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Gingerbread Biscuit House

Serves: 8Recipe course: Cookies & BiscuitsOccasion: ChristmasMachine: MixerTotal time (min.): 50Complexity (1 to 3): 3
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"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




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)


150g icing sugar
1 egg white
a few drops of lemon juice



  1. Whip together egg, sugar and butter.
  2. Add ginger. Mix dry ingredients and fold them into the butter mixture.
  3. Roll the dough thin 3-5mm and cut favourite shapes.
  4. Bake for 8 min at 180C. 


  1. Whip the icing sugar with egg white on fast for 7-8 min until it thickens
  2. Add a few drops of lemon (orcitric acid).
  3. Can be piped unto cooled biscuits, used to build the gingerbread house. Can be coloured with food colouring.

All recipes | Biscuit RecipesCake recipes

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