Easy Homemade Gingerbread House Recipe

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1 package gluten-free Extra White Gold Gingerbread Cookie mix
1 stick unsalted butter or vegan butter, or shortening cubed (room temp)
1/2 tsp. Cinnamon or Pumpkin spice
1/4 tsp. ground Cloves
2 tablespoons honey or molasses or maple syrup
4-6 tablespoons cold water

1. In the bowl of your stand mixer, fitted with the paddle attachment, or in a food processor, mix the gingerbread mix, spices with the cubed shortening/ butter together for 2 minutes, until the mixture will look like coarse sand. Add honey. 
2. Add gradually water to form a nice dough.
3. Refrigerate: Form the dough into a ball and flatten it into a large disk (1/8 "- 1/4 " thickness).
4. Wrap the disk in plastic wrap and refrigerate it for about an hour.
5. Prep: When you’re ready to bake, preheat the oven to 375 deg F. Line a baking sheet with parchment paper and set it aside.
6. Roll: On a lightly floured surface, roll the dough out to 1/8-inch to 1/4 inch thickness. Using a knife, or pizza cutter, cut the dough into 3×2.5- inch rectangular. 
7. Bake: Place the dough rectangles onto the prepared baking sheet 1/2- inch apart. Bake them for 7-10 minutes until the edges are lightly golden.
8. Cool: Transfer your graham crackers to a wire rack to cool completely.