Gingerbread House (Hard Dough)

Butter is beaten with sugar in a larger bowl, using a mixer on medium speed. The goal is to achieve a soft and fluffy composition, which will constitute the delicious base of our gingerbread house. Once the butter and sugar are homogenized, we add molasses or, alternatively, honey, continuing to mix until the ingredients are well integrated. Next, we introduce the egg, constantly mixing and being careful to scrape the sides of the bowl with a spatula to ensure that all ingredients come together perfectly.

After the egg is incorporated, we add salt, baking soda, cinnamon, and cloves, mixing with increasing care. Then we move on to the flour: we add half of the amount to the mixture, keeping the mixer on low speed. It is important to add the flour gradually, so that we obtain a firm and sticky dough. If the mixer we are using is less powerful, it is recommended to mix with a wooden spoon, although the mixer remains the preferred option to simplify the process.

Once the dough is ready, we divide it into two or three portions, which we wrap in plastic wrap and place in the refrigerator to harden. Ideally, we should leave it overnight to achieve a perfect texture. In the meantime, we prepare the template for the gingerbread house. We draw the outline on a piece of cardboard, having the appropriate dimensions for each part: the front of the house, the sides, and the roof. The dimensions may vary, but an example would be a front of 16 cm at the base and 8.5 cm in height, with side pieces of 14 cm.

The oven is preheated to a medium temperature. We lightly grease the bottom of a baking tray with oil, using a napkin. We take a portion of dough out of the refrigerator and, using a rolling pin, roll it out on the back of the tray, being careful to reach a thickness of about 0.5 cm. It is essential to organize ourselves so that we cut out enough pieces to form the house, needing a total of 6 pieces.

After the dough is rolled out, we place the cardboard template over it and, with a sharp knife, cut out the shapes, leaving a margin of 0.5 cm. The remaining dough is kept covered to prevent it from drying out. We bake the dough pieces for about 8 minutes, or until touching them with a finger does not leave marks. At the end of this time, we take the tray out of the oven and apply the template again to cut the windows or other desired details. The tray goes back into the oven for another 5-8 minutes.

Once all parts of the house are baked, we let them cool on a rack. If there is leftover dough, we can make smaller cookies to enjoy as a treat with a cup of tea. If we notice that some pieces are not baked enough, we can cover them with paper and leave them on low heat for another 20 minutes. The cookies may be softer, making them more appetizing.

After they have completely cooled, we let them dry for two days, keeping them in a paper bag, as plastic can retain moisture. Then we take care of the royal icing, with which we will glue the parts of the house and decorate. The sugar is placed in a decorating cone or in a plastic bag with a cut corner, ensuring that the decoration will be precise and efficient. With a little patience and creativity, the gingerbread house will come to life, becoming a symbol of joy and culinary tradition.