# What You'll Need:
→ Gingerbread Dough
01 - 2 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar
10 - 1 large egg
11 - 1/2 cup molasses or dark treacle
12 - 2 tablespoons honey
→ Royal Icing
13 - 2 large egg whites
14 - 3 1/4 cups powdered sugar, sifted
15 - 1/2 teaspoon cream of tartar
16 - Food coloring (optional)
→ Decorations
17 - Assorted candies (gumdrops, candy canes, chocolate buttons, licorice, sprinkles)
18 - Shredded coconut or powdered sugar for snow effect
19 - Edible silver pearls (optional)
# How to Make It:
01 - Whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a bowl. In a separate large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, molasses, and honey. Gradually add dry ingredients, mixing until combined. Divide dough in half, shape into disks, wrap, and refrigerate for at least one hour.
02 - Preheat oven to 350°F. Roll dough between parchment paper to 1/5 inch thickness. Cut shapes for walls, roof, door, and chimney using templates. Transfer to parchment-lined baking sheets. Bake 12 to 15 minutes until firm and golden. Let cool completely.
03 - Beat egg whites until foamy. Gradually add powdered sugar and cream of tartar, continuing to beat until stiff peaks form. Divide and tint with food coloring if desired. Keep covered with damp cloth until use.
04 - Pipe thick lines of royal icing along edges of walls and assemble on a sturdy base. Hold panels in place until set, about a few minutes, and allow to dry for 30 minutes before adding roof. Attach roof panels with icing and support until thoroughly set.
05 - Use royal icing to affix candies and create icicles and snowy effects. Sprinkle shredded coconut or powdered sugar for a snow-like finish. Allow decorations to dry completely before moving.
