Pipping bags and pipping tips of your choice, for decorating
Instructions
For the dough:
In a large bowl, sift the flour with the salt, baking soda, ginger powder, cinnamon, nutmeg powder and clove powder
In another large bowl, beat with an electric mixer or hand whisk the butter with the sugar for 2-3 minutes until the mixture is light and fluffy.
Add the vanilla extract and then the eggs one at a time, beating after each addition so that they are well integrated. Beat for 1 more minute until smooth and homogeneous.
Add the molasses or maple syrup and beat until completely blended. Add the flour mixture in three additions, beating after each addition with a rubber spatula until a very smooth batter forms.
Divide the dough into two equal parts and wrap each in plastic wrap. Refrigerate the dough for at least 2 hours or preferably overnight.
After this time, take the dough out of the refrigerator and use a rolling pin to roll out the dough until it is 6 to 8 mm (0.25 to 0.31 inches) thick, using parchment paper underneath, because the dough is very sticky.
Once the dough is rolled out, use our templates (*see the recipe notes, here below) to cut each piece with a small sharp knife (on each mold it says how many pieces to cut from each one). Bake each part of the house at 338º F (170ºC) for 15 to 20 minutes.
Bake all the pieces a little at a time, and let them cool for 15 minutes before trying to remove them from the parchment paper.
For the royal icing:
In a large bowl, beat the two egg whites with an electric mixer on medium speed for 30 seconds, and while continuing to beat, add the sugar a little at a time (this can also be done with a hand whisk).
When everything is well incorporated, increase the speed to medium high or high, and continue beating for 3 to 5 minutes, until the royal icing has the texture you want. Once this time has passed and the mixture is much firmer, add the lemon juice and beat a little until it is integrated.
To assemble the house:
If you want to use different colors of royal icing, mix with food colouring in bowls using a spoon, adding the color little by little until you get the desired one. Once you have the colors, place each one in a different piping bag, using the tips of your choice.
There are two options here. You can decorate the pieces separately before assembling the house. In this case you have to decorate each piece with the sweets and royal icing you want, and wait for the pieces to dry for at least 2 hours. Then use a large pipping tip and white royal icing as cement to join each piece together. We recommend joining one side to the other first, and then gluing each side until you have the base ready, and wait 2 hours for everything to dry before gluing the roof pieces.
Option 2 is to assemble the house first, following the same procedure, first glue the four walls, and wait until everything is dry to assemble the roof. In this case, decorate the house once everything is assembled, using coloured royal icing and candy.
The house will be ready to eat for only 2 to 3 days, because it can be left outdoors. Otherwise, it can be left for as long as you like to decorate and to make your house smell nice, as a Christmas decoration.