Mix all gingerbread ingredients thoroughly and chill for several hours.

Preheat oven to 300 degrees F. Line a 16 x 10 baking pan with parchment paper leaving a few inches over the edge to help remove bread from the pan.

Roll (press) dough into the pan as evenly as possible and bake at 300 degrees for 20 -30 minutes.

Remove bread from pan and cut immediately. Allow the gingerbread to cool completely before assembling.

The gingerbread should be very hard when cooled (if necessary, the pieces can be laid back on a cookie sheet and placed in the oven for 5-10 minutes longer). The roof sections will break off if the dough is not thoroughly baked.

When ready to assemble make the royal icing.

Beat all ingredients in mixing bowl until icing stands in peaks, then keep the bowl covered at all times with a damp cloth as this icing dries very quickly and becomes very hard.

Place icing in a decorator bag to pipe on decorations (or a plastic bag with the tip cut off). Or you can use a knife or spoon.

Assemble house and attach candies with the royal icing.