Gingerbread house with template dimensions

Tip: tap a step to mark it as done.

1. Make the templates

   Draw and cut out paper templates: 2 side walls measuring 15 × 9 cm, 2 roof pieces measuring 18 × 12 cm, and 2 gable ends. For each gable end, draw a rectangle 12 cm wide and 9 cm tall, topped with a triangle whose peak is 16 cm from the bottom.

2. Warm the honey

   Heat the honey, powdered sugar, and butter, stirring constantly, for about 5 minutes, until the butter melts. Let cool until lukewarm.

3. Make a firm dough

   Sift the flour with the baking soda, gingerbread spice, and cocoa powder. Stir the eggs into the honey mixture, gradually add the flour mixture, and work into a firm, smooth dough. Wrap in plastic wrap and refrigerate for 60 minutes.

4. Cut out the pieces

   Preheat the oven to 180 °C (350 °F). Roll out the dough directly on parchment paper to a thickness of 5 mm. Place the templates on top and cut out the pieces with a sharp knife. If desired, cut a door into a gable end and windows into the side walls. Remove the scraps and transfer the parchment paper with the pieces to a baking sheet.

5. Bake the pieces

   Bake one sheet at a time for 10–12 minutes. Immediately after removing the pieces from the oven, place the templates on them again and trim the edges with a sharp knife while the dough is still warm and soft. Let cool completely on the baking sheet.

   Use the remaining dough to bake small trees or stars to decorate around the house.

6. Make the icing

   Beat the egg whites with the sifted powdered sugar and lemon juice to make a very thick icing that holds its shape and does not run. Cover the bowl with a damp towel to keep the icing from drying out.

7. Assemble the walls

   Spread a thick layer of icing along the bottom edges of the gable ends and side walls. Stand them on a base and join the corners with icing as well. Support the walls with drinking glasses while the icing sets. Let dry for 60 minutes.

8. Attach the roof

   Spread icing along the top edges of the walls and position both roof pieces so they meet at the ridge. Seal the ridge with icing and hold the roof in place briefly. Let dry for another 60 minutes.

9. Decorate

   Attach sliced almonds to the roof with icing to resemble roof tiles. Use icing to outline the roof edges, windows, and door, and to add icicles.

10. How long it keeps

    Keep the house as a decoration throughout the holidays. For eating, enjoy it within two weeks; after that, the firm dough hardens.

Tip: You can bake the pieces a few days ahead and store them in a dry place on a flat surface. They are easiest to assemble when completely cool and firm.

This recipe was translated from the Slovak original: Perníková chalúpka z medovníkového cesta – s rozmermi dielov