The Gingerbread Log Cabin Recipe
Ingredients
| Honey | 2 Pound | |
| Water | 1 Cup (16 tbs) | |
| Rye flour | 5 Cup (16 tbs) | |
| Whole | 3 1/2 Cup (16 tbs) | |
| 1 cup (250 mL) chopped mixed candied peel | ||
| Ground ginger | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| ICING | ||
| Egg whites | 2 | |
| Icing Sugar | 3 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| DECORATION | ||
| Glace cherries | ||
| Blanched almonds | ||
| Candies | ||
| Plastic toy trees and figurines | ||
Directions
Bring honey and water to boil in a saucepan, stirring continuously.
Leave to cool.
Sift flours and add mixed peel, spices and baking soda.
Make well in center and add honey mixture.
Blend mixture into a soft dough.
Refrigerate dough wrapped in plastic wrap overnight.
Divide dough into 6 equal portions.
If dough is too stiff set it in a warm place for 15 minutes until easy to handle.
To make roof, roll out 2 portions to 1/4 inch (0.5 cm) thickness and 8 inches (20 cm) square.
Set aside on lightly greased baking sheet and prick with a fork.
To make walls, use 3 portions of dough and roll into sausage shapes about 1/2 inch (1 cm) in diameter.
Leave to cool.
Sift flours and add mixed peel, spices and baking soda.
Make well in center and add honey mixture.
Blend mixture into a soft dough.
Refrigerate dough wrapped in plastic wrap overnight.
Divide dough into 6 equal portions.
If dough is too stiff set it in a warm place for 15 minutes until easy to handle.
To make roof, roll out 2 portions to 1/4 inch (0.5 cm) thickness and 8 inches (20 cm) square.
Set aside on lightly greased baking sheet and prick with a fork.
To make walls, use 3 portions of dough and roll into sausage shapes about 1/2 inch (1 cm) in diameter.
Chef
