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Gingerbread House

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  Honey spread/Creamed honey 2 Pound
  Water 250 Milliliter (1 Cup)
  Rye flour 650 Gram (4 1/3 Cup)
  All purpose flour 500 Gram (3 1/3 Cup)
  Chopped mixed candied peel 200 Gram (1 Cup)
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Blanched almonds 30
  Egg whites 2
  Powdered sugar 500 Gram, sifted (3 1/2 Cup)
  Lemon juice 1 Tablespoon
  Colored cake decors 1 Cup (16 tbs)

To make gingerbread, put creamed honey or honey spread and water into a medium saucepan.
Bring to a boil, stirring constantly.
Place rye flour and all-purpose flour in a large bowl; sprinkle with candied peel, ginger, cinnamon and nutmeg.
Make a well in the center; pour in almost cold honey mixture.
Knead to make a soft dough.
Mix in baking soda.
Put dough in a plastic bag; seal.
Let stand 1 to 2 days at room temperature to give gingerbread a better flavor.
For the walls and roof, cut out a cardboard pattern using the diagram
Lightly grease 2 baking sheets.
Preheat oven to 400°F (205°C).
On a lightly floured surface, roll part of honey dough into 18 sausage shapes 16 inches (40 cm) long and 3/4 inch (1.5 cm) thick.
Place sausage shapes side by side on 1 greased baking sheet, leaving about 1/8 inch (3 mm) between each.
They should form a 16x10-inch (40x25-cm) rectangle.
During baking, gaps will close to form walls.
Bake 20 to 30 minutes.
Roll out remaining dough 1/2 inch (1 cm) thick.
Cut out 1 piece of dough about 10x6 inches (25x15 cm) and a second piece 14x11 inches (35x28 cm).
Reserve trimmmings.
These will make base and roof of house.
Place pieces on baking sheet; pierce all over with a fork.
Bake 12 to 18 minutes.
From the 16x10-inch (40x25-cm) piece which was baked first, cut out with a sharp knife, front, back and side walls of house, using cardboard pattern.
Cut out a door and window in the front wall.
From flat pieces of gingerbread, cut out a base and 2 roof pieces using cardboard pattern.
Roll out remaining uncooked dough 1/4 inch (5 mm) thick.
Cut out 20 small oblong cookies; place an almond on each.
Also cut out pieces for the chimney and strips for the fence as illustrated.
Bake 12 to 15 minutes.
To make frosting, beat egg whites lightly in a medium bowl until frothy.
Gradually beat in powdered sugar to make a thick frosting.
Beat in lemon juice.
Assemble sections of house, using frosting to hold pieces together; let frosting dry completely at each stage before constructing the next section.
Coat roof and chimney with frosting to resemble freshly fallen snow.
Decorate house with ginger cookies, cake decors and almonds.

Recipe Summary

Difficulty Level: 
Holiday, Party

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Gingerbread House Recipe