Gingerbread cottage

First, mix the honey and sugar in a deep bowl, then place over the heat and slowly melt them together, stirring constantly. A good tip: to prevent the honey and sugar from burning, work at a low temperature.

Add the fat, cut into small cubes, to the honey mixture and stir until completely melted.

Then let the mixture cool a little and add the whole eggs. Mix them thoroughly into the mixture, as it is the eggs that make the dough really elastic and easy to shape.

Mix the flour with the bicarbonate of soda, cinnamon, cloves and ginger and gently stir into the honey-egg mixture.

Cover the dough and leave to rest in the fridge for at least 1 hour. During this time the dough will come together and be easier to work with.

When the dough is ready, stretch it out to a thickness of about 5-7 mm and cut out your house templates.

Place the cut out shapes on a baking tray lined with baking paper and bake in a preheated oven at 180 °C until golden brown.

Allow the finished parts to cool completely, then glue them together using the icing.