Christmas Gingerbread House

Soften the butter and mix it evenly using a manual whisk, then add sifted brown sugar and powdered sugar. (Note: If you want the gingerbread to be darker in color, you can replace all the powdered sugar with an equivalent amount of brown sugar.)

Add the egg liquid in 2-3 batches and mix well. (Note: After adding the egg liquid, there might be an oil-water separation phenomenon. The solution is to place the bowl in a warm water bath and mix for a few seconds. You will notice the batter becomes fine and smooth. Take it out of the water bath immediately.)

Add honey, low-gluten flour, baking powder, and cinnamon powder in sequence and mix evenly.

Wrap the dough with plastic wrap and refrigerate it for 30 minutes (skip this step during fall or winter).

Sprinkle low-gluten flour on the rolling pin and roll the dough into sheets about 3mm thick. (Note: Cover your silicone baking mat with parchment paper the same size as the baking tray. Roll the dough directly on the parchment paper to avoid deformation when transferring onto the baking tray.)

Use a gingerbread house cookie cutter to cut out shapes. Remove the edges first and then remove the cutter.

The base size is approximately 17*17cm. Use a scraper to cut it.

Bake in the oven at 175°C for around 10-15 minutes.

Assembly Step Diagram 1

Assembly Step Diagram 2

Assembly Step Diagram 3

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Assembly Step Diagram 6

Finally, decorate and modify the house according to your preferences~