See Also: Christmas · Cooking Club · Germany
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
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 1//2 teaspoons ground ginger
2 1/4 cups sugar
4 large eggs (7/8 cup total)
1/2 cup honey (make sure it is liquid, not crystallized)
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.
ROYAL FROSTING for a Gingerbread House (can also use Wilton's Meringue Powder icing mix)
3 egg whites
1/2 teaspoon cream of tartar
1 pound powdered sugar, sifted or whirled in food processor
Beat egg whites and cream of tartar until foamy. Slowly beat in sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife. Keep bowl of frosting covered with damp paper towel while working, to keep frosting from drying out. Use to cover gingerbread houses, and for cutout cookies. This drys rock-hard.
CANDY SUGGESTIONS:
candy canes, peppermint, licorice sticks and ropes, lemon drops, any colorful hard candies, any gummy candies, marshmallows, pretzels, ice cream cones for trees, wafer cookies or candies for shingles or sidewalks....use your imagination. Cereal makes great designs, as well as dried fruits.
Recipe created 1999-11-21.
