Crispy witch's house

Name: Crispy witch's house
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 120 g liquid honey; 50 g Butter or margarine; 50 g Sugar; 1 pinch Salt; 1 egg (size M); 250 g Flour; 1 yesterday tbsp. cocoa powder; 1 coated Tsp Baking Powder; 2 coated Tsp Gingerbread spice; 1 1/2 Protein (size M); 3 TSP Lemon juice; 300 g Icing sugar; 7-10 Tbsp green food coloring; 7-10 Tbsp little, colorful marshmallows; 7-10 Tbsp big coconut marshmallows; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper; 2 Freezer bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

120 g liquid honey
50 g Butter or margarine
50 g Sugar
1 pinch Salt
1 egg (size M)
250 g Flour
1 yesterday tbsp. cocoa powder
1 coated Tsp Baking Powder
2 coated Tsp Gingerbread spice
1 1/2 Protein (size M)
3 TSP Lemon juice
300 g Icing sugar
7-10 Tbsp green food coloring
7-10 Tbsp little, colorful marshmallows
7-10 Tbsp big coconut marshmallows
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper
2 Freezer bag

Directions

1
Put honey, fat, sugar and salt in a pot and heat over medium heat while stirring until the sugar is dissolved and the ingredients have combined to form a mass. Pour the mixture into a mixing bowl and let it cool down. Stir the egg into the honey mixture. Mix flour with cocoa, baking powder and gingerbread spice, sieve into the mixing bowl and knead into the honey mass with the dough hooks of the hand mixer. Wrap the dough in foil and refrigerate for at least 2 hours.
2
Halve the dough. Roll out one half on the floured work surface 1/2 cm thick, place dough on a baking tray covered with baking paper. Cut out two rectangles (10 x 20 cm each) for the roof, leaving some space between the rectangles, remove the remaining dough. Roll out the second half of the dough and place it on a baking tray lined with baking paper. Cut out two side walls (6 x 20 cm each) and two gable walls (12 x 12 cm, bevelled to half). Cut a window (3 x 3 cm) and a small star window out of each side wall, cut a door (5 x 3 cm) and a small star window out of one gable wall. Place the door on the baking tray. Knead the dough and cut out a chimney, 2 firs (8-10 cm long) and two support triangles for the firs. Divide the pieces between the two baking trays.
3
Cut a window (3 x 3 cm) and a small star window out of each side wall, cut a door (5 x 3 cm) and a small star window out of one gable wall. Place the door on the baking tray. Knead the dough and cut out a chimney, 2 firs (8-10 cm long) and two support triangles for the firs. Divide the pieces between the two baking trays. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let cool down on cake racks
4
For the icing, sieve icing sugar into a mixing cup. Add the egg white and lemon juice and whip to a firm glaze. Cut the icing in half and colour one half a soft green. Fill the icing into 2 freezer bags, cut off a small corner each. Glue the house walls together with white icing, glue the door.
5
Leave to dry. Paint the house walls thinly with green cast. Let the roof protrude about 2 cm at the gable sides, glue on the casting. Leave to dry. Glue a marshmallow gutter on each of the long sides of the roof, glue on the chimney. Spray green cast iron icicles onto the gable sides of the roof. Glue the support triangles to the back of the fir trees. Leave to dry. Spray snow on the firs made of green cast iron. Leave to dry.
6
Spray green cast iron icicles onto the gable sides of the roof. Glue the support triangles to the back of the fir trees. Leave to dry. Spray snow on the firs made of green cast iron. Leave to dry. Dab the remaining white cast iron as shingles onto the roof with a brush, possibly diluting it with a little water. Dust everything with icing sugar and build snowmen out of coconut marshmallows