print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest
EatSmarter exclusive recipe

Gingerbread House Cookies

with Spelt Flour
0
Average: 0 (0 votes)
(0 votes)
Gingerbread House Cookies

Gingerbread House Cookies - Gingerbread-House Cookies: These are the perfect building blocks for a gingerbread house or other sweet structures.

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 7 d. 1 hr
Ready in
Calories:
225
calories
Calories
0
Print

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates34 g(23 %)
Sugar added16 g(64 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate14 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C2 mg(2 %)
Potassium164 mg(4 %)
Calcium25 mg(3 %)
Magnesium29 mg(10 %)
Iron1 mg(7 %)
Iodine2 μg(1 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.6 g
Uric acid19 mg
Cholesterol25 mg
Development of this recipe:

Ingredients

for
50
Ingredients
5 ounces
creamy Honey
2 ½ tablespoons
brown Sugar (about 50 grams)
2 ounces
2 ounces
whole almonds
Potash (about 1 tablespoon, or use 1 1/2 teaspoons baking soda)
9 ounces
Spelt flour (type 630)
1 tablespoon
1 tablespoon
2
Pastry flour (for the working surface)
2 ounces
Dried Fruit (such as apricots, figs, cranberries)
4 ounces
2 ounces
Nuts (such as walnut, hazelnut, almonds)
Preparation

Kitchen utensils

1 Kitchen scale, 1 Small pot, 1 Wooden spoon, 1 Mini food processor (or large knife), 1 large Mixing bowl, 1 Tablespoon, 1 Small bowl, 1 Hand mixer, 1 Plastic wrap, 1 Cutting board, 1 Rolling pin, 1 optional Pastry wheel, 1 Parchment paper, 1 Baking sheet, 1 Wire rack, 1 deep bowl, 2 Piping bags (with a small tip, or a small freezer bag)

Preparation steps

1.
Gingerbread House Cookies preparation step 1

Heat honey, sugar and butter in a small pot and stir until the sugar has dissolved. Set aside and let cool until the mixture is lukewarm.

2.
Gingerbread House Cookies preparation step 2

Meanwhile, chop almonds in a mini food processor or with a large knife finely and place in a mixing bowl. Dissolve potash with 1 tablespoon water in a small bowl. (If using 1 1/2 teaspoons baking soda, you can skip the soaking step.)

3.
Gingerbread House Cookies preparation step 3

Add the soaked potash (or the baking soda), spelt flour, gingerbread spice, cocoa powder, 1 egg and the honey mixture to the almonds. Beat with the dough hook of a hand mixer until smooth. Wrap in plastic wrap and refrigerate for 1 week.

4.
Gingerbread House Cookies preparation step 4

Turn out onto a lightly floured surface and knead the dough by hand vigorously.

5.
Gingerbread House Cookies preparation step 5

Then roll out to about a finger thick with a rolling pin. With a pastry cutter or knife, cut dough into squares (about 3 x 3 cm) (approximately 1 x 1 inch) and rectangles (about 1 x 6, 3 x 6 and 3 x 8 cm) (approximately 1/2 x 2 1/2, 1 x 2 1/2 and 1 x 3 inches).

6.
Gingerbread House Cookies preparation step 6

Gather together dough scraps, knead again, roll out and cut out small rounds (with an inverted glass or a round cookie cutter) and shape into cones and other shapes with your hands.

7.
Gingerbread House Cookies preparation step 7

Line baking sheets with parchment paper and put dough shapes on sheets. Bake on middle rack in preheated oven at 180°C (fan 160°C, gas mark 2) (approximately 350°F/convection 325°F) until firm to the touch, about 12 minutes. Remove and allow to cool completely on a wire rack.

8.
Gingerbread House Cookies preparation step 8

Meanwhile, cut the dried fruit into thin strips or fine dice. 

9.
Gingerbread House Cookies preparation step 9

Separate the remaining egg and put the white in a tall vessel (reserve the yolk for another use). Beat with the whisk of a hand mixer until stiff, then beat in the powdered sugar. 

10.
Gingerbread House Cookies preparation step 10

Put the beaten egg white mixture in a piping bag with a very small tip or in a freezer bag with a corner snipped off and use to "glue" the gingerbread pieces together. Decorate with the nuts and dried fruit as desired using the egg white mixture as glue.