Saturday, December 15, 2012

German Gingerbread House

A"Lebkuchen Hauschen" stands in the keeping room this year for the holidays. What fun, and how wonderful the house smelled during the baking process. This gingerbread becomes rock hard, as does the frosting, as it sits. I plan on storing it, to save for as long as possible. I cut a plywood base the size of the bottom of a large plastic storage tub. That way, I can seal it up, and pop it in the tub for the next year. Of course, you cannot store it in extreme temperatures, but as long as it is sealed against moisture and humidity, it should be fine in the basement. I made the dough in three batches, over the course of several days, cut the pieces while slightly warm, then assembled it over the course of several more evenings, with three batches of frosting.

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