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The Gingerbread Log Cabin

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  Thick honey 2 Pound (1 Kilogram)
  Water 250 Milliliter (1 Cup)
  Rye flour 1 1⁄4 Liter (5 Cups)
  Whole wheat flour 875 Milliliter (3 1/2 Cups)
  Chopped mixed candied peel 250 Milliliter (1 Cup)
  Ground ginger 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
For icing
  Egg whites 2
  Icing sugar 750 Milliliter (3 Cups)
  Lemon juice 15 Milliliter (1 Tablespoon)
For decoration
  Glace cherries 4
  Blanched almonds 2 Tablespoon
  Candies 2 Tablespoon

Bring honey and water to boil in a saucepan, stirring continuously.
Leave to cool.
Sift flours and add mixed peel, spices and baking soda.
Make well in center and add honey mixture.
Blend mixture into a soft dough.
Refrigerate dough wrapped in plastic wrap overnight.
Divide dough into 6 equal portions.
If dough is too stiff set it in a warm place for 15 minutes until easy to handle.
To make roof, roll out 2 portions to 1/4 inch (0.5 cm) thickness and 8 inches (20 cm) square.
Set aside on lightly greased baking sheet and prick with a fork.
To make walls, use 3 portions of dough and roll into sausage shapes about 1/2 inch (1 cm) in diameter.

Recipe Summary

Lacto Ovo Vegetarian

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The Gingerbread Log Cabin Recipe