Sweet crunchy house

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Heat honey, fat, brown sugar and 1 pinch of salt while stirring until the sugar is dissolved. Put the mixture into a bowl and let it cool down. Stir the eggs into the honey mixture. Mix flour, cocoa, baking powder and gingerbread spice, sieve onto the mixture and knead. Wrap the dough in foil and chill for at least 2 hours. Make templates for house sides (15 x 6 cm), roofing slabs (20 x 15 cm) and gable sides (19 x 7 x 14 cm).

2. 2

   Roll out the dough on a floured surface 3-4 mm thin. Place templates on top and cut out. Cut out one round and one square window and door from the front of the house. Cut out 4 squares (3.5 x 3.5 cm) from leftover dough for the chimney. Put all the dough pieces on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Sift icing sugar. Add egg white and mix to a thick icing. If necessary add some lemon juice. Pour the icing into a piping bag with a small punched nozzle. If necessary, stick it behind the windows with some transparent paper. Then first glue the house frame together and let it dry for about 20 minutes, then fix the two roof panels with the icing and let them dry.

3. 3

   Sift icing sugar. Add egg white and mix to a thick icing. If necessary add some lemon juice. Pour the icing into a piping bag with a small punched nozzle. If necessary, stick it behind the windows with some transparent paper. Then first glue the house frame together and let it dry for about 20 minutes, then fix the two roof panels with the icing and let them dry. Put together squares for the chimney and glue them on the gable. Fix the door with icing as well and decorate the house with icing on the edges, nuts and sugar beads as you like

4. 4

   2 3/4 hours waiting time