Serves: makes 4-6 small gingerbread houses
Prep time: 1 hour
Cooking time: 30 minutes
- 85g unsalted butter, melted
- ½ cup Raw Earth
- 1 tsp vanilla extract
- 1 egg
- 1 cup plain flour
- 1 tbs cornflour
- 2-3 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp allspice
- 165g Raw Earth
- 5g egg white powder
- 2 tbs water
- dried cranberries
- almond meal
- almond flakes
- Fresh flowers
- Combine the melted butter with Raw earth and vanilla extract. Beat to combine. Add the egg and beat to combine. Sift over the flours and spiced and stir to combine with a wooden spoon.
- Lightly flour your hands and gently knead. Turn out onto a lightly floured surface and knead for a few minutes. Form into a disk and cover tightly with plastic wrap. Place in the refrigerator for 20 minutes.
- Preheat the oven to 180C
- Remove the dough from the oven and roll out between 2 pieces of baking paper.
- Create a small gingerbread house template 2 x front, 2 x walls and 2 x roof.
Front 30×20 x 25mm
Side walls 20 x 30mm
Roof 35 x 25mm
- Cut out the pieces for 4-6 gingerbread houses, keeping in mind they will shrink slightly when cooked.
- Place the pieces on a baking tray, cut out the doors and place these on the tray to bake also. Bake for 8-10 minutes. Remove from the oven. Place on a wire rack for 30 minutes to cool completely.
- Make the icing by processing the Raw Earth in a food processor until fine.
- Beat the egg white powder with 1 tbs water until frothy. Add the remaining 1 tbs of water and beat for about 1 minute. Gradually spoon in the Raw Earth and continue to beat until stiff peaks form.
- Place the icing in a piping bag or a small ziplock bag, snipping the end.
- Get your plate and cover with baking paper or another decorative paper. Place it on your serving plate.
- Start building your little houses using the icing to stick together the pieces. Leave to set for 30 minutes.
- Start decorating using the icing, sticking the cut-out doors on as chimneys. Use dried fruits, nuts and seeds to decorate.