Mini Gingerbread Houses

Ingredients

Honey 180 g

Brown sugar 150 g

Butter 100 g

Flour 450 g

Cinnamon 2 tsp

Cardamom 1 tsp

Ginger 1 tsp

Egg 1 pc

Sour cream 100 g

Cream topping 10 g

Egg whites 3 pc

Icing sugar 120 g

Place the honey and brown sugar in a saucepan over low heat. Add the softened butter and heat, stirring, until the mixture becomes liquid and smooth. Sift the flour into a large bowl, add the spices, egg, and sour cream. Mix everything together and pour in the honey-butter mixture.

Knead the dough and refrigerate for half an hour. Roll out the dough to a thickness of about 0.3 cm and cut out the pieces for the future house.

You can make a small gingerbread house (0.9 cm doorway width) or a little larger (1.25 cm wide). Houses with a 0.9 cm doorway width fit better on a regular cup, but gingerbread houses with a 1.25 cm door can be used to decorate a very large and heavy cup.

Bake the finished cakes in a hot oven (190-200°C) for 15 minutes. If there are any uneven areas, you can trim them slightly while the cakes are still hot and flexible. Then you can begin decorating the walls.

While the decorated cakes are drying, prepare the mixture to glue the future house together. To do this, beat the egg whites until stiff, then, while continuing to beat, gradually add the powdered sugar. The mixture should be very thick and dense. 

We glue the resulting mixture onto the walls, coat the roofs, and sprinkle them with powder!

Enjoy your meal!