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°C / 350°F / 160°C Fan / Gas Mark 4.
- Once the dough has chilled roll out to 3-4mm thickness and cut out the house shapes using cutters. (if you don’t 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 using royal icing and decorate as you like.
