Christmas Gingerbread House

Christmas Gingerbread House

1. Prepare the ingredients, sort and sieve for use

2. The butter is softened at room temperature and passed with sugar powder (in winter, you can take out the butter one day in advance to soften)

3. Whip the butter into feathers

4. Add all the red sugar and continue to stir

5. Stir evenly

6. Add the beaten egg liquid into the butter 3-4 times, each time after the egg liquid is completely absorbed, add another time (stir with a whisk)

7. The butter paste after mixing is relatively thin, which is normal

8. After all the flours are evenly mixed and sieved, add them to the butter paste in batches and knead the dough slightly by hand. Do not knead the dough too hard, which will cause tendons. After wrapping the dough in plastic wrap, put it in the refrigerator for 30 minutes

9. Use a rolling pin to roll the dough into a pie crust with a thickness of about 1 cm. Use a rolling pin to roll it into a silicone mold (sprinkle hand powder to prevent adhesion)

10. Fill up the two molds separately

11. Carefully remove the biscuits from the mold (the dough is slightly harder, otherwise it will break easily)

12. Make an extra biscuit base that is slightly larger and use it as a base for the house

13. The house is glued with white icing

14. The four sides of the roof should also be coated with icing sugar, so that the roof sticks more firmly

15. The cracks in the roof should also be sticky with icing sugar to make the snow slowly dripping

16. The roof cover on the side, you can also make some icing to decorate it into thick snow

17. When the frosting is not completely dry, sprinkle some coconut to decorate as snowflakes, and put on fondant decoration