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The instructions are below. I've made my gingerbread house this week so that I could make these steps as detailed as possible. All you have to do is bake & make your house and you must must must send me photos and I will post them on the blog.
Happy gingerbreading & have fun!
.Step 1 - Baking the gingerbread
You can bake the gingerbread about 2 days in advance of making the house. In any event, you want the gingerbread to be completely cool when you construct the house. The recipe is based on this one.
For this step you will need:
3 1/2 cups of self raising flour
1 cup plain flour
1.5-2 tablespoons ground ginger
3 heaped teaspoons of cinnamon
1 cup firmly packed brown sugar
185g butter, chopped
1/2 cup golden syrup
2 eggs, lightly beaten
a ruler, paper/cardboard/plastic sleeves for a template, scissors
.1. Combine the flours (plain & self raising), ginger, cinnamon, sugar & butter in a food processor or mix master (or you can do it with your hands) and process until the mixture resembles fine breadcrumbs (or basically until there are no longer any big lumps of butter).
.2. In a separate bowl/jug whisk the golden syrup & egg together with a fork and then add to the flour mixture and mix well.
3. This will form a dough which you then need to turn out onto a lightly floured surface. Knead the dough gently until it's smooth. 
Wrap this in cling wrap and chill it - either in the fridge for several hours, or if you're impatient like me stick it in the freezer for half an hour.
Wrap this in cling wrap and chill it - either in the fridge for several hours, or if you're impatient like me stick it in the freezer for half an hour..
4. While you chill the dough you need to prepare your templates. I've inserted the ones I've used into this post and the measurements are written on the pictures. 
If you'd like a scanned copy in real-size, drop me an email (lexeat[at]gmail.com) and I'll email them to you. I cut out my templates using the plastic from plastic sleeves you use in folders (i.e. I borrowed them from my work), but you can use cardboard, or even just pieces of newspaper. You need to cut out a template for each shape - there are 3 templates.
.If you'd like a scanned copy in real-size, drop me an email (lexeat[at]gmail.com) and I'll email them to you. I cut out my templates using the plastic from plastic sleeves you use in folders (i.e. I borrowed them from my work), but you can use cardboard, or even just pieces of newspaper. You need to cut out a template for each shape - there are 3 templates. 5. Turn your oven to 180 degrees C. You will need a couple of oven trays lined with greaseproof paper.
6. You now need to roll out the dough. I roll out a large tennis ball amount of dough at a time, rather than trying to do it in one big go. On a floured surface, and using a rolling pin or a bottle, roll out the dough. You want it about 5mm thick - don't worry too much if it's thicker, as long as it's not really thick or too thin, you'll be fine (try and make the roof pieces slightly thinner than the walls, because you don't want too much weight bearing down on the walls). Lay the templates on top and cut out around each shape. 
You will need 2 cut outs of each template (i.e. 2 x side wall template, 2 x front/back wall, 2 x roof pieces). When you cut out the template, you can also cut out a window or door, or pattern on the edge of the roof pieces. 
Lay the pieces on the oven trays. Continue until you have 6 slabs of gingerbread. You should have leftover dough, so you can either make extra pieces, gingerbread people or biscuits. Alternatively roll the dough into a log and freeze - when you want biscuits in future just defrost and slice off the discs & bake.
You will need 2 cut outs of each template (i.e. 2 x side wall template, 2 x front/back wall, 2 x roof pieces). When you cut out the template, you can also cut out a window or door, or pattern on the edge of the roof pieces. Lay the pieces on the oven trays. Continue until you have 6 slabs of gingerbread. You should have leftover dough, so you can either make extra pieces, gingerbread people or biscuits. Alternatively roll the dough into a log and freeze - when you want biscuits in future just defrost and slice off the discs & bake.7. Cook your gingerbread (in several batches) for 15-20 minutes until the dough is firm. You might need to cook for longer if it's a bit thicker. You want the end result to be fairly crisp but not brittle. Remember the dough will harden as it cools.
8. Leave the gingerbread to cool. Keep the gingerbread air tight (once cool) until you're ready to construct the house.
.Step 2 - Constructing the house
What you'll need for this step:
a cake board - a 25-30cm (10-12 inch) square is a good size (I got mine from Party Party in Dalston, but have seen them in UK supermarkets. Any kitchen shop should also have them). Alternatively you can use a sturdy piece of card board or a chopping board and cover it in foil.
3 cups of Royal Icing OR 3 cups of pure icing sugar & 2 egg whites
cans or jars to help hold up the walls
.1. First make the icing - think of it as the glue to hold the whole thing together. You want it as strong as possible, so don't be afraid to add more icing sugar to make sure the icing is really thick. 
To make Royal icing you can either 1) buy the all in one Royal icing and make with water, as per the packet instructions (Royal icing comes with dried egg white already in it, which makes it so concrete like), or 2) beat the egg whites until soft peaks form, then gradually add icing sugar and keep beat until stiff peaks form. It's essential to make sure that, whichever method, you've got a really thick, icing.
.To make Royal icing you can either 1) buy the all in one Royal icing and make with water, as per the packet instructions (Royal icing comes with dried egg white already in it, which makes it so concrete like), or 2) beat the egg whites until soft peaks form, then gradually add icing sugar and keep beat until stiff peaks form. It's essential to make sure that, whichever method, you've got a really thick, icing. 2. Take your first wall and spread the icing along the bottom edge and the edges, then stick to the cake board where you want it to go. You can hold it in place with the jars & cans.
Then continue to erect all four walls. 
Don't skimp with the icing - use as much as you like. Don't worry about gaps between the walls due to the walls not being entirely straight - just plug the gaps with more icing (you can see from mine that I'm more concerned with the whole thing staying together than making the icing look neat!). 
Then continue to erect all four walls. Don't skimp with the icing - use as much as you like. Don't worry about gaps between the walls due to the walls not being entirely straight - just plug the gaps with more icing (you can see from mine that I'm more concerned with the whole thing staying together than making the icing look neat!). 3. Once all four walls are up, leave the house for 10-20 minutes for the walls to set a bit. Once you think they feel fairly firm (i.e. they won't fall down) remove the inside cans/jars. Next you need to slather icing around all the top edges of the walls, ready to attach the roof pieces. Carefully put the roof on and prop up with cans/jars. Check all the joins and spread the icing to make sure the roof is as secure as possible. It's best to now leave the house for an hour or so for the icing to set. At our gingerbread supper club we'll be breaking for lunch at this point, to give the house time to set.
.Step 3 - Decorating your house
For this step you'll need:
The rest of your icing from Step 2. The amount of icing above should be enough for one person to erect & decorate the whole house.
All sorts of confectionery - smarties, bullets/chocolate fingers, buttons, marshmallows, ANYTHING you like really - go crazy! You can also use cake glitter or anything else you fancy. Take a look at our houses from last year here if you want some more ideas. 
Cellophane (about 1.5-2m per house) & ribbon.
If you need to transport the house, you'll either need a large bag or box.
1. Now basically you just decorate your house using the icing and confectionery. 
For the roof I like to cover the whole thing in the icing and stick the sweets onto the roof, for other parts of the house I prefer to put a dollop of icing on each sweet and then stick each on individually - you can do whichever you like. 
For the roof I like to cover the whole thing in the icing and stick the sweets onto the roof, for other parts of the house I prefer to put a dollop of icing on each sweet and then stick each on individually - you can do whichever you like. 2. Remember you can use scissors to chop up sweets, so you can make flowers with marshmallows like I have, or slice up licorice all sorts, make leaves from green jellies, whatever you like.
3. Once you're done, lay out a large piece of cellophane and carefully place the gingerbread house on the cake board in the middle. Pull up the cellophane around the house and tie together. You will probably need sticky tape for the sides of the cellophane.
4. You're done! The gingerbread will set hard over night. You should eat it within 2 weeks of making it. Please transport it carefully!
5. Enjoy smashing your house and eating it with friends!
Remember to send me photos of your creation! Enjoy!!!
We spent 5 days staying at 
The house was bought by Australian (& mad leopard print wearing) Edwina, about 10 years ago. She spent 4 years renovating the house (and the care & attention she has lovingly bestowed on it is obvious), and has been running it as a riad for the last 5 years. 
Edwina works alongside her Moroccan husband, Taoufik and locals Mohammed and Kaltoum. These people with whom Edwina has surrounded herself are very special, and you don't feel like you're staying in a house with "staff", but rather a tight knit family, who all share the same intention of making your stay there memorable. Taoufik & Mohammed are the kindest, most charming gentlemen anyone could wish for - a far cry from the men offering you 20,000 camels in the souks.
Edwina loves Morocco, so much so that she desperately wants her guests to love it too. To achieve this she will go to any lengths to ensure your visit is special in every way. Unlike other riads, Edwina won't send you off with a guide she's hired, or off on a "cooking course" to watch the maids at another riad whip up a tagine, or into the desert with a driver, or following a dodgy map in your Lonely Planet guide. No, no, no - Edwina & Taoufik will drive you into the Atlas Mountains themselves, they'll make a picnic and enjoy it with you by the banks of the river in the desert before having a quick chat with the caretaker of the Tin Mal mosque and showing you the best spot inside from which to take a photo. Edwina will lead you through the streets of Marrakech, showing you the best place to make purchases, the hidden away cafes, and the way to the Badii Palace. Edwina will arrange for your hammam in her house, so when you've been scrubbed by Kaltoum to within an inch of your life and had a relaxing massage or facial, you need only stagger to the nearest plush couch in your robe and drink one of Edwina's legendary mohitos, rather than braving the hustle & bustle of the streets.
We walked home through the streets carrying all our provisions, feeling like locals. 
Most of the remainder of the day was spent cooking with Edwina, Taoufik, Mohammed and Kaltoum. 
Mohammed taught us to make sweet mint tea (above). We made a gorgeous spice paste for our sardines and aubergines and then took them to the community oven with Mohammed so that they could be cooked in the wood fire oven with the local people's bread (below, heading to the oven). 
We made this gorgeous tomato jam which was the base of our Berber omelette (below).
We sat down to a delicious lunch to enjoy the berber omelette, aubergines & sardines, 
We then kept cooking in the afternoon. Here's some of what we did:
In the late afternoon we visited the spice souk, succumbing to the expert salesmanship of Rida (a personable young man who was able to convince us that we needed special clay face masks which would make us look 10 years younger) and purchasing saffron (£17 for 10g anyone!), lemon anise, specially blended ras al hanout, a cardamom based mix of spices to add to ground coffee, argan oil, orange flower water, rose water, ginseng, and mace. 
Finally we sat down to an incredible dinner with Edwina & Taoufik. 
(seared calamari above, lamb shanks & couscous below)
What a day - there was nothing I would change or improve upon, other than the capacity of our bellies to hold more food (well actually mine expanded fairly easily, but Y struggled). Perfect heaven. I can't recommend it enough.
(pigeon b'stilla above in the foreground, chicken tagine to the left, lamb & couscous to the right, and greedy guts to the far right) 
You can eat very cheaply at any of the stalls at night in the Place Jemaa El-Fna - we enjoyed kebabs of meat and salads here on our first night, and spicy tea on another night (see the stall with the tea urn below). 
The other advantage of sitting here is that, once you're installed on a table, the incessant hassling stops and you can people watch and take photos to your heart's content. 
Edwina can cook dinner if you let her know in the morning. She is also very keen to start up a supper club in her riad so, even if you're unable to stay, you should definitely get in touch if you're going to Morocco so that you can taste her food and experience the hospitality of House of Fusion. 
On our first day, after being driven through the mid-Atlas mountains and to the Tin Mal mosque (above), Y & I spent a luxurious night at 
The resort is owned and run by a lovely young French couple - they greet everyone personally, as though they were a long lost friend. The surrounds are perfect for relaxing. (This was our breakfast table below) 
The food is well executed, although the food was more French than Moroccan, however during the day I suspect lunch may be more Moroccan style food as we saw the tagines cooking outside.
On the drive out to the Atlas Mountains we ransacked a pink peppercorn tree on the side of the road. 
We had such an incredible experience. I had to restrain myself from approaching other tourists to tell them of our amazing time when I overheard them talking about their disappointing riad or having spent 4 days walking endlessly around the souks. I urge you to get to Marrakech, but if you can't stay at the House of Fusion, and you can't go into the mountains and you can't do the cooking course, then don't go at all. I assure you, if you hook up with Edwina, you'll leave the Lonely Planet guide buried deep in your suitcase & a smile firmly plastered on your face.