Preheat the oven to 180°C.
Melt the butter, sugar, and syrup together in a large pan.
Sieve the dry ingredients together and stir in the melted butter mixture to form a stiff dough.
Divide the dough into six pieces and roll each to 0.75cm thickness on greaseproof paper.
Cut out house sections using templates and place them on parchment-lined trays.
Cut out windows, stars, and doors using templates, cutters, and a cup rim.
Use trimmings to cut out chimney pieces and Christmas tree shapes.
Bake the gingerbread for 7-8 minutes.
Crush the boiled sweets into a rough sand texture while the gingerbread bakes.
Remove from oven, sprinkle crushed sweets into windows, and bake for 3-4 more minutes until melted.
Trim edges while warm and leave to cool completely.
Whisk egg whites until frothy and gradually beat in icing sugar and lemon juice until stiff peaks form.
Pipe icing onto chocolate buttons to create an overlapping tile effect on the roof sections.
Decorate windows and doors with small piped frames and cover the cake board in icing for a snow effect.
Assemble the house walls on the board using icing and let harden for at least 4 hours.
Place night-lights inside and use 1cm cocktail stick points as pegs to support the roof panels.
Attach the roof and chimney with icing and add decorative icicles and trees.