Finely chop the candied lemon peel and candied orange peel. Knead flour, sugar, melted fat, syrup, egg, baking soda, gingerbread spice, almond, candied lemon peel, candied orange peel and lemon peel into a smooth dough. Leave to rest for 30 minutes. Roll out the dough on a floured work surface. Use a dough wheel to form rectangles (6x4 cm). Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 12 minutes. Let the cookies cool down. Sift icing sugar into a bowl and mix with whipped egg white to a thick icing. Pour a glaze on 1/3 of the biscuits in the middle. Place two bears or other sweets on top of each cookie. Glue three cookies together with the icing sugar icing to form a little house. Let dry for 10 minutes. Pour the rest of the icing into a freezer bag, cut off a small corner and decorate the edges of the little house with it. Results in approx. 15 little houses
Per house approx. 960 kJ/ 230 kcal
E 3 g/ F 6 g/ KH 41 g