Gingerbread house

Gingerbread house

Total: 25 hr 10 min. | Active: 1 hr
vegetarian
Nutritional value / 100 g: 326 kcal
, Fat: 2 g
, Carbohydrate: 69 g
, Protein: 7 g

Ingredients

1 piece

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gingerbread dough

600 g brown flour
225 g ground cane sugar
1 ½ tbsp cocoa powder
1 ½ tbsp gingerbread spice
150 g liquid honey
3 tsp sodium bicarbonate
2 ¼ dl milk, cold

To shape

4 ½ tbsp brown flour

Icing

1 fresh egg white
1 tsp lemon juice
300 g icing sugar

Gingerbread roof

4 toothpicks, halved

To decorate

50 g Smarties
50 g sweets
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Utensils

See instructions for the gingerbread house template

How it's done

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Gingerbread dough

Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Add the honey, stir the sodium bicarbonate into the milk and add to the mixture, mix together and knead to form a soft, smooth dough. Flatten the dough, wrap in cling film and chill for approx. 24 hrs.

To shape

Knead the dough thoroughly once again, add the flour and knead in. On a lightly floured surface, roll out the dough to approx. 5 mm thick. Place the template on top of the dough, cut out. Using the remaining dough, cut out shapes (e.g. stars and hearts). Place the gingerbread pieces on two baking trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove the smaller shapes, bake the larger pieces for a further 10 mins. Remove from the oven, leave to cool on a cooling rack.

Icing

Gently beat the egg white with the lemon juice, add the icing sugar, beat using the whisk on a hand mixer for approx. 5 mins. until you have a thick icing. Transfer the icing to a piping bag, cut off the tip.

To assemble the house

Using icing for glue, stick one long wall to the floor panel, press down gently, hold briefly until both pieces are stuck together. Cover the edge of the short sides and long side with icing, stick to the floor panel as well as the side walls, press gently, hold briefly until both pieces are stuck together.

Repeat these steps with the remaining two walls.

Gingerbread roof

For the roof, insert half a toothpick into each gable end. Cover the edge of the gable with icing. Place the first half of the roof carefully on top of both gable ends and onto the toothpicks, press down gently. Repeat the process with the other half of the roof.

To decorate

Decorate the house with the remaining icing, Smarties, sweets and gingerbread shapes.

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