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Gingerbread Biscuit House

Serves: 8Course: 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

Tools

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:

  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. 

Icing:

  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.




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