Self‑Made Gingerbread House
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Ingredients
- 500 g honey
- 125 ml water
- 325 g rye flour
- 300 g wheat flour
- 50 g lemon zest
- 50 g orange zest
- 20 g gingerbread spice mix
- 15 g baking soda
- 250 g powdered sugar
- 2 egg whites
- 1 tbsp Lemon Juice
- various candies (e.g., chocolate sprinkles, chocolate cookies, licorice)
Instructions
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1.
Bring the honey to a boil with water while stirring, then let cool. Add the flours to a large bowl. Finely chop the lemon and orange zest and sprinkle over the flour. Create a well in the center and pour in the cooled honey. Knead everything into a smooth dough using an electric mixer. Fold in the baking soda thoroughly, cover with plastic wrap, and refrigerate for 1–2 days to make it extra tender.
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2.
The dough is sufficient for the house and decorations such as fences, chimneys, windowsills, and possibly a base plate.
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3.
Preheat the oven to 180 °C (convection). Line two baking sheets with parchment paper.
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4.
Roll out each half of the dough to about 1 cm thickness on the sheet, prick several times with a fork, and bake for 20–30 minutes until golden brown.
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5.
For the house cut two equal rectangles for the side walls (e.g., 10×20 cm), two slightly larger rectangles for the roof panels (e.g., 15×25 cm), and one front and back piece with a pointed gable (e.g., 16×20 cm). Use cardboard templates to trim accurately. Additional decorations can be cut from leftover dough, such as a chimney.
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6.
Sift powdered sugar into a bowl and whisk with lemon juice and egg whites until you obtain a spread‑able, firm glaze. Assemble the house pieces using this glaze, allowing each layer to dry before adding the next.
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7.
Finally, coat the entire house or just the roof with icing so it looks like freshly fallen snow.
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8.
Press candies into the wet glaze as desired for decoration.
