A London gingerbread house

In a bowl, sift together the flour, cinnamon, ginger, salt, baking soda, cloves, and nutmeg.

Cream the butter with the sugar using a mixer on medium speed for about 5 minutes, until light and fluffy. Reduce the speed and add the eggs one at a time, mixing well after each addition. Stir in the molasses until fully incorporated.

Add the sifted dry ingredients and mix just until combined.

Place the dough between two sheets of parchment paper and roll it into two thin discs. Refrigerate for at least 2 hours.

Preheat the oven to 160 °C (320 °F). Once the oven is ready, remove the dough from the refrigerator and roll it out on a lightly floured surface.

Using your house-shaped cutters, cut the dough into shapes and bake on a sheet lined with parchment paper for about 8 minutes (baking time may vary depending on the size of the cookies).

Bake all the house pieces for about 10 minutes, or until they are fully golden, while preparing the icing.

Place all the ingredients in a saucepan and, using a thermometer, heat the mixture to 150 °C (302 °F). Once ready, remove from the heat and pour into the openings that will form the windows onto a sheet of parchment paper.

Let the candy dry for one hour, then use it to decorate the house.

Mix all the ingredients and adjust the consistency as needed, adding more water or sugar. Transfer the icing to a piping bag and decorate the sides of the house as desired.

Once the icing has dried (this takes about two hours), begin assembling the house, piping icing along the edges to attach the walls and letting them set until firm.

After all the walls are securely in place, attach the roof and let the house rest until completely firm.