Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cutter
Measuring cup
Mixer
Oven mitts
Pan
Piping bag
Rolling pin
Scissors
Tablespoon
Teaspoon
Timer
Whisk
Wooden rolling pin guides
Kitchen scales
Cooling rack
Cling film
Spatula
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 .
Dough
Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Heat the milk in a pan. Remove the pan from the heat. Add the honey and bicarbonate of soda, stir until the honey has dissolved. Pour the milk into the flour, mix, knead to form a dough. Flatten the dough, wrap in cling film and chill for approx. 4 hrs.
House parts
Knead the dough thoroughly again. Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Place the template, 2 walls, 1 front and rear façade, and 2 roof sections on the dough, cut out. Cut out the doors and windows or use a cutter (e.g. heart). Place the gingerbread pieces on two baking trays lined with baking paper, brush with a little milk.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the gingerbread to cool completely on a rack.
To decorate
Place the egg white, lemon juice and icing sugar in a bowl. Using the whisk on a mixer, beat for approx. 5 mins. until you have a thick icing. Transfer the icing to a disposable piping bag, cut off the tip. Decorate the house parts and roof with half of the icing, sugar pearls and Smarties, leave to dry.
To assemble the house
Stick each of the short walls to the front wall with icing, press on gently, hold briefly until they dry. Stick the rear wall to the two side walls with icing. Cover the edge of the gable with a little icing. Place the first half of the roof carefully on top of both gable ends, press on gently, allow to dry slightly. Repeat the process with the other half of the roof.
To decorate
Use the remainder of the icing to pipe icicles hanging from the roof.
| Tip: | Cut out trees and stars from the leftover dough, decorate with icing. |
|---|---|
| Note: | HERE you can download the templates for printing in PDF format. |
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