Honey house - Kristina Gašpar
Honey house - in anticipation of the upcoming holidays... Fragrant and tasty...
I prepared the honey house for the first time and here is how it looks. When you decorate it, I advise you not to copy anyone, but to let your imagination run wild. I prepare the gingerbread and the house according to this recipe:
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Honey house - Kristina Gašpar
- 200 g of sugar
- 200 g butter
- 1 spoon of honey
- 2 eggs
- 1 bag of vanilla sugar
- 1 bag of spice for gingerbread
- 1 spoon of cocoa
- 500-600 g of soft black or white flour (plus flour for mixing and developing the dough)
- For decoration:
- 1 egg white
- 250-300 g of powdered sugar
- a teaspoon of lemon juice
- food coloring as needed
- Beat butter and sugar, then add eggs, honey and vanilla sugar. The mixture sits well. Then add flour, cocoa and spice for gingerbread and knead a smooth dough. While mixing, add flour so that the dough does not stick.
- Wrap the dough in a bag or self-adhesive foil and let it rest in the refrigerator for about half an hour.
- Roll out the dough to the desired thickness, but I advise you not to roll out very thin. I developed it about 6-7 mm thick.
- Cut the desired shapes and arrange them in a baking tray lined with baking paper.
- For this house, I didn't use models and templates, but cut the parts accordingly. Be sure to leave plenty of space between the pieces so they don't stick together during baking.
- Bake for 15 minutes at 150 degrees.
- When the parts have cooled, combine them with a mixture of egg whites and powdered sugar with the addition of lemon juice. And you will get it by whipping the specified amounts in the "decoration" section with a mixer.
- Add sugar gradually until you get the right consistency. the amount of sugar depends on the size of the egg whites.
- If desired, you can color the mixture (royal mass) with edible colors and decorate the house.
