Cookie house

Name: cookie house
Cook time: 60 min
Total time: 165 min
Yield: 8
Cuisine: Dutch
Ingredients: 250 g unsalted butter at room temperature; 150 g dark brown sugar; 250 g pouring syrup; 6 tl ground ginger; 4 tl cinnamon; 600 g wheat flour; 3 tl baking powder; tl salt; 1 medium sized egg; 200 g powdered sugar; 300 g granulated sugar

Koekhuisje of gingerbread. Decorated with caramel, glaze and sweets: Christmas at the top

Ingredients

Kitchen Stuff

1 rolling pin
1 Molds for cookie house (set of 2)
1 baking paper

Directions

Beat the butter and caster sugar in a bowl with a mixer in 5 min. Airy. Add the syrup, ginger and cinnamon and mix for 1 more minute.
Sift the flour, baking powder and the salt above it. Knead into a cohesive dough ball. Press flat.
Wrap the dough in cling film and place in the refrigerator for 30 minutes.
Preheat the oven to 200 ° C.
Divide the dough into 2 pieces. Dust the worktop with some flour. Roll out the dough to ½ cm thick. Push into the molds.
Dust the rolling pin with flour and roll the dough into the shape. Remove overlapping dough.
Fry the cake parts for about 15 minutes in the oven, until the edges turn color. Allow the cake to cool in the molds outside the oven in 1 hour.
Split the egg. Put the protein in a bowl. The egg yolk is not used. Stir the egg white with the icing sugar into a smooth glaze.
Fill a corn (pastry bag) of baking paper with the glaze.
When the cheeses have cooled, gently push the cake parts out of the molds and lay them up on the work surface with the drawing.
Color with the glaze the windows, the roof and the door and decorate the dolls and Christmas tree. Let the glaze harden well.
Cover a wide, shallow dish with baking paper. Let the granulated sugar melt into caramel in a saucepan over low heat.
Move the pan back and forth from time to time, but do not stir. The caramel is ready when the sugar is dissolved and dark golden brown.
Make sure everything is ready for the next steps and work quickly. Carefully pour the hot caramel into the dish.
Baptize the sides of the front and rear façade in the caramel. Stick the side walls. Make sure you do not touch the caramel yourself, it is boiling hot.
Stick the roof to the front and rear façade. Finish the seams with the rest of the glaze.
Decorate the house with candy, stick it with extra glaze. Yummy! .

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Nutrition

915Calories

Sodium10% DV245mg

Fat40% DV26g

Protein20% DV10g

Carbs53% DV158g

Fiber12% DV3g

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