- For the dough
- 1 tablespoon Ammonium carbonate
- 4 tablespoons Whipped cream
- 2 teaspoons potatoes
- 4 tablespoons Cherry brandy
- 500 grams honey
- 2 heaping tablespoons powdered sugar
- 750 grams Pastry flour
- 2 tablespoons Gingerbread spice
- 2 egg yolks
- Pastry flour (for dusting)
For the dough: Dissolve the ammonium carbonate and baking soda in the cream and kirsch.
Combine the honey, powdered sugar and 50 ml (approximately 1/4 cup) water in a small saucepan and heat until melted and dissolved. Sift the flour and gingerbread spices together, mix in the honey mixture and egg yolks with the dough hook attachment until combined then mix in the cream-kirsch mixture. Knead until smooth and uniform.
Shape the dough into 2 equal-sized balls, cover with plastic wrap and let rest for 2-3 hours in the refrigerator.
For the templates: Cut out the appropriate shapes for the roof, side panels and gables from the A5 construction paper.
Roll out the dough on a floured work surface to about 5 mm thick (approximately 1/8-1/4 inches). Arrange the templates on the dough and cut out the roof, side panels and gables. Cut out a door, windows and a section in the rear gable for the Christmas lights to hang from. Roll out the dough again and cut out a base for the house (around 20 x 30 cm) (approximately 8 x 12 inches). Roll out the excess dough again and cut out animal and other decorative figurines. Arrange all cookies on greased baking sheets. Preheat the oven to 180°C (approximately 350°F) and bake the cookies, in batches if necessary, for around 15 minutes. Let cool on the baking sheets.
For the frosting: Whip the egg whites with the powdered sugar and lemon juice until thick and creamy. Transfer to a piping bag and use to build the house. Decorate and attach the doors and shutters. Decorate the house, garden and figurines as desired. Let dry. Carefully decorate the house with Christmas lights, place the cotton in the chimney and sprinkle the garden vigorously with powdered sugar.