RECIPE Gingerbread House

 🍪 26 October 2023, Thursday 

This cookie is stable enough to build a house out of, is not too sweet and lightly scented with ginger and cinnamon. 

Recipe for one gingerbread house 18 x 18cm (as in the picture)

The method for this is how you would make pate sucree. I make mine in my Tokit (similar to a Thermomix). Just dump the ingredients in- measure them directly in to the bowl, no need to wash extra measuring bowls! Put the lid on and process - in less than a minute, it is done!

RECIPE:

Preheat oven 180 °C, bake at 170 °C for 20-23min 

Into the Tokit goes:

380g cake flour

80g icing sugar 

20g corn flour

The following: 

1/2tsp cinnamon powder 

1/2tsp ginger powder 

Or 

3g mixed spice powder 

Make a well / doughnut shape trench for

1 egg

160g unsalted butter, cold 

Process in the Tokit at 

Speed 6.0-6.5 for 10 seconds, 

Then 5.0 for 20-45 seconds. 

The flour, sugar, spices, & egg - measured directly in the bowl. 

In goes the butter. Still cold. 

Check the progress halfway, I like to stop it around this stage, just slightly before it turns into a ball of dough. 

Turn it out onto baking paper, roll it flat and chill or freeze it. 

Cut them out to desired shape and size. 

10g egg for egg wash 

Bake at 180 °C for 20 minutes. 

Icing for building the frame: 

1g gelatin powder 

4cc cold water 

Bloom the gelatin and melt it to liquid 

100g Powdered Sugar 

1g egg white powder 

Add the melted gelatin, beat with hand mixer, add

10cc water til texture is correct. 

Icing for decoration: 

200g Icing Sugar 

4g egg white powder 

Sieve this 

30cc water 

Stir in to above in 5-6 additions, adjusting water level accordingly. 

Add colouring as per requirement and stir. 

Less water is harder icing for outline, 

More water til flowy is for flooding inside with icing