Probably the most popular request from my subscribers: “Share
proven gingerbread dough recipe. Therefore, the first
let this classic gingerbread dough recipe be in the book,
cooked by the custard method, which never let me down!
Premium wheat flour 300 g
Peeled rye flour 100 g
Chicken egg category CO 1 pc.
Butter1 125 g
Sugar 100 g
Linden honey 150 g
Rye molasses 15 g
Baking soda 2 tsp
1 Hereinafter – butter 82.5% fat.
Ground cinnamon 1 tsp
Dried ground ginger 1 tsp
Nutmeg 1⁄2 tsp
Powdered sugar 150 g
Egg white 1 pc.
on the tip of a knife
How to Make a Gingerbread House
1. Sift both types of flour into a bowl.
2. In a large saucepan, combine sugar, honey, molasses, spices, bring
until smooth and completely dissolved sugar. Take off
from the fire, add the sifted soda, stir with a whisk. The mixture
should foam up a lot.
3. Add diced softened butter,
stir with a whisk until dissolved.
4. Add 3 tablespoons of flour from the total volume, mix
whisk until smooth.
5. Add the remaining flour, knead the dough with a spatula,
gently knead the mass. The dough should be slightly sticky but plastic when connected and not rough. Divide the finished dough
into 2 parts, wrap each in cling film, put in the refrigerator
for 2 hours, preferably at night.
6. Remove the chilled dough from the refrigerator, leave for about
5 minutes at room temperature. Remove foil and roll out
into a layer 0.3–0.5 cm thick between two sheets of food
parchment (it is more convenient if there is a silicone mat from below, slightly (!)
dusted with flour, and on top – confectionery parchment).
cool and cut out the missing details of the house
7. Cut out the details of the house according to pre–prepared stencils.
Place the cut pieces carefully on a lined baking sheet.
pastry parchment or a silicone mat.
8. Bake at 175C for about 10–12 minutes until golden
colors. The exact baking time depends on the size of the products, as well as
on the power of your oven. Cool the finished cookies on a wire rack.
9. Roll out the remaining dough again between the silicone mats,
cool, and cut out the missing details of the house.
10. To prepare the glaze, combine the sifted powdered sugar
with lightly beaten egg white, add citric acid
and stir until smooth. Cover with damp
with a cloth and let sit for 10 minutes. Decorate the details of the house
frosting with a pastry bag. After the details
dry completely, connect them with a thick glaze, with
the need to support the walls with improvised objects
When preparing the dough, be sure to add flour in parts,
so that the dough does not turn out too hard, so watch
for consistency after adding each serving. Specified
I used up all the flour in the recipe.
The dough turned out plastic and was very easy to work with.
The required amount of flour can be changed
depending on the brand of flour used.
Dough scraps can be joined, wrapped in cling film
and refrigerate for 30 minutes. For re–
use it is important that initially the dough
did not roll out with a large amount of flour for dusting,
not windy (cover immediately with cling film)
and not heated (knead dough scraps
hands only until it is joined into a homogeneous layer – not for long).
Otherwise, the structure of products from the test of the second rolling
it can be worse – heterogeneous and layered.
The indicated amount of ingredients is enough for one
medium-sized house. Details of the house before assembly
should be stored in an airtight container