Colourful gingerbread house

Colourful gingerbread house

1 hr 30 min. Active
5 hr 50 min. Total
318 kcal per 100 g
vegetarian
Nutritional value / 100 g: Fat: 2 g, Carbohydrate: 66 g, Protein: 6 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

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

1 piece

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

Dough

650 g half-white flour
200 g ground cane sugar
1 tbsp cocoa powder
2 tbsp gingerbread spice
2 ½ dl milk
150 g liquid honey
2 tsp sodium bicarbonate

House parts

2 tbsp milk

To decorate

1 fresh egg white
1 ½ tsp lemon juice
300 g icing sugar
some sugar pearls
50 g chocolate buttons
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How it's done

The kids can help at the marked areas .

Dough

650 g half-white flour
200 g ground cane sugar
1 tbsp cocoa powder
2 tbsp gingerbread spice
2 ½ dl milk
150 g liquid honey
2 tsp sodium bicarbonate

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

2 tbsp milk

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

1 fresh egg white
1 ½ tsp lemon juice
300 g icing sugar
some sugar pearls
50 g chocolate buttons

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.

Good to know
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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