Ginger and berry house

Home / Products / Recipes /  Deserts & Marmalade  / Ginger and berry house


  • 9 oz assorted 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
  • 3 1/3 tbsp (1.7 fl oz) water
  • 1.7 oz maple syrup
  • 3 tbsp powdered ginger
  • 3 tbsp cinnamon powder
  • ¼ tsp cloves
  • ¾ tsp baking soda
  • 13.4 oz flour

For the glaze:

  • 10.6 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 the 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 the flour until everything is one homogeneous mixture. 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 over a floured surface until obtaining a 1/8-inch thick sheet. Cut until getting 4 walls and two rectangles for the roof. Put in a baking pan and cool in the refrigerator for 15 minutes.

After waiting, bake the cookies for 10 minutes in the oven preheated to 350°F. Allow to cool for a few minutes before using.

Mix the ingredients for the frosting and put them in a pastry bag. Make the house first, using the glaze as glue to stick the walls together. Once the walls are dry, glue the roof, ensuring to cover it well with glaze.

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