Crunchy House

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat honey, 100 g sugar and 2 tablespoons of water while stirring until the sugar is dissolved. Leave to cool for 10 minutes. Beat the egg and 25 g sugar until frothy. Add honey-sugar syrup bit by bit while stirring. Mix flour, cocoa, gingerbread spice and baking powder and sieve onto the honey cream. Knead with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for 30 minutes. Roll out the dough on a floured work surface to a thickness of 1 cm. Place templates on the dough and cut out. (2 X side wall, 2 X front wall, 2 X roof, 2 X side part of the chimney, 1 X each front and back part of the chimney). Cut out the door, window, etc. from the side walls. Line 2 baking trays with baking paper. Carefully place the dough pieces on top and bake one after the other in a preheated oven (electric range: 175 °C/ gas: level 2) for about 15 minutes until golden brown. Let them cool down on cake racks. Whisk the egg whites and lemon juice briefly with the whisk of the hand mixer. Add icing sugar and beat until creamy. Put the icing in a piping bag with a small perforated spout. Glue the walls and chimney together with the icing. Leave to dry for about 1 hour. Stick the roof on the house and let it dry for another 20 minutes. Fix the chimney and decorate the crispy house with sweets

2. 2

   Waiting time approx. 3 hours. Total

3. 3

   about 13900 kJ/3310 kcal. E 51 g/F 11 g/KH 754 g

Nutrition Facts

KCAL
3310 kcal

CARBS
754 g

FATS
11 g

PROTEINS
51 g