Method
1
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a large bowl.
2
Beat the butter and brown sugar until fluffy.
5
Mix in the flour mixture until a firm dough forms.
6
Divide the dough into two portions.
7
Wrap the portions and chill them for 30 minutes.
8
Heat the oven to 350°F (180°C).
9
Line baking sheets with parchment paper.
10
Roll each dough portion to 1/4-inch thickness on a floured surface.
11
Cut two 4-by-5-inch rectangles for the side walls.
12
Cut two 5-inch-wide house fronts with 4-inch walls and 6-inch peaks.
13
Cut two 5 1/2-by-4 1/2-inch rectangles for the roof panels.
14
Cut small stars or other decorations from the remaining dough.
15
Transfer the pieces to the lined baking sheets.
16
Bake the pieces for 12 to 15 minutes until firm at the edges.
17
Trim the panel edges with a knife while the pieces are still warm.
18
Cool the pieces completely on wire racks.
19
Beat the powdered sugar, meringue powder, and 6 tablespoons water until thick and glossy.
20
Add more water a little at a time if the icing is too stiff to pipe.
21
Spoon the icing into a piping bag fitted with a small round tip.
22
Pipe icing along the edges of the front and one side wall.
23
Press the walls together on a serving board.
24
Prop the walls with cups or jars until the icing sets.
25
Attach the remaining side wall with piped icing.
26
Attach the back wall with piped icing.
27
Let the walls set for 20 minutes.
28
Pipe icing along the top edges of the walls.
29
Set the roof panels in place.
30
Support the roof until the icing sets.
31
Pipe icing over the roof and around the door and windows.
32
Press the candies onto the icing.
33
Attach the baked gingerbread stars with icing.
34
Dust the house lightly with powdered sugar before serving.