
Gingerbread Christmas House
A spiced gingerbread Christmas house decorated with pastel fondant, royal icing and sprinkles, with matching tree and snowflake cookies.
Ingredients
| 3 | eggs, farm | |
| 280 g | granulated sugar | |
| 120 g | dairy butter, soft | |
| 4 tbsp | 60 ml | natural honey, melted in a water bath |
| 2-3 tbsp | 30–45 ml | maple syrup |
| 1 tbsp | 15 ml | vanilla extract |
| 3-4 drops | concentrated maple syrup essence | |
| 2 tsp | 10 ml | cookie spices (cinnamon, clove, ginger, white pepper, cardamom, coriander, star anise, nutmeg) |
| 2 tsp | 10 ml | baking soda |
| 1 pinch | salt | |
| 650-800 g | flour (Sofia Mel) | |
| — | pastel pink and white (or pastel blue, ivory) FunCakes fondant, for decorating | |
| — | fine powdered sugar or FunCakes Magic fondant rolling powder (or cornstarch) | |
| — | FunCakes edible glue | |
| — | FunCakes royal icing mix | |
| — | FunCakes and Wilton sprinkles |
Instructions
Sift the flour, pour into a larger tray, add the salt, baking soda and cookie spices to about half of it - mix well and form a well in the middle. With a mixer, beat the eggs and sugar in a bowl until fluffy, add the soft butter, honey, pumpkin puree and the essences, and mix until smooth. Pour into the well in the flour and knead by hand into a medium-firm dough, first using the flour flavored with the soda and spices. Depending on the size of the eggs and the type of honey and butter, the dough takes between 650 and 800 g of flour, using any leftover when rolling out and shaping the cookies. Wrap the dough in cling film and leave for about 20 minutes, or overnight, in the refrigerator. Preheat the oven to 160°C. Line the bottom of several shallow trays with parchment paper. Roll out the dough on a lightly floured surface to a sheet about 5-7 mm thick, cut out the house elements and the cookies, and arrange spaced apart on the parchment-lined trays. Bake in the preheated 160°C oven for 10-12 minutes, or until the edges begin to brown. Remove and let cool completely on a rack. Roll out the chosen color of fondant on a surface lightly dusted with powdered sugar or fondant rolling powder to a thickness of 3-5 mm, smooth with a fondant spatula and cut out one by one with the same cutters used for the house elements, and then the chosen cookies. Brush each element with edible glue, stick the cut fondant onto the completely cooled element and lightly smooth again with the spatula. Cut out the door and windows of the house from white fondant and fix with edible glue in the desired places. Decorate each element and cookie one by one with royal icing and immediately sprinkle with the chosen sprinkles so they stick before the icing has set - leave 30-40 minutes to set. Assemble the house with royal icing (there are clips showing how this is done most easily) and leave to set for at least 4-5 hours, or overnight. Decorate further with royal icing and sprinkles and attach the cookies with icing in the desired places. And you have the most charming and radiant Christmas house, which even the fairy-tale characters could not resist ;) And here is a version in blue :) ... and the version in ivory :) <3