Gingerbread House | बिना अंडे का जिंजरब्रेड | Eggless Gingerbread Christmas special | Ranveer Brar

EGGLESS GINGERBREAD | बिना अंडे का जिंजरब्रेड - Christmas isn't complete without Gingerbread, right? And for any confectionery to turn out right, dough resting and mixing are crucial.

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Fruit Cake -    • Easy Fruit Cake recipe | फ्रूट केक की...  
Eggless Plum Cake -    • Eggless Christmas Plum cake | बिना अं...  
Eggnog -    • Christmas Special Eggnog | Eggless Eg...  

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EGGLESS GINGERBREAD HOUSE
Preparation Time 25 minutes
Cooking Time 10 minutes
Baking Time 15 minutes
Serves: 4

Ingredients
⅓ cup Water
¼ Cup Jaggery or Molasses
¼ Cup Brown sugar
1 tsp Vanilla essence
2 tbsp Butter
2 Cups Refined flour
2 tbsp GingerBread spice
½ tsp Baking powder
¼ tsp Baking soda
1 tbsp Condensed milk

For Spice Powder
15 gms Cinnamon stick
5 gms Cloves
5 gms Star anise
3 gms Fennel seeds
15 gms Dry Ginger powder
1 Mace
2 Dry Button chili
5 gms Coriander seeds
Salt to taste

For Icing
¼ cup Water
1 ⅓ cups Icing sugar
1 ½ tsp Lemon juice

For Caramel Syrup
1 cup Caster sugar
1 tbsp Water

For Garnish
½ cup White chocolate
½ tsp Green powder color
½ cup White chocolate
½ tsp Red powder color
Colorful chocolate candies
Colorful sprinklers
Icing sugar


Process
Heat jaggery in a pot on low flame. Add brown sugar and mix until the sugar is dissolved.
Add butter, stir till melted and sauce is creamy. Turn off the flame.
Add gingerbread spice in the warm sauce and mix well to release its flavor. Rest for 2-3 minutes.
Add refined flour, baking powder, baking soda to the sauce and mix nicely till it forms a soft and sticky dough.
Add condensed milk and vanilla essence, incorporate it in the dough properly.
Dust your hands with refined flour and smooth out the dough. Wrap the dough in plastic wrap and rest it for 30 minutes in a cool place (do not refrigerate) so it will harden.
Sprinkle flour over dough and rolling pin. Roll dough to a 1/4-inch thickness.
Use additional flour to avoid sticking.
Rub a little flour over the surface of the dough. Place the moulds on the dough, as many as moulds as will fit on the dough. Use a small sharp knife to cut out the moulds from the dough, wiping the knife surface clean frequently.
Cut out the following patterns for the gingerbread house template, Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 4 by 6 inches for the roof.
Line a baking tray with butter paper and preheat the oven at 170*c.
Cut out cookies with desired cutter and space cookies 1 ½ -inches apart.
Bake the cookies in batches.
Bake in a pre- heated oven at 160*c for 10-15 minutes.
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

For Assembling the GingerBread House
Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Using the icing, stick sweets around the door and on the front of the house.
Dust the roof with icing sugar for a snowy effect.

For Icing
In a bowl, add water, icing sugar, lemon juice and mix well on a double boiler.
Until the icing is smooth and thick enough.

For Caramel Syrup
In a heavy bottom sauce pan, add caster sugar, water on medium flame.
Allow the mixture to dissolve without stirring, until it has reduced slightly and becomes golden amber in color.
Switch off the flame and keep aside for further use.

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