Beat together butter, sugar, molasses and vanilla.
In another bowl, combine together maida, cinnamon, ginger and baking soda.
Add the dry mix to the butter mixture and combine to form a slightly crumbly dough.
Divide into four portions, wrap them in cling film and refrigerate for one hour.
Once the dough is firm enough to be handled, take one portion at a time.
Roll it between parchment papers or cling film to ¼” thickness.
Place the house template and cut the shape out.
Carefully transfer them to baking tray lined with parchment paper.
Refrigerate for 30 minutes.
Preheat oven to 175C.
Bake the cookie cut outs, one tray at a time for 8-10 minutes.
Once the sides start browning, remove from oven and allow them to cool completely in the tray itself.
You can store the baked pieces in an airtight box for a week before assembling.
While assembling, use royal icing to first decorate the panels.
You can even colour the royal icing to make amazing designs. To keep it simple, just use the plain white icing.
Once the designs are completely cool and firm to touch, it is time to assemble.
Start with a side. Place support on both sides of the piece, apply royal icing on the base of the piece as well as on the base board.
Allow it to completely set. It should be firm to touch.
Now add the pieces that join this initial piece. Every time you add a piece, make sure to pipe royal icing on the sides of the piece and the base.
Whenever you add a new piece, give it time to set before adding additional pieces.
Add roof once all the base pieces are assembled. Have ample support on both sides so that the roof doesn’t slide off.
Then add the roof for the side rooms again giving them enough time to set.
Arrange the chimney separately and add it once the roof is set.
Add more royal icing for the ground around the house.
And now it is time to allow the house to set completely.
Place it in a shelf overnight.
Next day, sprinkle icing sugar on the house using a sifter.
Now your gingerbread house is ready!