120g caster sugar
120g margarine or butter
1 teaspoon baking soda
1 package( 20-25g) of gingerbread spice or 3-4 teaspoons homemade gingerbread spice
Mix flour with baking soda. In a pot heat: honey, sugar and gingerbread spice until the mixture will become more liquid. Set aside so it cools slightly. Pour warm honey into the flour. Then add butter diced into cubes and an egg. Mix thoroughly with a spoon and then knead with your hands to smooth dough. Shape into a ball and wrap in cling film. Put the dough into the refrigerator to "rest" for 5-10 minutes.
When the time passes, remove the dough from the refrigerator, split in half, re-wrap one part in a cling film. Second part roll with little bit of flour (or between two sheets of foil) till 4-5mm thick and cut out any shape you want. If you want to cut out mini houses roll the dough to a thickness of 2-3mm and then use the template provided to cut out all needed parts. Do the same with the second part of the dough.
Preheat your oven to 180 C. Place gingerbreads on a flat baking tray lined with baking paper or silicone mat keeping the distance. Before you start baking you can spread gingerbreads with beaten egg and decorate with nuts or dried fruits. Don't do anything for gingerbread houses.
Bake 7-9 minutes according to the thickness and the size of your gingerbreads. 4-5 minutes should be enough for mini houses. Gingerbreads should be slightly gold. The darker the color, the harder your cookies will be. Store in an airtight container, up to a few weeks. If they become too hard: remove cookies from the tin day before serving.
Cold parts of houses glue together with royal icing. Ready gingerbread houses set aside for a few hours to dry and then decorate. Keep in a tightly closed container.
Click here to downlad the "Mini Gingerbread Houses" template.
Please note! The "Mini Gingerbread Houses" template is for home use only. It cannot be distributed or copied in any form without prior written approval.