Edible Snow Globe

Edible Snow Globe

Edible Snow Globe

Edible Snow Globe

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{Edible Snow Globe}

Preparation time: 45 min

Cooking time: 10 min


    Gingerbread cookie recipe:

  • 350 g flour
  • 125 g butter, cold and diced
  • 100 g treacle
  • 1 tbs mixed spice
  • 1/2 tbs ground ginger
  • 100 g sugar
  • 1 egg (medium size)
  • Royal icing:

  • 200 g icing sugar
  • 1 egg white
  • Decoration:

  • flaked coconut or icing sugar
  • glass bubble bowls


  1. Let’s start preparing cookie dough. In a medium mixing-bowl, mix together all ingredientes
    to form a ball.
  2. Divide the dough in two, and gather each portion into a slightly flattened ball.
  3. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm.
  4. Use a small, sharp knife to cut around a house template. Remove trimmings and lift the gingerbread, on its parchment, onto baking trays.
  5. Place cookies on the fridge whilst preheating oven to 350º F (180 º C)
  6. Bake the cookies for 10 minutes (aprox) until brown on the edges. Let them cool on a wire rack
  7. Prepare Royal icing. Beat sugar and egg white until you have a stiff icing. Spoon into a piping bag. Arrange the wall biscuits as you are going to assemble them, then pipe icing along the side edges and stick the walls together. Once dry, stick on the roofs, (you may need to hold the biscuits on firmly for a few seconds until the icing starts to set) Let dry completely
  8. Then you just have to decorate your dessert, cupcake or cake. Finish your dessert with whipped cream, flaked coconut or icing sugar to create a “snowy” effect. Place gingerbread mini house on top, and sprinkle some more flaked coconut or icing sugar over the roof. Carefully invert bubble bowl on top, and finish with some more icing sugar on top.


  • Cookies can be prepared weeks in advance, and stored in an airtight container
  • My dessert this time was an easy chocolate pudding, made with 200 g heavy cream, 4 tbs sugar, and 200 g dark chocolate. Bring cream and sugar to boil, remove from heat, and add chopped chocolate. Let sit for a few minutes, and then stirr until smooth. Divide into 4 ramequins and chill for 24 hours. Serve with whipped cream on top.
  • This recipe was inspired by this idea from Martha Stewart
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
  • Merry Xmas!