Christmas Snow Gingerbread House
Baking and Desserts • Austrian
Description
Use the provided templates to cut out the parts of the house from the dough, and also prepare two plates measuring 17x19 cm for the roof. The dough can be frozen and stored for up to 1 month; thaw before use.
Ingredients
- Brown Sugar 1¼ cups
- Black Pomegranate Molasses ¾ cup
- Butter 5 oz
- Ground Cinnamon 1 tablespoon
- Salt ½ teaspoon
- Grated Ginger Root 1 tablespoon
- Milk 1¼ cups
- Baking Powder 1 tablespoon
- Wheat Flour 6½ cups
- Sugar 3¼ cups
- Water 1¾ cups
- Egg white 5 oz
Step-by-Step Guide
Step 1
Combine brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon until the sugar dissolves, about 10 minutes. Add milk. Remove from heat and let cool.
Step 2
Pour the milk mixture into a bowl, add baking powder and flour. Using an electric mixer, starting on low speed and increasing to medium, mix well until smooth. Divide the dough in half, shaping into discs. Wrap in plastic and refrigerate overnight. On a lightly floured surface, roll out the gingerbread dough to a thickness of 0.5 cm. Lightly dust the top of the dough with flour. Place the template on top and cut out shapes using a cutter (use a small knife to cut out windows).
Step 3
Transfer the shapes to parchment paper. Bake, rotating the sheets of dough as they begin to brown, about 15 minutes. Allow to cool completely.
Step 4
Once the house pieces are ready, prepare the caramel syrup. It acts as glue. Combine 1¼ cups of sugar and ¾ cup of water, bring to a boil, reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.
Step 5
Dip one tip of the front part of the future house into the syrup and let the excess drip off, processing only the tip you will be joining at a time (assemble the house quickly, as the caramel hardens; press the glued pieces together for better adhesion). Repeat the process with all remaining house pieces.
Step 6
Brush the edges of the house's gable with caramel syrup and immediately attach the roof (be careful to align the roof evenly and centrally).
Step 7
To make the chimney, first glue the forming pieces together, and only then attach it to the roof (if by this time the caramel in the saucepan has started to harden, place it in the oven for a short time). Attach the door to the frame, leaving it slightly ajar.
Step 8
Next, decorate the house. For this, prepare the icing. Whip 2 cups of sugar, ½ cup plus 2 tablespoons of meringue powder (you can use egg whites from 3–4 eggs, do not add water), and 1 cup of water with a mixer until fluffy white mass forms, about 7–8 minutes. It is best to use immediately, as the icing hardens quickly.
Step 9
Use the icing to outline around the windows and doors, draw shingles on the roof, and dust the roof with powdered sugar to give the appearance of snow cover.
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