Gingerbread houses are gorgeous, festive, and are made to be admired! For those who do not love gingerbread (i.e. children) we used our sugar cookie recipe to bake mini “Soetkoekie” houses. Soetcookies hold their shape well when baking, this lends itself to shaping the dough with cookie cutters or a knife. We created this little house by cutting dough to fit the following template.
- 300g Butter
- 1 cup Sugar
- 1 Egg
- 1 tsp. Vanilla
- 2.5 cups Cake flour
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
Whip the butter and sugar until light and creamy. Add the egg slowly with the vanilla and stir. Sift the remaining ingredients and beat into the mixture till the dough combines and forms a ball around the whisk/dough hook. Place the dough in cling film and store in the fridge for 1 hour, or until firm.
Cut a slice of cold dough, place the template over the dough and cut along the template to create the walls x 2, roof x 2 and front/back x 2. Place on a lined/ non-stick baking tray and bake at 180°C for 8-12 minutes or until the edges are golden. Allow to cool on the baking pan.
We used royal icing powder mixed with water to create an icing which dries hard in minutes/ you could create your own by whipping egg whites and icing sugar. We decorated our houses using Nicoletta Christmas Tree Confetti, Heart Confetti, Snowflake Wafers, Pearl Drops, and Nicoletta Soft Pearl balls in cream, green and red. We created an edible glue using CMC and water to stick our decorations to the houses.