Step 1

In a large bowl, combine the flour, salt, baking powder, cinnamon, ginger and cloves, Stir it to combine and set aside.

Step 2

In the bowl of a stand mixer, combine the molasses, 1/2 cup (100g) of vegetable oil, brown sugar and egg. Mix on medium speed with the paddle attachment until fully incorporated, about one minute.

Step 3

Turn the speed to low and gradually add in the flour mixture. Stop and scrape the sides of the mixing bowl as needed. Mix until fully incorporated, about 1-2 minutes - avoid over mixing.

Step 4

Turn dough out of the bowl onto a piece of plastic wrap. Wrap the dough and place in the refrigerator to chill for at least 3 hours before rolling out. (You can store the dough in the refrigerator for up to 5 days).

Step 5

When ready to roll out the dough, preheat oven to 300°F. Pour 1/3 cup (33g) vegetable oil onto the surface of a 12x17 rimmed baking sheet, coating the entire surface.

Step 6

Remove the plastic wrap from the chilled dough. Place the dough onto the oiled baking sheet and turn to coat all sides. Using either a rolling pin or straight sided glass, roll the gingerbread dough inside the pan, spreading it out to cover the entire surface evenly. Do not pour off any oil that settles on top of the dough.

Step 7

Bake on the middle rack for 25-30 minutes, until the edges are golden brown and pulling away from the sides of the pan.

Step 8

Place the pan on a wire cooling rack. While it is still warm, arrange the template pieces over the gingerbread and cut out the shapes with a sharp knife. Carefully remove the pieces and place onto a wire rack to cool completely.

Step 9

While the gingerbread is cooling, make the royal icing. Place the meringue powder and water in the bowl of a stand mixer. With the wire whisk attachment, whip on high speed until the mixture starts to foam, about 3 minutes. Turn the speed to low and slowly add the powdered sugar. Stop and scrape the sides of the bowl as needed. Mix until the icing is smooth and glossy. Cover the bowl with plastic wrap or a slightly dampened kitchen towel until ready to use. When ready to use, get a disposable pastry bag, cut off the tip and insert piping tip. Fill the bag with the royal icing.

Step 10

When you are ready to assemble your house, use a 12-inch round disposable cake board as your base. Start with the front and left sides of the house. Pipe icing onto the bottom and adjoining edges to affix the pieces to the board and each other. Put the side piece on the outside edge of the front piece. Hold them in place for 1-2 minutes while the icing sets. Next, attach the back piece by piping frosting in the same manner. Hold in place for 1-2 minutes. Use a tall glass or can if you need help propping up the sides of the house. Then, attach the last side of the house. Hold in place for 1-2 minutes. Allow the base four pieces to set for 15 minutes before adding the roof. Once the roof is set in place, add the chimney and door. Let the gingerbread house set for at least 5 hours before decorating - letting it set for 24 hours before is ideal.