Mini gingerbread house

Name: Mini gingerbread house
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 150 g Honey; 125 g Sugar; 1 egg (size M); 350 g Flour; 1 TEASPOON Cocoa powder; 1/2 (7,5 g) bag of gingerbread spice; 1 tsp (5 g) salt of the hartshorn; 100 g Cherries; 100 g shelled almonds; 1 Protein (size M); 200 g Icing sugar; 1/2 package (50 g) "Pastry decoration 4x colored dragées" and hazelnut kernels to decorate; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

150 g Honey
125 g Sugar
1 egg (size M)
350 g Flour
1 TEASPOON Cocoa powder
1/2 (7,5 g) bag of gingerbread spice
1 tsp (5 g) salt of the hartshorn
100 g Cherries
100 g shelled almonds
1 Protein (size M)
200 g Icing sugar
1/2 package (50 g) "Pastry decoration 4x colored dragées" and hazelnut kernels to decorate
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
Heat honey, 100 g sugar and 2-3 tablespoons water while stirring until the sugar is dissolved. Beat egg and remaining sugar until frothy. Add honey-sugar syrup little by little in a thin stream.
2
Mix the flour, cocoa, gingerbread spices and ammonium bicarbonate, sieve it onto the honey-sugar mixture and work it into a smooth dough with the dough hooks of the hand mixer. Wrap in foil and let it rest for about 1 hour.
3
Roll out the dough on a floured work surface to a thickness of about 5 mm. Cut out 4 squares (approx. 8 x 8 cm) for the roof, 4 squares (approx. 5 x 5 cm) for the sides and 4 pieces for the front (total height approx. 10 cm, width approx. 8 cm, side height approx. 5 cm).
4
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.
5
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Let cool on a cake rack. Beat the egg whites and icing sugar with the whisks of the hand mixer until foamy and fill approx. 2/3 of the mixture into a piping bag with a small star-shaped spout.
6
Spray the edges of the square gingerbread pieces with it and put a little house together on each gingerbread circle. Fill the rest of the icing into the freezer bag, cut off a small corner and paint doors, windows and icicles on the little houses.
7
Decorate houses with pastry decorations and hazelnuts. Leave to dry. Results in 2 cottages.