Step 1

In a medium bowl, sift flour (3 cups and 1/3cup), baking soda (1tsp), ground cinnamon (1tsp and 1/2tsp), ground star anise (1/2tsp), ginger (1/4tsp), cloves (1/4tsp), salt (pinch). Use 1/8tsp to 1/4tsp baking soda when making an edible gingerbread house.

Step 2

Cream room temperature butter (5tbsp) and powdered sugar (1cup and 1/2cup). Beat till fluffy. Then beat in eggs (2 whole eggs), one at a time. Scrapping bowl few times. Then gradually pour it honey (3 tbsp), vanilla extract (1tsp) and lemon zest (optional). Scrape the bowl with a spatula and beat for a minute or so.

Step 3

Then on low speed and gradually add flour sifted with spices and baking soda. Beat till combined. Invert dough onto a lightly floured surface and knead for a minute. If dough appears too sticky add little more flour. Wrap in a plastic wrap and refrigerate for 4 hours or overnight.

Step 4

Preheat oven to 350F - 360F

Step 5

Line your cookie sheets with parchment paper.

Step 6

Roll the dough between 2 pieces of parchment paper to 2/16 (3mm). If needed very lightly flour your bottom parchment paper. Roll the dough into approximately 3-4 mm thick. Cookies puff up in the oven. For even thickness use rolling guides.

Step 7

Cut out cookies and transfer onto a baking sheet lined with parchment paper.

Step 8

Bake cookies of 6-8 minutes until puffy and golden.Larger cookies may take little longer to bakeTry to bake smaller shapes and larger shapes separately, smaller shapes will be baked before larger ones.Remove from the oven, let cool for couple minuter on the baking sheet and then transfer to a cooling rack

Step 9

Whisk the the egg well, and then strain the egg wash to remove any egg bits.

Step 10

To create shiny finish on cookies, brush the cookie right after you take them of the oven while they are still hot. Be sure not to add too much egg wash as it can drip down the sides and under the cookies.

Step 11

This recipe can be use to make tasty gingerbread houses. When using to make gingerbread house use only 1/8 tsp to 1/4 tsp baking powder.

Step 12

Roll the cookie dough for gingerbread houses to 1/8 inch (3mm) to 4mm. Bake large gingerbread house panels for 10-14 minutes, or until golden and light brown. Smaller cookies take shorter time to bake. Let panels cool on a baking sheet for 10 minutes then transfer them onto a cooling rack to cool completely.