John Myers
Big Gingerbread House
The perfect big gingerbread house recipe with a picture and simple step-by-step instructions.
For the glue / casting
- 450 g Flour
- 1 tablespoon Water
- 1 Egg yolk
- 1 Orange aroma
- 15 g Ginger bread spice
- 1 pinch Salt
- 100 g Beet syrup
- 150 g Honey
- 100 g Butter
- 125 Grief Powdered sugar
- 1 Protein
- 225 g Powdered sugar
- Put the sugar, butter, honey and syrup as well as salt and gingerbread spices in a saucepan. Heat while stirring until the sugar has completely dissolved.
- Let the heated mixture cool down, then transfer to a suitable bowl. Add egg yolk, water and orange flavor and stir well.
- Mix the flour and baking powder. Add 2/3 of this to the rest of the mixture and stir well with a dough hook. The remaining flour mixture is kneaded in with your hands. Then wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour.
- After the resting time, roll out the dough on a floured work surface or on baking paper, about 5mm thick. Place the templates for the individual parts on the rolled out dough and cut the individual parts out of the dough with a sharp knife.
- Place the cut-out parts on a baking sheet lined with baking paper and bake one after the other in the preheated oven for 9-11 minutes. After baking, let the individual parts cool down well.
- Beat egg whites until stiff for the glue / topping At the end, gradually add powdered sugar and stir well until an extremely viscous mixture is formed. Now slowly and carefully assemble the individual parts to make a gingerbread house.
- After the house is fully cured, it can be decorated as you like. If you want, you can of course hide a string of lights in the house. For a house of the size shown here, approx. 9-10 sheets of gingerbread are required. If necessary, I can provide my specially made template.
Facebook Comments