Swedish
Gingerbread House
Construction Dough
(Edible but not really for eating!)
Ingredients
1½ dl sugar
1 dl syrup
50g butter
7 ml ground cinnamon
7 ml ground cloves
7 ml ground ginger
1½ dl milk
7 ml baking soda
8-9 dl plain flour
Mix sugar, syrup & butter in a pan over heat so the ingredients melt together.
Mix in spices and milk and set aside to cool.
Blend 8 dl flour with baking soda.
Mix in the cooled liquid ingredients and knead into solid dough.
Wrap dough in foil or plastic film and chill for 24 hours in fridge.
Prepare paper pattern for house you are going to make.
The next day, put on the oven to 175°C.
Turn dough on to floured board, roll out (adding extra flour to stop it sticking) to a thin pastry.
Use your pattern to cut the shapes you are making.
Transfer the shapes to a baking sheet and bake in the middle of the oven at 175°C.
7-12 minutes depending on size.
Take the baked shapes out when they are brown.
If you are quick, the dough is still soft enough to let you trim irregular edges with a sharp knife immediately after you have taken the baking sheets out.
Let the shapes cool before you start building your house.
To see the house constructed go here.
Translated and adapted from recipe in Vår Kok Bok, Andrews & Lindgren/COOP Provkök, Prisma, 2001 |
