Gingerbread House is a novelty confectionary made out of baked cookie dough pieces stacked together to give the shape of a house or building. In this Christmas season, me and my students, Martina Konova and Abiya Bohsali have managed to make a gingerbread village on a beautiful snow-covered landscape made of rice crispies, marshmallows and royal icing, incorporating multiple houses, frozen lake, Christmas tree and a church, all covered in snow.
|Honey 80 gmSugar 60 gmWater 1.2 gm
Eggs 1.5 gm
Sugar 5 gm
Fresh milk 20 gm
Potato Starch 2 gm
Water 5 gm
Gingerbread spice 5 gm
Cinnamon ground 1 gm
Cake flour 125 gm
Rye Flour 7.5 gm
Baking Soda 3 gm
- Preheat the oven to 160 degree Celsius.
- Melt the honey, sugar, and water in a pan.
- Mix the cake flour, bicarbonate of soda and gingerbread spice, potato starch, rye flour, cinnamon powder, sugar in a large bowl, then stir in the butter mixture to make a stiff dough. add water and milk and eggs.
- Cut out the templates.
- Put a sheet of baking paper on your work surface and roll the dough.
- Cut out one of the sections using the template and slide the gingerbread, still on its baking paper, onto a baking sheet.
- Brush with milk before baking.
- Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees.
Rice Crispy for the landscape
160g Rice Crispy
- Melt butter in large saucepan over a low heat.
- Add marshmallows and stir constantly until melted. Stir for one more minute and remove from the heat.
- Add the cereal and stir until well coated.
- Allow cooling slightly then mould into required shape, compacting it firmly.
- Greased hands are the better way to handle the dough.