- For the dough
- 250 grams honey
- 250 grams brown sugar
- 100 grams butter
- 600 grams Pastry flour
- 1 ½ teaspoons Gingerbread spice
- 1 tablespoon cocoa powder
- 1 tablespoon potatoes
- 1 egg
For the gingerbread: Heat the honey, sugar, and butter, stirring, until the sugar has dissolved. Set aside to cool. Mix the flour with the gingerbread spices and cocoa, dissolve the baking soda in 2 tablespoons water and add to the honey mixture. Beat the egg into the honey mixture. Stir the honey mixture together with the flour mixture and knead until smooth. Wrap the dough in a plastic wrap and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F). Line two baking sheets with parchment paper.
Divide the dough in half and roll to the same dimensions as the baking sheet. Place one sheet on each of the baking sheets. Transfer to the oven and bake for about 15 minutes.
Cut 4 rectangles out of sturdy cardboard, each about 16 x 14 cm (6 inches X 5 1/2 inches). Cut 2 more rectangles, each about 12 x 5 cm (4 3/4 x 2 inches). For the gables, cut two rectangles that measure 12 cm (4 3/4 inches) on the long side and tapers to 5 cm (2 inches).
Cut one sheet of the fully baked and still hot gingerbread into pieces using the cardboard templates. From the second sheet, cut a base that measures approximately 30 x 20 cm (12 x 8 inches). Cut pieces for the fireplace, windows, and doors, as well as trees and other decorative pieces.
Let the pieces cool completely on a wire rack.
For the royal icing: Beat the egg whites to stiff peaks and gradually beat in the powdered sugar until thick and glossy. Pipe the royal icing around the pieces to glue them together.
Stick the sides and gable walls together with royal icing and use some of the icing to attach the house to the base.
Transfer some of the icing to a parchment piping cone and decorate the windows, doors, and roof to make "snow." Decorate with almonds, cherries or sprinkles.
Attach the roof and chimney to the house. Attach trees or other decorations cut from the gingerbread to the base. Let the royal icing dry completely.