Gingerbread Village



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.

Gingerbread Recipe


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



50g butter

200g marshmallow

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.

Sally Handoko

Sally Hondoko started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. After two years at Four Seasons, she moved to Dubai and worked with JW Marriot, Fairmont and Conrad Dubai before her current position with ICCA Dubai as a Pastry Chef Instructor. Despite her successful position as a pastry chef in the kitchen hierarchy, Sally was always interested in developing her career as a culinary instructor so she can share her knowledge and inspire the next round of professionals in the field.

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