CakeChristmas
CakeChristmas
Two low gingerbread cut into cottage facades carry a white roof and two almond windows. Everything rests on the flat, without hollow house or vertical assembly.
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Flat Gingerbread Chalets

A recipe by CakeChristmas / Updated on 30 October 2026.

Two low gingerbread cut into cottage facades carry a white roof and two almond windows. Everything rests on the flat, without hollow house or vertical assembly.

Two flat facades of 10 x 15 cm, 10 parts / Honey paste with baking powder

10Indicative portions
35 minPreparation
30 minBaking
12 h 45Rest & Cooling
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Two low gingerbread cut into cottage facades carry a white roof and two almond windows. Everything rests on the flat, without hollow house or vertical assembly. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 10 servings.

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Preparation

  1. Heat to 160 °C. Line a rectangular mould 20 x 30 cm; use a small hazelnut of the butter provided to secure the paper if necessary.
  2. Gently warm the milk with the honey, brown sugar and butter. Stir, then leave to cool below 40 °C. Stir in the egg.
  3. Mix flour, baking powder, spices and salt. Pour the liquids gradually and stir just enough to see no more flour.
  4. Spread the dough and cook for 25 to 30 minutes at 160 °C, to a skewer without liquid dough. Cool completely and then pack for the night.
  5. Cut two rectangles of 10 x 15 cm into the cake; keep the rest to taste it. Trim the top two corners of each to form a wide pointed roof, in one piece. Mix background icing sugar and water by drops; spread a thick white strip on both slopes of the roof. Attach two almonds flat in the center of each facade with an icing point, as windows. Lay the facades flat and let dry for 45 minutes.

Preserve and Serve

4 days in an airtight box at cool room temperature.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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