Gingerbread house

Prepare all the ingredients before baking.

Melt the butter, sugar and honey in a saucepan over medium heat. Set aside and add the eggs, salt, cinnamon, cloves, baking soda and baking powder.

Gradually add the flour to the mixture and knead the dough. Feel free to adjust as needed by adding flour or liquid.

Wrap the dough in plastic wrap and refrigerate for at least an hour. This is a key step to make the dough more workable.

Roll out the dough to a thickness of about 5 mm and cut out the individual parts of the cottage. In my experience, it is good to have a template ready, according to which we cut out the individual parts.

Bake at 180°C for about 10-12 minutes. Let cool completely.

Combine the gingerbread with the egg white icing and leave to dry. The egg white frosting is easy to prepare - whip the egg whites until foamy and gradually add the powdered sugar.

Decorate the cottage with icing sugar and Christmas decorations.