Gingerbread Biscuit House
| Serves: 8 | Course: Cookies & Biscuits | Occasion: Christmas | Machine: Mixer | Total time (min.): 50 | Complexity (1 to 3): 3 |
"Gingerbread recipe with fresh ginger has wonderful flavour. We like to use this dough to make a Gingerbread House or simply bake cookie shapes for different occasions from Christmas to Valentines Day. Equally good decorated with icing or eaten as it is." Hans Kolberg
Tools
- Kitchen Machines: Stand mixers, or hand blenders
- Accessories and Attachments: K beater
Ingredients
Biscuits:
260g Flour
100g Sugar ( Love Dark Brown!)
1 Medium Egg
70g Butter
2-3cm piece of fresh Ginger Root
1 Teaspoon Baking Powder
3 Tablespoons cacao powder ( Optional, for darker colour!)
1 Teaspoon Cinnamon
5 cloves ( crushed)
Icing:
150g icing sugar
1 egg white
a few drops of lemon juice
Method
Biscuits:
- Whip together egg, sugar and butter.
- Add ginger. Mix dry ingredients and fold them into the butter mixture.
- Roll the dough thin 3-5mm and cut favourite shapes.
- Bake for 8 min at 180C.
Icing:
- Whip the icing sugar with egg white on fast for 7-8 min until it thickens
- Add a few drops of lemon (orcitric acid).
- Can be piped unto cooled biscuits, used to build the gingerbread house. Can be coloured with food colouring.
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