Method

1. Using some cardboard make the biscuit templates: front and back of the house (base 10cm, height 16cm, sides 6 cm), roof panels x 2 (16cm x 14cm) and side walls x 2 (14cm x 6cm). Set aside.
2. In a large mixing bowl work together the butter and flour with your fingertips until crumbly.
3. Add the sugar, eggs and spices. Work with your hands until you make a smooth dough.
4. Wrap the dough in cling film and refrigerate for at least 30 mins.
5. Roll out the biscuit dough on a lightly floured surface to 0.7mm thick.
6. Cut out the biscuits, using the templates previously made.
7. Place the biscuits onto 2 large baking trays, lined with greaseproof baking paper, leaving some space between them.
8. Bake in a preheated oven to 200°C/180°C fan/gas 6 for about 10-15 mins.
9. Transfer to a wire rack and leave to cool down completely.
10. Make the icing. Add the egg whites and sugar to large bowl and stir until you get a thick and smooth paste. Transfer to a piping bag fitted with a small round nozzle.
11. Decorate the house. Brush the roof panels with sugary water then cover with coconut shavings. Using some icing, glue half of a mini Swiss roll, cut diagonally, to one of the panels, to make the chimney. Make the door and windows of the house with sweets and chocolate, glueing them to the walls with icing.
12. Pipe some icing along the wall edges, one by one, to join the walls together. Leave to dry for a few hours. Once dry, fix the roof panels using some more icing.