Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Cutter
Knife
Measuring cup
Mixer
Oven mitts
Pan
Piping bag
Rolling pin
Rubber spatula
Scissors
Tablespoon
Teaspoon
Timer
Whisk
Wooden rolling pin guides
small bowl
Cutting board
Kitchen scales
Cooling rack
Cling film
Ingredients
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
How it's done
The kids can help at the marked areas .
Gingerbread dough
Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Gently heat the milk in a small pan, add the pear syrup and baking soda, stir until the pear syrup has dissolved. Pour the pear milk into the flour, mix and knead to form a soft, smooth dough. Flatten the dough, wrap well in cling film and chill for approx. 8 hrs. or overnight.
House parts
Knead the dough thoroughly again. On a lightly floured surface, roll out in batches to approx. 4 mm thick. Place the templates for the base, 4 walls and 2 roof sections on the dough, cut out. Cut doors and windows out of the walls. Cut out fir trees from the leftover dough. Place the gingerbread pieces on two baking trays lined with baking paper, brush with milk.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
Icing
Gently beat the egg whites with the lemon juice, add the icing sugar, beat using the whisk on a 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. Pipe a little icing along the edge of the wall and floor panel, attach the short wall, press down gently, hold briefly until the pieces are stuck together. Repeat these steps with the remaining two walls.
Roof
For the roof, insert 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
Use the icing to attach flaked almonds to the roof as tiles. Break a cinnamon stick in half and attach to the roof as a chimney. Attach the remaining cinnamon sticks to the house, decorate the windows with icing and flaked almonds. Use the remainder of the icing to pipe icicles hanging from the roof. Attach almonds along the top of the roof using icing.
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