• Smiki's Corner

Mini Kucice /Mini Gingerbread Houses

Please scroll down for English

Moze da bude dekoracija na vasem stolu ili odlican pokon za nadolazece praznike.


Tjesto

130 g molasses

180 g braon secera

200 g neslanog maslaca

rendana korica 1-og limuna

3 m.k djumbira

2 m.k cimeta

1/2 m.k muskatnog orascica

1 m.k sode bikarbone

500 g brasna

1 m.k soli

1 jaje


Glazura

200 g secera uprahu

1 belanjce

1 kasika limunovog soka

1 kasika vode, po potrebi


1. U vecu serpu staviti molasses, secer, maslac, koricu limuna i zacine. Staviti na laganu vatru da se polako topi, mesati, kad zakuva skloniti sa ringle pa dodati sodu bikarbonu. Promesati da se sve sjedini pa ostaviti da se hladi oko 15 minuta.


2. Prohladjenoj masi polako dodavati brasno, mesati (bice tesko) minut-dva, dok se sjedini. Dodati razmuceno jaje i so. Mesati samo da se sve sjedini, zamotati u foliju i staviti u frizider na 1 sat. Tjesto ce biti dosta meko tokom izrade, nikako ne dodavati extra brasna.


3. Zagrijati rernu na 140 C (na ventilator). Obloziti plehove papirom za pecenje. Razviti tjesto izmedju dva komada prozirne folije.

4. Napraviti sablon kucica ili kalupima (5 cm) vaditi oblike, slagati ih na pripremljene plehove, staviti ih 5 minuta u zamrzivac. Potrebno je 2x prednja i zadnja strana, visina 5 cm-sirina 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. Odzak 2cm x 1cm pa jednu stranu malo zaseci.

4. Peci 4-5 minuta. Kad su peceni bice jako meki, ostaviti ih da se prohlade oko 5 minuta da ocvrsnu pa ih prebaciti na zicu da se skroz ohlade.


5. U medjuvremenu, mikserom izmutiti belanjce, dodati prah secer i sok limuna. Mutiti da se dobije cvrsca ali tekuca glazura, spajati stranice keksica. Ostaviti preko noci da se dobro osuse.


Savet

Glazura se moze cuvati u hermeticki zatvorenoj tegli u frizideru do nedelju dana.




Mini Gingerbread Houses

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.

21 views

Related Posts

See All