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Gingerbread Houses

“Når en peberkagebager bager peberbagekager…”
This year was going to be it. I had to bake a gingerbread house.
The amount of dough is more than enough for six small houses, incl. a modified house-to-church plus cookies and a quarter even ended up in the freezer for later use. But make the whole portion, as you never know how inspired you are in house building, both quantity and size.

GINGERBREAD HOUSES
MANY SMALL HOUSES, APPROX. ONE LARGER HOUSE, DEPENDING ON HOW BIG IT IS.

GINGERBREAD DOUGH:
100 G BUTTER
200 ML SUGAR CANE SYRUP OR ANY OTHER SYRUP
270 G SUGAR
300 ML DOUBLE CREAM
1/2 TSP. GROUND CARDAMOM
1/2 TSP. GROUND PEPPER
1/2 TSP. GROUND CLOVES
1/2 TSP. GROUND ALL SPICE
1/2 TSP. GROUND GINGER
1/4 TSP. GROUND STAR ANISE
3 TSP. GROUND CINNAMON
1 KG. FLOUR

Heat butter, sugar, syrup, cream and spices in a pan stirring until the sugar has melted. Remove the pan from the heat and cool the mixture sightly.

Sift flour into the sugar mixture and mix it well together into a very soft and smooth dough.

Form the dough into four balls and press them flat, it will make it easier to roll the dough out. Wrap the balls into cling film and place them in the fridge overnight.

Preheat the oven to 175 degrees celsius.

Roll a dough ball to a thickness of 0.5 cm and either cut out for a model with a pizza slicer (clean, sharp lines) or a sharp knife.

Gather the leftovers and repeat until the entire ball is used before using the next ball.

Put the pieces on a baking sheet lined with baking paper and place it in the middle of the oven, bake for 6-15 minutes. depending on size. Touch the cakes, they must be slightly firm and the colour is golden brown.

Let the cakes cool completely, preferably for a couple of hours.

ASSEMBLY:
SUGAR FOR CARAMEL

Melt sugar on a pan to an amber caramel.

Cut the ends of the house, if the houses  need to be completely straight. Dip them in the caramel, MIND YOUR FINGERS, and assemble the sides and then the roofs quickly, the caramel will solidify right away. (It took me 20 minutes to assemble six small houses)

Allow the houses to cool completely.

ROYAL ICING:
2 (60G) EGG WHITES
330 G ICING SUGAR
2 TSP. LEMON JUICE
A PINCH OF BAKING SODA

Whisk egg whites and lemon juice to soft peaks.

Sift the icing sugar and baking soda into the whites and whip into a shiny meringue.

Natron in icing makes the colour whiter and the icing does not stiffen too fast in the bowl.

Put the icing into a piping bag with around tip and decorate the houses. (I did it after I had assembled the houses, as I would certainly have ruined the decoration during the collection). Let the houses dry completely.

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