Chilean Gingerbread House - Pilar Hernández's Chilean Kitchen
For many years we bought the gingerbread house kit, ready to assemble and decorate, but the cookie was always inedible and the sweets unappealing, so this year I decided to make my own homemade gingerbread house. I had a few design problems, but it's really not difficult.
Ingredients · Servings 20
- 3/4 cup of plain yogurt
- 85 grams of butter
- 1 cup of brown sugar
- 1/2 cup of molasses (you can use chancaca)
- 1 egg
- 5 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 3 egg whites
- 4 cups of powdered sugar (no need to sift)
- colorants, optional
Method · PT-497396H59M29S
- In a small saucepan, melt the butter with the molasses or grated chancaca. Do not boil; remove from heat.
- Add the yogurt and stir well until everything is combined.
- Add the brown sugar and stir until combined. Add the egg and stir until incorporated.
- In a medium bowl mix 1 cup of flour with the cinnamon, ginger, salt, and baking soda.
- Add this mixture to the previous mixture and stir until combined.
- Gradually add the rest of the flour until you obtain a dough; it should be flexible but not sticky.
- Divide the dough in two, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350F or 180C
- On a floured work surface, roll out the dough on silicone paper until it is between 8 mm and 1 cm thick.
- Cut out the desired pieces: walls, roof, trees, etc.
- Remove the excess dough and transfer everything with the parchment paper to the baking sheet and bake for 15-18 minutes or until it is cooked to the touch, does not sink, and is lightly golden brown at the edges.
- Let it cool completely before assembling the little house.
- With the mixer on high speed, beat the egg whites until foamy (like a bath of foam). Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, continue beating at medium speed; the more you beat, the stiffer the icing will be.
- Once it is nice and thick and forms waves that don't move, transfer it to a piping bag and assemble the house, being careful because the icing dries quickly in contact with the air.
- It's good to put icing inside and outside all the joints.
Description
An entertaining activity.
- To make the dough: In a small saucepan, melt the butter with the molasses or grated chancaca. Do not boil; remove from heat.
- To make the icing: With the mixer on high speed, beat the egg whites until foamy (like a bath of foam). Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, continue beating at medium speed; the more you beat, the stiffer the icing will be.
