Gingerbread Village
A beautiful Gingerbread village on a gorgeous snow-covered landscape made of rice krispies, marshmallows, and royal icing, with multiple gingerbread houses, frozen lake, Christmas trees, and a church, all covered in snow
A beautiful Gingerbread village on a gorgeous snow-covered landscape made of rice krispies, marshmallows, and royal icing, with multiple gingerbread houses, frozen lake, Christmas trees, and a church, all covered in snow, to celebrate the season of fun, joy and laughter.
Recipe Card
| Ingredients | Quantity |
| Honey | 80 gm |
| Sugar | 60 gm |
| Water | 1.2 gm |
| Eggs | 1.5 gm |
| Sugar | 5 gm |
| Fresh milk | 20 gm |
| Potato starch | 2 gm |
| Water | 5 gm |
| Gingerbread spice | 5 gm |
| Cinnamon ground | 1 gm |
| Cake flour | 125 gm |
| Rye flour | 7.5 gm |
| Baking Soda | 3 gm |
| Rice Crispy for Modelling | |
| Butter | 50 gm |
| Marshmallow | 200 gm |
| Rice Krispie | 160 gm |
Method of Preparation:
- Heat the oven to 160 degree Celsius.
- Melt the honey, sugar and water in a pan.
- In a large bowl, mix the cake flour, bicarbonate of soda and gingerbread spice, potato starch, rye flour, cinnamon powder and sugar.
- Stir in the butter mixture to make a stiff dough.
- Add water and milk and eggs.
- Cut out the template, put a sheet of baking paper on your work surface and roll the dough.
- Cut out one of the sections, and slide the gingerbread, still on its baking paper, onto a baking sheet.
- Brush it with milk before baking.
- Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees.
For Rice Crispy Modelling
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir constantly until melted.
- Stir for a minute then remove from the heat.
- Add the cereal and stir until well coated.
- Allow cooling slightly then mould into the required shape, compacting it firmly.
- Greased hands are better to handle the dough.
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Chef Sally Handoko
Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.
In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.
For more recipes please visit What's Cooking Today? and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.
