Gingerbread House

Heat honey, sugar and butter on medium heat, stirring constantly until the sugar has completely dissolved. Let cool to lukewarm.

Add the egg, lemon zest, cocoa and spices. Dissolve potash and ammonium carbonate in 1 tablespoon water. Mix together with the flour and honey mixture. Knead to a firm dough.

Wrap the dough in plastic wrap and let sit at room temperature for one day.

Cut the dough in half, knead the dough again, and roll to 2mm (approximately 1/10 inch) thick. Cut out rectangles approximately 35 x 45 cm (approximately 14 x 18 inches). Place on a greased and floured baking sheet.

Bake in preheated oven bake at 180°C (approximately 350°F) for 15-20 minutes. Remove and let cool on the baking sheet.

Using baked cookie rectangles, a gingerbread house can be prepared (he base of the house should be 30x40 cm or approximately 12 x 16 inches) as in the accompanying picture.

Using cookie dough and your imagination, ornaments, roof shingles, doors, windows, etc. can be made. Making templates ahead of time help to ensure that everything fits together well.

Glue individual pieces together with thick frosting. To make icing, whip egg whites until very stiff and mix in powdered sugar.

Allow plenty of drying time.