Mini "Gingerbread" House


  • Prep Time15 mins
  • Total Time15 mins
Mini "Gingerbread" House

Skip right to the good part—the candy!—with this clever shortcut on the classic gingerbread house.


  • 4 square graham crackers, (break 2 large rectangles in half)

  • 2 large rectangular graham crackers

  • royal icing, (recipe below or packaged mix)

Royal Icing

  • 3 egg whites

  • 1/4 tsp white vinegar

  • 5 cups sifted icing sugar

  • 2 to 3 tbsp cold water


  • Assemble 4 square and 2 rectangular graham crackers on a clean work surface. Cut one-quarter off one short side of each rectangle by sawing with a serrated paring knife, then breaking it off. On each rectangle, cut a diagonal line from the centre point of one short side to the long edge, one-third of the way down. Repeat with other side. Use knife to smooth cut edges. These pointed-top rectangles will be the front and back of your house.

  • Scrape royal icing into a zip-top bag. Cut a 2-mm tip off one corner. Pipe icing along opposite flat edges of rectangles and squares. On top of parchment paper, arrange to make a box, with matching pieces facing each other. Pipe icing along the top edges. Place remaining 2 squares to make roof. Join together at the peak with icing and press gently to seal. Let house dry overnight.

  • Decorate with cereal and candy, using royal icing as glue.

Royal icing

Beat 3 egg whites with 1/4 tsp white vinegar in a large bowl, using an electric mixer on medium, until foamy. Gradually beat in 5 cups sifted icing sugar until combined. Increase speed to high and beat until icing is thick but still foamy, 3 to 7 min. Stir in 2 to 3 tbsp cold water to thin the icing to desired consistency. It should be thick and smooth.

Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.

This article was originally published on Dec 08, 2016

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