Snowy winter dream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Heat honey, butter, 100 g sugar and 2 tablespoons water while stirring until the sugar is dissolved. Leave to cool slightly (about 10 minutes). Beat egg and remaining 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.

2. 2

   Then briefly knead into a dumpling on a floured work surface. Roll out the dough evenly on a greased, floured baking tray (32 x 37 cm). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes until golden brown. Let the gingerbread cool down for about 5 minutes. Then cut the dough sheet in half crosswise with a knife. Cut one half crosswise again, the other half into eight equally sized pieces. Lift the gingerbread off the tray and let it cool down. Put the egg whites and icing sugar in a mixing bowl and mix with the whisks of the hand mixer to a smooth glaze. Put about 2/3 of the mixture into a piping bag with a small star-shaped spout. Put the rest of the icing in a freezer bag and cut off a small corner. Spray some icing on the cut surface of a large pastry sheet with the piping bag and place the second large sheet pointedly (as a roof) against it and press together. To ensure that the plates are firm, it is best to place them on a clean kitchen towel or kitchen paper.

3. 3

   Put the egg whites and icing sugar in a mixing bowl and mix with the whisks of the hand mixer to a smooth glaze. Put about 2/3 of the mixture into a piping bag with a small star-shaped spout. Put the rest of the icing in a freezer bag and cut off a small corner. Spray some icing on the cut surface of a large pastry sheet with the piping bag and place the second large sheet pointedly (as a roof) against it and press together. To ensure that the plates are firm, it is best to place them on a clean kitchen towel or kitchen paper. Glue the small pastry sheets together with the icing as well. Then spray the roof ridges with icing and decorate as you like with pistachios, cherries, almonds and sultanas. Paint the roof tiles with icing and decorate them with nuts, sultanas, cherries, pistachios and sugar pearls. Spray the rest of the icing from the piping bag as snow and icicles on the roof edges. Leave finished cottages to dry for a few hours. Put the house on a large plate and sprinkle it with icing sugar and sugar crystals. Results in one large and 4 small houses

4. 4

   Then spray the roof ridges with icing and decorate as you like with pistachios, cherries, almonds and sultanas. Paint the roof tiles with icing and decorate them with nuts, sultanas, cherries, pistachios and sugar pearls. Spray the rest of the icing from the piping bag as snow and icicles on the roof edges. Leave finished cottages to dry for a few hours. Put the house on a large plate and sprinkle it with icing sugar and sugar crystals. Results in one large and 4 small houses