CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Flat houses of gingerbread, pentagonal silhouettes lying horizontally, tip of the roof in the plane of the dish. Brown mie and visible crust, small white roof contour and square window on the upper side. No vertical building.
Suggestion for presentation

Cute & Kawaii / Cakes to share

Flat Gingerbread House Biscuits

A recipe by CakeChristmas / Updated on 30 October 2026.

A plate of gingerbread is cut into reclining silhouettes; a window and a roof contour with icing are enough.

12 house silhouettes of 6 x 6 cm, thickness 2 to 3 cm / Honey paste with baking powder

10Indicative portions
40 minPreparation
38 minBaking
13 hRest & Cooling
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A plate of gingerbread is cut into reclining silhouettes; a window and a roof contour with icing are enough.

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Original quantity: 10 servings.

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Preparation

  1. Preheat to 160 °C, conventional oven setting (no fan). Butter with the 10 g provided and line a mold of 18 x 24 cm.
  2. Gently warm the milk with the honey, brown sugar and butter. Stir, then leave to cool below 40 °C. Stir in the egg.
  3. Mix flour, baking powder, spices and salt. Pour the liquids gradually and stir just enough to see no more flour.
  4. Pour the dough into the pan and cook for 30 to 38 minutes. A skewer in the center should come out without raw dough. Cool for 15 minutes in the pan, then unmould on a rack.
  5. Pack the cold cake and wait for the next day. Cut into 12 squares of 6 cm. On one side of each square, remove two small triangles at the corners to get a sharp-roofed house silhouette. Keep the offcuts to taste it. Lay the houses on their large faces.
  6. Mix icing sugar and orange juice, adding the juice gradually for a thick icing. On the horizontal top, draw a simple upside down V following the roof and a square window of 1.5 cm. Let dry for 1 hour. Use only about 18 to 24 g of icing for these fine lines (1 to 2 mm thick); keep the rest in the refrigerator in a small closed box to coat the offcuts the next day.

Preserve and Serve

4 days in an airtight box at cool room temperature.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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