Recipe: Festive Gingerbread House

INGREDIENTS:

400 g all-purpose flour

0,5 tsp flaxseed (ground)

5 tbsp water

125 g turbinado sugar

2 tsp pumpkin spice or mixed spice

1 tsp baking soda

225 g molasses

125 g margarine (vegan)

200 g confectioner‘s sugar

100 g sugar

flour for work surface

Christmas-themed sprinkles (optional)

Mix ground flaxseed with a part of the water in a small bowl. Set aside for approx. 5 min. In the meantime, add flour, turbinado sugar, spices, baking soda, margarine, molasses, and the flaxseed-water-mix to a stand mixer equipped with dough hooks. Knead until a smooth dough forms. Wrap the dough in plastic wrap, transfer to the refrigerator, and let rest for approx. 1 h. After resting, flour work surface and roll dough out until approx. 1/2 finger thick. Using stencils, cut out shapes needed for a gingerbread house.

Set the oven to 180°C using Circo Therm®. Transfer to a lined baking sheet and bake for approx. 15 min. The pieces should be golden brown with a slightly firm surface. Once baked, transfer to a cooling rack.

Once the gingerbread pieces have cooled, melt sugar and a little water in a small saucepan and cook over medium heat until a dark caramel forms. Carefully dip the bottom pieces of the house in caramel and stick to a serving plate or base. Use caramel to stick together the pieces to build the house. Mix confectioner’s sugar with just enough water to form a thick icing. Decorate the gingerbread house with icing using a piping bag. If desired, decorate with sprinkles or other edible decorations.