Gingerbread house

Gingerbread house

Category: Festive kitchen

Ingredients
honey	2/3 stkn
white crystalline sugar	1.5 stkn
premium wheat flour	6 stkn
butter	250 g
egg	3 pcs
baking soda	3 tsp
ground ginger	4 tsp
ground cinnamon	2 tsp
rum, cognac to taste	3 tbsp. l.
* glass = 250 ml

Cooking method

• Remove the oil from the refrigerator in advance to warm to room temperature.
• Heat honey, butter and sugar in a saucepan until completely liquid, but do not boil.
• Add rum or cognac, this is optional.
• Add dry spices and stir.
• Allow to cool to room temperature (ideally, I wait until it gets warmer and work).
• Drive eggs into the cooled spicy honey mixture (just the whole, who is scrupulous - you can only yolks, and leave the protein on the glaze), stir.
• We begin to introduce a tablespoon of flour (soda too). On a 5 spoon, as a rule, the dough is still quite liquid, but the sixth, even not complete, collects the dough in a more or less kolobok form. BUT - no need to make a tough dough, there will be pieces of wood and not cookies (checked).
• We put our elastic dough in a bag and in the refrigerator. Ideally - at night, but you can bake it after 3 hours, the main thing is that it cools well, it’s easier to roll.
• The best thing is that you can bake both thin cookies (ala Ikea) and rather thick gingerbread cookies - sometimes I roll thin so that the silicone mat shines through, they turn out magically crunchy. Thick ones are also tasty and do not break teeth.
• Bake at 180-200^aboutWith a maximum of 8 minutes! The cookies should darken a little - that's all, you need to take out.
• 
• 
• Bon Appetit!!!

Note

According to this recipe, the output of the dough for 1 house and some gingerbread scraps.

Separately about the house. I took the template from the Internet, how to measure all walls, roofs - see the photo, there are three lengths - a, b and c. Drawn on paper, cut out, Roll out the dough, cut to the template. I thought of a pipe by hand and drew it.

Glue the elements of the house with protein whipped with powdered sugar (for 1 protein about 100 g of powder, I sometimes put less, it's very sweet and so). Here, 3 proteins are enough for the eyes. For effective gluing, I fixed something with tooth-chicks)))

by the way, she poured caramel on the windows (put the cooled cooled cake on the foil, boil sugar and water until caramel, fill - voila!

For decoration we also use glaze, gummies, lollipops - whatever the soul desires! when it hardens (the night stands) sprinkle with powdered sugar as if it was covered with a blizzard)))

Well, thank you. While we don't know how to eat a house, we will make gingerbread men from the dough. And if we grow up, we will build a house!

tumanofaaaa I've been hatching this idea for 30 years)) okay, 25 for sure))) it's worth it !!!

[marmil, Marina]

marmil, Marina, indicate the number of ml in the glass and what kind of flour you used

Somehow suspiciously little flour for so many other ingredients
And the taste of such a gingerbread is more like a cookie or a gingerbread? Crunchy, hard, soft, crumbling or not?

standard glass 250 ml. Wheat flour Extra high grade ... though I forgot to clarify that I put spoons with a decent slide)) that is, we don't measure it scrupulously as for bread everything is in grams, here you can give free rein to your hands)) the main thing is no more than 6 pieces. And they taste exactly like a gingerbread, a tart, aromatic gingerbread. Softness depends on how to roll it - if you want soft - thicker, mm 0.5, if you want crispy - roll it into a transparent state.

Gingerbread cookies do not grow stiff even after 3 weeks))) checked just recently)))

I tried to make half a serving of gingerbread. There is too little flour! I poured in 3 FULL spoons - the dough is completely liquid, like sour cream.Added more, still liquid. I put it in the refrigerator overnight, froze. When kneading, I added more flour, barely rolled out the dough, it is so sticky, although I sprinkled the table well with flour. It was also necessary to add flour to the dough, but I was afraid that there were no hard gingerbread cookies. As a result, when baking, everything blurred and turned out to be one cake. Cut into diamonds. We will eat such, although for me they are very greasy, oily on top, even blot with a napkin. Usually I try not to use recipes where the ingredients in spoons are full, not very full, etc. How much more convenient when everything is in grams and the recipe has been checked more than once. Although for 25 years, probably checked. But I did not grow together

Girls, oh Lord! of course 6 glasses of flour !! Forgive me, this is some kind of long-term eclipse !! like I reread it a hundred times, and also answered complete nonsense))))) sorry! I'll fix it in the recipe now !!

spoons with a decent slide I put in pancakes how horses could mix in my head, people ??

glasses in the ingredients, but in the cooking method I would still fix