EasyCook
EasyCook

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.

Gingerbread house with sugar patterns
Energy value per serving
Calories
766.7kcal
Proteins
8.9grams
Fats
22.9grams
Carbohydrates
136.3grams
Ingredients
6servings
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
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:
    1. Butter: 150 g
    2. Honey: 150 g
    3. 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:
    1. Wheat flour: 250 g
    2. Rye flour: 250 g
    3. Cinnamon: 1 teaspoon
    4. Cardamom: 1 teaspoon
    5. Ginger: 1 teaspoon
    6. Milk: 120 ml
  • 3

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

    Required ingredients:
    1. 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:
    1. Egg white: 1 g
    2. Icing sugar: 250 g
    3. 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.