Ingredients for Gingerbread House: Low-gluten flour 100g, Butter 45g, Icing sugar 30g, Milk 30g, Milk powder 20g, Dark chocolate 100g, White chocolate 100g, Dried cranberries to taste, Almond pieces to taste, Oreo crumbs to taste, Dried strawberry pieces to taste.
Steps to make Gingerbread House: 1. Prepare the ingredients, soften the butter at room temperature. 2. Beat the butter slightly. 3. Add icing sugar and mix well. 4. Add milk. 5. Sift in low-gluten flour and milk powder. 6. Use a spatula to mix first. 7. Knead into a dough. 8. Roll the dough into a rectangle of approximately 10×22cm using a plastic wrap, then freeze for 30 minutes. 9. Cut into strips about 1cm wide.
10. Place parchment paper on the baking tray, preheat the oven to 170 degrees. 11. Bake at 170 degrees on top and 160 degrees on bottom for 12-15 minutes. After baking, let the cookies cool on a wire rack. 12. Melt chocolate in a heatproof water bath, then pour into a silicone measuring cup. 13. Dip the cookie sticks into the chocolate. 14. Coat the cookies with chocolate in order. 15. Before the chocolate cools, sprinkle with nut pieces, dried fruit pieces; the extra chocolate can be put into a piping bag for decoration.
16. Arrange them together as desired, they will look great.
Cooking Tips for Gingerbread House: 1. The butter does not need to be beaten too much, just enough to mix evenly. 2. Since every oven is different, watch for the cookies to turn yellow, do not burn them. 3. If you do not have a silicone measuring cup, you can use a small food bag or a tall cup, there are many solutions.
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