Christmas Snow Gingerbread House
8 servings
120 minutes
The Christmas snow gingerbread house is a symbol of the coziness and magic of winter holidays. This aromatic dessert comes from Austria, where the art of making gingerbread houses is passed down through generations. It is made from fragrant dough with cinnamon, ginger, and molasses, infused with sweet caramel notes. The taste of the house is rich and spicy, with a warm hint of caramel syrup. The icing gives it a fairy-tale appearance of snowy mounds. Such a dessert not only decorates the festive table but also creates an atmosphere of magic: it can be taken apart and enjoyed in pieces while immersing oneself in the coziness of a winter evening. Gingerbread houses are a popular tradition that brings families together in the creative process of their creation and decoration.
1
Mix brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon until the sugar dissolves, about 10 minutes. Add milk. Remove from heat and let cool.
- Brown sugar: 1.3 glass
- Molasses: 0.8 glass
- Butter: 200 g
- Ground cinnamon: 1 tablespoon
- Salt: 0.5 teaspoon
- Ground ginger: 1 tablespoon
- Milk: 1.3 glass
2
Pour the milk mixture into a bowl, add the baking powder and flour. Using an electric mixer, starting at low speed and increasing to medium, mix well until smooth. Divide the dough in half, shaping into discs. Wrap in plastic and refrigerate overnight. On a lightly floured surface, roll out the dough for cookies to a thickness of 0.5 cm. Lightly dust the top of the dough with flour. Place the template on top and cut out shapes with a cutter (use a small knife to cut out windows).
- Baking powder: 1 tablespoon
- Wheat flour: 6.5 glasss
3
Place the molds on parchment paper. Bake, flipping the sheets of dough as they start to brown, for about 15 minutes. Let cool completely.
4
Once the house elements are ready, prepare the caramel syrup. It acts as glue. Mix 1 and 1/4 cups of sugar, 3/4 cup of water, bring to a boil, reduce heat, and cook until thickened and light brown, about 10 minutes. Use immediately.
- Sugar: 3.3 glasss
- Water: 1.8 glass
5
Dip one tip of the front part of the future house into a bowl of syrup and let the excess drip off, only work with the tip you will be joining (assemble the house quickly as the caramel hardens; press the glued pieces together for better adhesion). Repeat the procedure with all remaining elements of the house box.
6
Coat the edges of the house's gable with caramel syrup and immediately attach the roof (be careful and align the roof straight and centered).
7
To make the tube, first glue the forming elements together, and only then attach it to the roof (if the caramel in the pot starts to harden by this time, place it in the oven for a short while). Attach the door to the frame, leaving it slightly open.
8
Next, decorate the house. For this, prepare the icing. Mix 2 cups of sugar, 0.5 cup plus 2 tablespoons of meringue powder (you can use egg whites from 3-4 eggs, do not add water), and 1 cup of water with a mixer until fluffy white mass forms, about 7-8 minutes. It is best to use it immediately, as the icing hardens quickly.
- Sugar: 3.3 glasss
- Dry protein: 80 g
- Water: 1.8 glass
9
Outline the windows and doors with glaze, draw tiles on the roof, cover the roof with powdered sugar to create the appearance of snow cover.