The Gingerbread Log Cabin
|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|
|Baking soda||1 Teaspoon|
|Icing sugar||750 Milliliter (3 Cups)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Blanched almonds||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.