![Mini gingerbread houses](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F241a2721dd573b5d8a033a021db976d89868eba9-1500x750.jpg&w=2048&q=75)
Mini gingerbread houses
24 December 2017
![label](/_next/image?url=%2Fkcals.png&w=96&q=75)
258
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
3.0
hours
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
20
servings
Ingredients
Cookie dough:
- 115g butter, softened
- 100g sugar
- 1 egg
- 255g molasses
- 420g flour
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
Royal icing:
- 4 egg whites
- 400g icing sugar
Method
- Beat butter with sugar, add egg and molasses.
- Sift flour with soda, salt, and spices. Add to the butter mixture and mix until soft dough forms.
- Wrap it in a plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 160C. Line baking tray with parchment.
- On a floured surface roll out the dough to 3-5mm thick. Cut out the designs or mini house templates. If you want to hand mini houses on mugs, don’t forget to cut out “doors” on both sides!
- Transfer cookies on a tray and bake for 6 minutes. For larger cookies increase baking time to up to 20 minutes.
- Let the cookies cool completely before decorating and assembling.
- For the icing whip egg whites until stiff peaks. Gradually add sifted sugar. Whisk for about 7 minutes at a high speed until very thick and not liquidy anymore. Transfer icing to a piping bag and decorate cookies as desired. Assemble mini houses.
Day 24.
It’s Christmas eve! The last day of Advent Calendar 2017. I hope you enjoyed all of this year’s recipes.
![](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2Fd0b670d12328061c7219e86e0119aca968c22dd8-533x800.jpg&w=1080&q=75)
I will see you next year with more recipes to come!
Merry Christmas and Happy New Year!