Hexenhaus - Gingerbread HouseTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat oven to 180° C (350° F)
Preparation time: 15 minutes + 1 hour or more
Waiting time: 24 hours
Cooking time: Under 30 minutes
Will keep for 6 weeks
Difficulty: Average
Nutritional values
per 100 g
Energy:344.1 kcal
Proteins:5.8 g
Fats:11 g
Carbohydrate:57.1 g
Fibers:1 g
Sugar:29.6 g
Cholesterol:47.7 mg
Sodium:67.3 mg
Calcium:29.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
700
g
honey
*Dough
200
g
sugar
220
ml
butter
2
eggs
grated zest of 1 lemon
30
ml
cocoa powder
1000
g
flour
75
ml
milk
*Icing
2
egg whites
300
g
icing sugar
6
x
2
ml
lemon juice
the scraped seeds from a vanilla bean
*Decoration
2
ml
flour
icing sugar
red leaf gelatin
various candies
flaked almonds
METHOD
- In a bowl set over a pan of simmering water, warm the honey, sugar and butter together, stirring often until the sugar has dissolved. Allow the mixture to cool slightly.
- Add the eggs, lemon zest, cocoa powder and spice and mix with a whisk. Add the flour to the mixture and blend thoroughly.
- In a cup, dissolve the hartshorn salt in 3-4 tbsp. milk and the potash in the remaining milk. Knead the mixtures into the dough.
- Wrap the dough in plastic wrap and let stand for 24 hours at room temperature. The next day, knead the dough quickly and roll it out on a floured board to a thickness of 1-2 mm.
- Cut the stencil shapes for the house out of cardboard and assemble them to check that the pieces fit correctly. You will need a rectangular base, two triangular gables and two rectangular roof pieces. Use a knife to cut all these pieces out of the rolled out lebkuchen dough.
- The remaining parts can be used however you wish to create the chimney, doors, window shutters and trees. Place all the parts on a baking sheet layered with parchment paper and bake in a preheated 180° C (350° F) oven for 5-10 minutes.
- Meanwhile, beat the egg whites for the icing until foamy. Add the sifted icing sugar and beat until it becomes thick and smooth. Mix in the lemon juice and vanilla pulp.
- Allow the baked building components to cool and then assemble them with the icing. Use the red gelatin sheets as windowpanes. Use your own imagination in using the candies to decorate the house.
- It is best to wrap the gingerbread house in attractive cellophane, whether you plan to keep it or give it as a gift. In this way it will keep for five to six weeks.
CHEF'S NOTES
Tradition
Lebkuchen Spice Mix
It is a mixture of wonderful aromatic spices, including: Cinnamon, Cloves, Allspice and Nutmeg. It is traditionaly used for baking Gingerbread (Lebkuchen).
Hartshorn Salt
Hirschhornsalz - known in English as Hartshorn, Ammonium Bicarbonate or Carbonate of Ammonia. You will find this product required for many of old European and German baking recipes, like Gingerbread cookies, Biscotti, flat cookies and more.
