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Gingerbread House : German Hansel and Gretel House
From Dorothy McNett's recipes at www.dorothymcnett.com. Use for any gingerbread house creations, and for making cookie cutouts for trees, etc. These are very crispy and hard for about 2 weeks so that your gingerbread house will stay standing. Decorate your holiday tree with cookie cut-outs, they will stay good for 2-3 weeks as long as the elves and reindeer do not snatch them off.
6 cups all purpose unbleached flour
Whisk flour, spices and sugar together in a very large mixing bowl. In batter bowl, whisk eggs and honey. Dump into the dry ingredients and using a stiff stirring spatula, mix until egg mixture has been distributed. Then mix with hands until ingredients blend into a crumbly mixture, the flour is being absorbed, and the mixture is almost clinging into a rough ball. This may take 2-3 minutes of your time to get it mixed. Dump dough onto counter. Knead with your hands until smooth and workable, which will take many minutes. (about 5) If it does not go together easily, cover it tightly with plastic wrap and let it stand about 15 minutes, then try again. You should be able to gradually make it roll into a large ball, picking up all of the crumbs and pieces of dough that have fallen around the counter. When smooth, put dough in bowl. Cover tightly with plastic wrap and keep at room temperature several hours so honey can be absorbed completely by flour. Divide dough into 5 pieces. On lightly floured board, roll one of the pieces to 1/8 inch thickness. Cut out house pattern using the templates, or use cookie cutters. Bake at 350 degrees about 12 minutes depending on the size of the cutout. Ice with confectioners icing or any white frosting.
Recipe created 1999-11-21.