For the gingerbread: Beat butter and sugar together until light and creamy. Stir in honey and eggs. Mix well.
In another bowl, combine flour, salt, bicarbonate of soda, cinnamon, cloves and ginger. Add to the egg mixture. Knead (adding more flour, if necessary) to obtain a firm and smooth dough.
Form a ball of dough, wrap in cling film and chill for at least 30 minutes.
Meanwhile, prepare the blueprints for the house. Take some cardboard, cut a rectangle 10cm x 12cm for the floor, two - 8cm x 8cm squares for the walls, a 8cm x 8cm square and an isosceles triangle with a 8cm base and 5cm sides for the front, a 8cm x 8cm square and an an isosceles triangle with a 8cm base and 5cm sides for the back and 2 rectangles of 6cm x 10cm for the roof. Write down the name of each piece on the paper or cardboard, this will help you later. Preheat the oven to 160 C / Gas 2 1/2.
Divide the dough into 3 pieces. On a floured surface, roll 1 dough ball into 4mm thickness. Arrange cardboard onto the dough and cut around each piece. Transfer to a baking sheet lined with baking parchment.
Repeat with the remaining dough balls. If there's leftover dough, you can make them into biscuits or make extra walls, just in case they break on assembly.
Bake the gingerbread in the preheated oven for 12 to 15 minutes or until firm and golden. If the shapes are a little distorted, adjust with a knife whilst still warm.
Let cool on tray for a few minutes, before transferring to a wire rack to cool fully, about 1 hour. Make sure that everything stays flat to avoid distortions.
Meanwhile make the icing: Mix together icing sugar and egg white until smooth and sticky.
Once the gingerbread is cooled, place the base of the house on a work surface. Stick the walls of the house, using 1cm of icing around the base. Allow to set for 1-2 hours before continuing.
Once the icing has hardened, stick on the roof to the house. Let set for 1-2 hours. Continue to decorate the house with sweets and icing.