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Gingerbread House?

A friend is pondering making tiles for gingerbread houses – so I think a recipe is in order. This is a classical one for gingerbread houses, based on flour (as opposed to Elisenlebkuchen, which are based on nuts and contain little or no flour at all).

But if you are going to build things with it, Elisenlebkuchen are not the best suited… so here you go, a flour-based recipe for Lebkuchenteig. (In contrast to the other recipes I’m posting on this blog, I have not made this myself. I have baked similar gingerbread for houses some years ago, though, and they are all pretty similar, and – if you use butter and nice honey and a good spice mix, all delicious.)

400 g honey
150 g butter
200 g sugar
2 eggs
10 g gingerbread spice mix (vary to taste)
1 pinch salt
800 g flour
4 level teaspoons baking powder
20 g cocoa

Melt honey and butter in a pot, add sugar and stir until sugar has dissolved. Set to cool, then stir eggs and spices into the mass. Mix flour, baking powder and cocoa powder and mix into the honey mass, first with a spoon, then knead the rest of the dry ingredients in. Let the dough sit for about one hour.

On a floured work surface, roll dough into a sheet of about 1 cm thickness. Cut into desired shapes for the house (or use cookie cutters to cut out cookies).

Bake for 10-15 minutes at 175°C. Let the pieces cool completely before gluing them into the house; best to let them sit over night and glue them the next day.

(Translated from a Chefkoch.de recipe)

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