Mini Kućice /Mini Gingerbread Houses

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Može da bude dekoracija na vašem stolu a ako ih umotate u celofanske kesice, odličan je pokon za nadolazeće praznike

Tjesto

130 g molasses

180 g braon šećera

200 g neslanog maslaca

rendana korica 1-og limuna

3 m.k djumbira

2 m.k cimeta

1/2 m.k muskatnog oraščića

1 m.k sode bikarbone

500 g brašna

1 m.k soli

1 jaje

Glazura

200 g šećera u prahu

1 belanjce

1 kašika limunovog soka

1 kašika vode, po potrebi

Priprema

1. U veću šerpu staviti molasses, šećer, maslac, koricu limuna i začine. Staviti na laganu vatru da se polako topi, mešati, kad zakuva skloniti sa ringle pa dodati sodu bikarbonu. Promešati da se sve sjedini pa ostaviti da se hladi oko 15 minuta.

2. Prohlađenoj masi polako dodavati brašno, mešati (biće teško) minut-dva, dok se sjedini. Dodati razmućeno jaje i so. Mešati samo da se sve sjedini, zamotati u foliju i staviti u frizider na 1 sat. Tjesto će biti dosta meko tokom izrade, nikako ne dodavati extra brašna.

3. Zagrijati rernu na 140 C (na ventilator). Obložiti plehove papirom za pečenje. Razviti tjesto između dva komada prozirne folije.

4. Napraviti šablon kućica ili kalupima (5 cm) vaditi oblike, slagati ih na pripremljene plehove, staviti ih 5 minuta u zamrzivač. Potrebno je 2x prednja i zadnja strana, visina 5 cm-širina 4 cm pogledaj sliku (prvi red s leve strane).

Zatim 2x krov 3.5 cm x 4 cm

Drugi red - 2x stranice 3 cm x 3 cm

Odžak 2cm x 1cm pa jednu stranu malo zaseći

4. Peći 4-5 minuta. Kad su pečeni biće jako meki, ostaviti ih da se prohlade oko 5 minuta da očvrsnu pa ih prebaciti na žicu da se skroz ohlade.

5. U međuvremenu, mikserom izmutiti belanjce, dodati prah šećer i sok limuna. Mutiti da se dobije čvršća ali tekuća glazura, spajati stranice keksića. Ostaviti preko noći da se dobro osuše.

Savet

Glazura se može čuvati u hermetički zatvorenoj tegli u frižideru do nedelju dana.

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Mini Gingerbread Houses

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This recipe makes 15 mini gingerbread houses

Ingredients

130 g dark molasses

180 g soft light brown sugar

200 g unsalted butter

zest of 1 lemon

3 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp bicarbonate of soda

500 g plain flour

1 tsp salt

1 lightly beaten medium egg

Royal Icing

200 g icing sugar

1 small egg white

1 tbsp lemon juice

1 tbsp water

Method

1. Pour the molasses into a large saucepan with the sugar, butter, zest and spices. Keep on a low heat until all the sugar has dissolved. Then, bring to the boiling point, remove from the heat, add in the bicarbonate of soda and mix until combined. Leave to cool for 15 minutes.

2. Slowly sift the flour and salt into the mixture, then add the egg. It may become quite tough to fold with a wooden spoon so an extra pair of hands would be helpful, or you can use a stand mixer. Mix until combined - don't overwork the dough - then wrap in cling film to chill in the fridge for 1 hour.

3. Preheat the oven to 140 C (fan). Line a baking tray with baking paper. Roll the dough between two sheets of cling film, to a thickness of about 5 mm. Using a mini house cookie cutter (5 cm), cut out the shapes and gently place them on the prepared baking trays. Place in the freezer for 5 minutes.

4. Bake for 4-5 minutes. They will still be soft once baked, so leave them to cool for 5 minutes in order for them to harden. Carefully transfer to a wire rack to cool completely.

5. Meanwhile, mix the icing sugar, egg white, lemon juice and water together to make a thin, runny icing. Using a piping bag fitted with a fine nozzle, decorate the houses. Pipe along the edges of the sidewall pieces to stick them to the front wall/door pieces. Cover the roofs with icing and sprinkle over decorations. Leave to set overnight.

Tip

You can store the leftover icing in an airtight container in the fridge for up to 1 week.

ENJOY!

Find more of my recipes on my Recipes Page

Did you make this?

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