Cookie house

Step 1/4

• 175 g flour
• 75 g raw sugar
• ¼ tsp salt
• 100 g butter (soft)
• 1 tsp ginger (grated)

• pastry cutter
• plastic wrap

For the dough, place flour, raw sugar, and salt on a clean surface. Make a well in the middle. Add soft butter and grated ginger to the center of the well. Mix it all slowly with a dough scraper. After the dough starts forming, knead the rest by hand into a smooth dough. Wrap in plastic wrap and let it rest in the fridge for approx. 30 min.

Step 2/4

• flour (for dusting)

• oven
• rolling pin
• knife
• baking sheet
• parchment paper

Preheat the oven to 180°C/350°F convection. Roll the dough out on a floured surface approx. 2–3 mm. thick. For each cookie house, cut out four squares with gable tops for the walls, two rectangles for the roof, one circle for the base, and three triangles for the trees. Place the cut-outs on a lined baking sheet and bake for approx. 10–12 min. until golden brown. Let them completely cool after.

Step 3/4

• 150 g -
• 15 ml water

• bowl (small)
• piping bag

Mix fondant icing with water in a bowl and transfer to a piping bag after. Glue the cooled cut-outs together. Start with the base, and add in the side wall with fondant icing along the edges. Press together and hold briefly to set the icing. Attach the rest bit by bit with more icing and let the houses dry for approx. 15 min.

Step 4/4

• sugar holiday gnome (for decorating)
• star sprinkles (for decorating)
• edible white glitter powder (for decorating)

Decorate the roof with icing and embellish with sugar gnomes, star sprinkles, and glitter powder. Share the cookie houses as a gift, either for yourself or loved ones.

Enjoy your meal!