Mini Gingerbread House
 
Cook time
Total time
 
This recipe calls for enough dough to make about 3 of these gingerbread houses. This recipe is not exclusively for gingerbread houses, but also cookies!
Katie:
Serves: 3 houses
Ingredients
  • For the gingerbread:
  • 65 g butter
  • 185 g honey
  • 85 g sugar
  • pinch of gingerbread spice
  • 10 g cocoa powder
  • 400 g flour
  • pinch of baking powder
  • 1 egg
  • For the icing or "glue:"
  • ½ and egg white
  • powdered sugar
Instructions
  1. Measure out the butter, honey, sugar, gingerbread spice, and cocoa powder in a pot.
  2. Over low heat on the stove, melt together the ingredients just until the butter melts and you have a dark, smooth syrup.
  3. Measure out the flour and baking powder into your mixing bowl. Attach the bowl to the mixing machine with the dough hook.
  4. Once the dark syrup has cooled off, but is still liquid, turn the mixing machine on low and begin to add the syrup to the flour.
  5. Once the mixture had begun to come together, add the egg.
  6. Increase the speed of the mixer to medium and let the dough come togeher.
  7. Once the dough if fulling mixed and smooth, remove from the bowl and kneed togeher with your hands to form a disk. Wrap in plastic wrap.
  8. Place in the fridge for about 24 hours. Technically, this step makes for a better overall dough... however, I have immediatly rolled out the dough after making it, and it was still ok.
  9. Roll out the dough to the desired thickness, and using a pizza cutter, cut out the desired form.
  10. Place on a baking sheet lined with parchment paper.
  11. Bake at 180 Cesius or 350 Fahrenheit for about 25 minutes. If making a gingerbread house, bake the dough a little longer to ensure that it is dry and therefor, stable.
  12. Let the baked gingerbread dry out at room temperature overnight. This step is a bit necessary to have a long lasting gingerbread house.
  13. To make the icing or "glue," continually add the powdered sugar to the egg white while mixing until you have reached the desired consistency.
  14. You'll want a pretty stiff icing, meaning it stays in it's place and doesn't spread out.
  15. Before building the house, decorate the roof, sides, and front of the house. It is a lot easier piping designs on a flat surface, rather than one that's standing up.
  16. Let dry for at least a few hours. While the piping is drying, cover the icing with a damp towl. This will make sure it doesn't dry out!
  17. Finally build the house and add final decorations!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/12/mini-gingerbread-house/