Festive Gingerbread House Recipe for the Holidays

In a saucepan, combine the honey, sugar, cinnamon, and ginger. It is important that the sugar dissolves completely. Bring the mixture to a boil. When you add the baking soda, the mixture will start to foam and increase in volume. Mix well, then remove from heat.

Add the unsalted butter and stir until it fully melts. Gradually beat in the eggs, constantly stirring to ensure they do not scramble. Slowly add in the flour, kneading until you have a smooth and elastic dough.

The dough may seem a bit sticky, but it will firm up after chilling. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

In a bowl, beat the egg white lightly with a whisk. Gradually add 250-280 grams of powdered sugar and 0.5 teaspoons of lemon juice.

Whip the mixture for 3-5 minutes until it reaches a consistency of stiff peaks—when the mixture holds its shape and does not collapse. Transfer the icing into a piping bag.

In a separate bowl, beat the egg white. Add 200 grams of powdered sugar and the lemon juice. Whip until smooth and shiny—this icing should reach a soft peak consistency.

Important: The icing dries quickly in the air, so keep it stored in a piping bag without openings until ready to use.

Roll out the chilled dough to about 3-5 mm thickness and cut out the shapes for your gingerbread house. Bake in a preheated oven at 180°C (350°F) for about 5-7 minutes until lightly golden.

Avoid over-baking to keep the gingerbread soft. Let the pieces cool completely before assembling.

Begin assembling the house by decorating the walls with the decorative icing. The thick icing will serve as the “cement” for gluing all the pieces together.

Feel free to get creative and add any decorations you like to personalize your gingerbread house!