Gingerbread house with sugar patterns

6 servings

180 minutes

A gingerbread house with sugar patterns is not just a dessert but a true work of art born from the traditions of Russian cuisine. Its roots go back to the distant past when gingerbread was a symbol of celebration and coziness. The dense dough infused with the aromas of honey, cinnamon, cardamom, and ginger gives the house a deep, warming flavor reminiscent of winter evenings by the fireplace. The icing made from powdered sugar and egg whites transforms the gingerbread house into a festive table decoration. This sweet masterpiece not only pleases the eye but also brings joy to anyone who breaks off a piece. Its taste is soft with a hint of spice, and the combination of rye and wheat flour adds a light density. The gingerbread house is not just a treat but a symbol of warmth, home comfort, and fairy-tale magic.

Energy value per serving

• Calories: 766.7
• Proteins: 8.9g
• Fats: 22.9g
• Carbohydrates: 136.3g

Ingredients

• Wheat flour: 250 g
• Rye flour: 250 g
• Honey: 150 g
• Sugar: 100 g
• Butter: 150 g
• Milk: 120 ml
• Cinnamon: 1 tsp
• Cardamom: 1 tsp
• Ginger: 1 tsp
• Egg white: 1 g
• Powdered sugar: 250 g

Cooking steps

1. Place a small pot on the fire. Add oil, honey, and sugar. Stirring, bring to a boil without allowing it to boil, dissolving the sugar.

   Required ingredients:

   • Butter: 150 g
   • Honey: 150 g
   • Sugar: 100 g

2. While the sugar dissolves, measure the required amount of flour, add a pinch of salt, spices, an egg, yolk, and milk. Mix well.

   Required ingredients:

   • Wheat flour: 250 g
   • Rye flour: 250 g
   • Cinnamon: 1 teaspoon
   • Cardamom: 1 teaspoon
   • Ginger: 1 teaspoon
   • Milk: 120 ml

3. Add the hot honey mixture to the dough and knead it well.

   Required ingredients:

   • Honey: 150 g

4. The dough should be soft and slightly sticky to the hands. Wrap the finished dough in plastic wrap and refrigerate for a few hours, preferably overnight.

5. Next, we cut, bake, and decorate with icing.

6. For the icing, separate the egg white from the yolk very carefully and whisk with a fork until a light foam forms. Then gradually add powdered sugar while continuing to mix. Finally, add lemon juice. Mix until a stable mass is formed.

   Required ingredients:

   • Egg white: 1 g
   • Powdered sugar: 250 g
   • Sugar: 100 g

7. Cover with a wet cloth or towel and let it sit for 30 minutes to allow all the bubbles to escape.

8. We transfer to a pastry bag with a narrow tip (I use a small plastic bag and poke a hole in the corner with a toothpick). We draw patterns.