Ginger Bread Mini Mug House
March 11, 2026
Created from homemade gingerbread cookie dough starring the rich, seasonal flavours of Schwartz Ground Ginger and Cinnamon, these edible houses are the perfect size to perch on the edge of a mug. Decorate with royal icing and festive sprinkles before enjoying alongside your favourite cup of coffee or cocoa.
Created from homemade gingerbread cookie dough starring the rich, seasonal flavours of Schwartz Ground Ginger and Cinnamon, these edible houses are the perfect size to perch on the edge of a mug. Decorate with royal icing and festive sprinkles before enjoying alongside your favourite cup of coffee or cocoa.
Key products
Instructions
Instructions
- Sift the flour, baking powder, ginger, cinnamon into a bowl. Add sea salt, sugar and butter. *
- Rub the butter into the flour mix until you get fine breadcrumbs. *
- Mix the golden syrup and egg together and stir into the dry ingredients with a wooden spoon until you get a homogenous mixture. Bring together with your hands until you have a smooth dough. *
- Shape into a flat disc, cover in clingfilm and refrigerate for at least 35 minutes. *
- Pre-heat the oven to 180 degrees. *
- Once the dough has chilled roll out to 3-4mm thickness and cut out the house shapes using cutters. (if you dont have the cutters, make a template from paper and use this to cut out the right shapes using a knife) *
- Place each piece on a baking tray with baking paper in the centre of a pre-heated oven for 10-12 minutes. *
- Once cold, stick each piece together into a house shape royal icing and decorate as you like. *
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