Gingerbread house for mug

To make the dough, melt butter in a pot, and whip it together with syrup and brown sugar. Let the mixture cool completely.

Mix flour with spices and baking soda in a bowl.

Mix the butter and sugar mixture with the dry ingredients. Add the egg and mix until the dough is smooth.

Refrigerate the dough for at least an hour. Preferably longer.

Roll out the dough until it lays nice and flat on the table.

Use the sisters' cookie cutter set to make the parts for the small gingerbread house. For one gingerbread house, you need two of each shapes.

Bake all the house parts for 7-10 minutes at 170 degrees in a fan-assisted oven. "Remember to keep an eye on the cakes," Clara notes. "They are done when they have a beautiful golden-brown colour."

While the cakes are in the oven, the caramel is made by melting sugar in a pot at low heat until the sugar turns into an even brown, liquified caramel substance.

When the cakes are out of the oven and cooled completely, you can assemble the gingerbread house by using the caramel. Glue a gable onto the ends of the smallest rectangles so that the house itself takes shape. Next, glue two of the longest rectangles onto each side of the top of the gingerbread house, creating a roof.

Make a thick icing by mixing icing sugar and pasteurised egg whites. Pour the icing in an icing bag and decorate the ginger house beautifully.

Hang your small, charming gingerbread houses on the rim of a mug as lovely and delicious decoration.