Ginger and berry house

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  • 9 oz mixed berries
  • 5.3 oz sliced almonds
  • Candy to taste
  • 5.3 oz vegan butter or margarine
  • 4.2 oz brown sugar
  • 3.5 oz refined sugar
  • 1.7 fl oz water
  • 2 oz maple syrup
  • 3 tbsp powdered ginger
  • 3 tbsp cinnamon powder
  • ¼ tsp cloves
  • ¾ tsp baking soda
  • 13.4 oz flour

For the icing:

  • 10.5 oz powdered sugar
  • 1 tbsp lemon juice
  • 2 tbsp aquafaba


Put the refined sugar and water in a pot over medium heat, heat until the mixture reaches a golden color. Lower the heat and add butter, the rest of the sugar, and maple syrup until the butter melts. Remove from the heat.

Add the spices and baking soda, mix well. Using a wooden spoon, add flour until everything is smooth. Put the dough in a plastic wrap and refrigerate for a couple of hours until the mixture is firm.

Using a rolling pin, roll out the dough on a floured surface until it is 0.1 inch thick. Cut until obtaining 4 walls and two rectangles for the roof. Put in an oven tray and cool in the refrigerator for 15 minutes.

After that time, bake the cookies for 10 minutes in the oven, preheated to 360°F. Allow to cool for a few minutes before using.

Mix the ingredients for the icing and put in a pastry bag. Make the house first, using the icing as glue to stick the walls together. Once the walls are dry, glue the roof, making sure to cover it completely with icing.

Decorate using the icing to stick some berries, almonds and candies on the roof, walls or wherever you prefer.