1. Prepare all materials.

2. Take the butter out of the refrigerator in advance, warm it, add the brown sugar and mix it with electric egg beater. Add the egg mixture and mix well.

After the milk is heated, pour it into a container with honey and stir it.

3. Sieve all the powders in.

4. Knead into dough, cover it with plastic wrap and put it in the refrigerator to relax for one hour.

During the relaxation period, you can draw the size of the gingerbread house on paper, and you can choose the size of the house freely.

6. After the dough is relaxed, roll it into a thin sheet with a thickness of about 0.5 cm. When rolling, you can sprinkle some low powder on the countertop in advance to prevent sticking, or you can spread a layer of oil paper or plastic wrap. After the dough is rolled, cut out the drawn figure, cover it on the dough and draw a relative appearance with a knife according to the size of the figure.

7. poke a hole in the dough with a toothpick or fork to avoid cookies when baking.

Will bulge.

8. Preheat the oven 170 degrees, bake for 15 minutes (the temperature and time depend on the power of the individual oven), and then take it out and let it cool.

9. Make sure that there is no oil or water in the container. After pouring the egg white and adding 2/3 powdered sugar, add lemon juice or white vinegar, add the remaining powdered sugar and continue to make the icing as shown in the figure, and then put it in a flower-mounting bag, which is more convenient to operate.

Then I started to build the house. I took the front piece of the house first and fixed it on the base with icing on the bottom. I pressed it by hand for a while and then loosened it. Glue the other parts in turn, and then decorate them when they are dry.

10. The finished gingerbread house.