Small gingerbread houses

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 8
  • 1 pack of (400 g) Gingerbread dough (refrigerator shelf; e.g. from Aunt Fanny)
  • 500 g Icing sugar
  • 2 fresh protein (Gr. M)
  • 7-10 Tbsp some splashes of red and green food colouring
  • 7-10 Tbsp little sweets
  • 7-10 Tbsp Flour
  • 7-10 Tbsp thin card
  • baking paper
  • 7-10 Tbsp Piping bag

Directions

  1. 1

    Cut 3 templates from the cardboard for side and gable walls and roofs (dimensions see left). The recess for the door depends on the edge thickness of the respective glass or cup. In our case it is 1 cm wide and 1.5 cm high.

  2. 2

    The recess should be slightly wider than the rim, because the dough spreads out during baking.

  3. 3

    Take the dough out of the fridge about 20 minutes before processing. Roll out to a size of 20 x 23 cm on a little flour and about 3 mm thick. Use the templates to cut out 16 side and gable walls and roofs from the dough.

  4. 4

    Knead dough remains in between and roll out again. Bake the house parts on two baking trays lined with baking paper in a hot oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 6-8 minutes one after the other.

  5. 5

    Let it cool down.

  6. 6

    Sift 250 g icing sugar and mix with 1 egg white using the whisk of the mixer to a thick icing (if too firm, add a few drops of water). Pour into a piping bag. First glue the side walls and gable walls together with the icing.

  7. 7

    Allow to set for about 20 minutes. Then stick roofs on and let them set for about 20 minutes.

  8. 8

    Mix the rest of the icing sugar and the egg white as before to a thick icing. Cut in half and colour in red or green. Decorate the little house.