Switzerland is home to many fine confectionary products. One crunchy—as opposed to creamy—treat comes from Kambly, a cookie company. Tucked in the small village of Trubschachen, the factory, like many in Switzerland, offers tours and programs for the public. We recently ventured there to make gingerbread houses.
When we arrived, the workspace was laid out with large trays and bowls of tools. Each cookie sheet has a laminated template covered by a sheet of baking paper. There were five in our group and two other families, for a total of twelve. Our head cookie chef was was Patricia Zimmerman, who demonstrated for us. We were each brought a sheet of rolled gingerbread. Using a series of heavy duty metal templates, we cut out base, roof, gables, a door and a chimney. There was a bit of extra dough so I also cut out some extra doodad decoration using the various shaped cookie cutters. There was also enough dough to sample! Nicely spiced and flavourful!
We placed the pieces on the tray, in their correct places of course, removed the template and put them in the oven. (I would love to have an oven like that in my kitchen!)
While they baked, we worked on marzipan ornaments, Patricia demonstrating. Her hands fluidly produced perfectly round balls that were quickly assembled into a witch’s body and shoes. A fourth ball became her head, then she quickly acquired a crooked nose, complete with wart, and eyes. Needless to say, when it was our turn, we were a bit less skilled but nonetheless we all created something respectable. We branched out a bit beyond witches, with teddy bear (complete with bow tie), snowman, penguin, musicians, and an elf.
Patricia had obviously done this a few hundred times before. She would simply pluck, pluck at the marzipan to take a ball in each hand and Voila! produce a pair of eyeballs, then pluck, pluck again, fingers working while talking all the while and Voila!, a pair of perflectly matched pupils to pop on the eyes.
Armed with piping bags of delicious icing (we checked!), we commenced assembly. Piping icing onto the edges of the gables and section of roof took mere minutes; we then added the other roof piece. It created quite a stable structure – a credit no doubt to its Swiss design. We then set the house on the base and were ready to embellish.
Patricia demonstrated varoius techniques with icing, how to mount decoration etc and then let us at it. We had a selection of cake deco items—stars, snowflakes, knobby balls, Smarties to incorporate into the finished look.When finished, we each received a special clear plastic carrier for our houses (They’d obviously done this before!)
Our creative juices depleted, we explored the factory’s retail area. The shelves were stocked with large bags of cookies—samples right alongside so you could be extra sure that what you were buying was as delicious as it looked.