof pieces, pipe two lines of icing and affix to the house. Hold until the icing starts to set. Repeat with second roof piece.

Step 9

Leave the icing on the house to completely dry out, for a minimum of 4 hours but ideally overnight so it becomes firm enough to decorate.

Step 10

Pipe a line of icing the shape of the house onto the cake board and carefully place the house on top to stick it into position. Leave for about an hour to dry.

Step 11

Cover the door with white icing and leave to dry. Tint a little icing with green colour. Using a disposable piping bag, snip off the end, fill with the icing and pipe on a decorative edge. Stick on a few sprinkles to make a door wreath. Tint a little icing with blue colour and use to cover the window, then leave to dry. Using a disposable piping bag, snip off the end, fill with some white icing and pipe a window pane and a decorative edge. Leave to dry. Pipe blobs of icing on the backs of the door and window and fix in place on the house.

Step 12

Using some icing stick a few sugared flowers in the open window on the side of the house to create a window box.

Step 13

Using a small palette knife spread icing over the front of the house and stick on the white sweets. Repeat with the back and sides.

Step 14

Next, spread icing over the roof tops and decorate with the wafer flowers.

Step 15

Spread icing over the cake board to completely cover it.

Step 16

Create a path by using the white and orange sweets. Make a flowerbed and vegetable patch using the sugar flowers and carrots. Stick everything on with a dab of icing.

Step 17

Put the desiccated coconut in a small bowl, add a few drops of green colour and, using the disposable gloves, rub together to create ‘grass.’ Scatter around the path and flower and vegetable patches.

Step 18

Make a fence by putting a little icing on the bottom of the pretzels and stick them around the edge of the cake board.

Step 19

Place the chocolate bunnies around the house and in the vegetable patch and then the Easter house is ready.


This gingerbread dough will make more than you need but it’s quite useful to have some extra for the children to play around with for cutting out all manner of decorative shapes for personalising the house.

The gingerbread house can be made 1 month ahead although it’s best only for display, rather than eating, as the gingerbread will dry out.

We usually make this over a two-day period, baking and assembling the house one day, allowing a few hours for the icing to harden, and then decorate it the following day.

Ingredients – 7 items



For the gingerbread dough


Self raising flour

Plus extra for rolling

825 g



250 g
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

250 g



4 tsp



2 tsp

Large eggs



Tate & Lyle’s Black treacle

250 g

For the icing

Egg whites

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

Plus extra for sifting

1 kg

For the decoration


Food colouring gel

Blue & green


Decorative sugar flowers


Red sweets

Flaked coconut

Desiccated coconut

White chocolate chips

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1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
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Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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