Little Gingerbread House
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1 kg honey
1/4 l Water
650 g rye flour
600 g flour
each 100 g finely chopped candied orange peel and candied lemon peel
40 g mixed gingerbread spice
30 g baking soda
10 blanched almonds
2 tbs. lemon juice
3 egg white
300 g icing sugar
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Boil the honey with the water while constantly stirring. Let chill. Sift the flour on a baking sheet and sprinkle the candied fruit and the gingerbread spice-mix on it. Make a little pit in the flour and pour in the nearly cold honey. Blend everything together and add the baking soda at the end. Beat until you have a firmly dough. Let the dough chill for about two days.
Prepare cardboard patterns for the house. Put liner on two baking trays. Preheat the oven to 200°C.
For the walls:
Cut the dough into 40 cm long 1.5cm thick rolls. Put them on a baking tray, about 2-3 mm apart. Once finished, it should look like blockhouse wall. The wall should not be larger than 40x26 cm. Bake for 20-30 min.
Roll out the rest of the dough, but put a little aside for the chimney and the fence, about 1 cm thick. Cut a square of about 25x15cm and a second of 35x28cm. Put the squares on a lined baking tray and pierce each with a fork several times. Bake on the middle rack of the oven for about 20 min.
Put the patterns for the walls on the 40x26cm square and cut the walls out with a sharp kinfe. Cut out a door and a window in one of them, this will be the front.
Cut a base panel and two roof pannels out of the remaing squares. Roll out the remaing dough, make about 10 little gingerbread figures decorated with an almond and 4 panels for the chimney and little strips for a fence. Blend lemon juice, egg whites and icing sugar and stir until you have a smooth glaze.
Stick all parts of the house together with the glaze. Take your time for this! After this is completed, cover the roof and chimney with rest of the glaze so that it looks like snow. Decorate the rest of the house with the sugar sprinkles or other cookies.
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