Crunchy House Milka

For the gingerbread house, heat the honey and 50 g powdered sugar while stirring. Let cool and stir in 4 of the eggs. Preheat the oven to 190° C (convection oven).

Mix flour, baking powder, gingerbread spice, baking cocoa and 1 pinch of salt. Add to honey-sugar mixture and knead until smooth.

Divide dough in half. Roll out one half on baking paper to baking sheet size. Roll out the other half on baking paper to half the size of a baking sheet. Whisk one egg with the milk. Brush dough sheets with egg-milk mixture and prick a few times with a fork to prevent bubbles from forming during baking. Place on baking sheets with the baking paper and bake for about 10 minutes each.

Let cool for about 3 hours and then cut the baking sheet with large gingerbread slab into the required house pieces. The slab from half the baking sheet becomes the base. The leftovers are for smaller pieces, like the bench, and can be nibbled away.

Separate 3 eggs. Beat egg whites until stiff, sifting in 500 g powdered sugar in portions. Pour some of the mixture into a piping bag or a freezer bag with the corner cut off. Mark the outline on the base plate with the egg-white-sugar mixture. Brush house walls with the mixture and place on top. Glue on roof and reseal all joints if necessary.

And now it’s time to decorate: The Milka crispy balls become roof tiles. The purple Milka Lentils embellish the gable, the white ones form the door. For this the balls

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