Gingerbread house
2 servings
240 minutes
Gingerbread house is a magical blend of taste and tradition. Its history dates back to medieval Europe when gingerbread figures were symbols of celebration. The honey dough infused with cinnamon, ginger, and vanilla fills the house with warmth and coziness. In the preparation process, each detail becomes part of a fairy-tale structure, while the egg white icing acts as a snowy veil that binds its elements together. This dessert not only pleases the eye but also surprises with its rich flavor: the combination of sweetness, a hint of ginger's spiciness, and the tenderness of honey makes it unique. The gingerbread house is an ornament for the festive table and a symbol of family warmth that can be admired and enjoyed by savoring its crunchy texture and spicy aroma.
1
Mix all dry ingredients: flour, spices, sugar, baking powder, salt.
- Wheat flour: 500 g
- Sugar: 100 g
- Ginger root: 1 tablespoon
- Cocoa: 10 g
- Ground cinnamon: 1.5 teaspoon
- Vanillin: 5 g
- Salt: pinch
- Baking powder: 10 g
2
Add eggs to warm honey, melted to a liquid state, and mix.
- Honey: 250 g
- Chicken egg: 2 pieces
3
Add dry ingredients to the egg and honey mixture and knead a pliable dough (this will require considerable effort and time). Place the dough in a bowl, cover with plastic wrap or a plastic bag, and refrigerate overnight.
- Wheat flour: 500 g
4
Take the dough out of the fridge, roll it out on a flat surface to a thickness of 5 mm, and cut out the house parts according to the pre-drawn templates.
5
Bake in a preheated oven at 180 degrees for about 8 minutes.
6
Let the parts cool down.
- Egg white: 1 piece
- Powdered sugar: 150 g
7
At this time, make the protein glaze - 'snow': whisk the egg white (preferably electric), gradually adding powdered sugar. It should not be a liquid glaze.
8
We connect the house parts by 'gluing' them together with glaze. It's better to do this with a helper and not rush, allowing each seam to dry.
9
Finally, decorate with any pastry decor.