In a large bowl whisk together the flour, ginger, cloves, nutmeg, salt, and baking soda. Set aside.
Beat together the butter, shortening, and sugar until light and fluffy. About three minutes. Beat in the molasses. Beat in the egg.
Slowly add in the flour mixture until it is just combined.
Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 300 degrees.
Place a wet paper towel on the counter. Put parchment paper on top of that. Add the dough. Put another piece of parchment paper on top of the dough. Roll out the dough until it is a 1/4 inch thick.
Use the template and a sharp knife to cut out the pieces. Carefully fold the piece of dough onto a piece of parchment paper. Then use that parchment paper to transfer the dough to a parchment paper lined baking sheet. Continue until the pieces are all on two baking sheets.
Bake for 15 minutes.
Allow the pieces to cool and then transfer the pieces to paper towels and allow them to dry overnight.
Use gingerbread icing recipe to construct it. Put a large amount of icing on the bottom of one wall piece. Use a drinking glass to hold it up. Take another, connecting, wall piece and put icing on the bottom and side and place it next to the first piece, using another glass to hold it in place. Let those pieces dry and get stable.
Add the next two wall pieces, allowing them to dry in between each one. Once all four walls are dry, add the roof pieces. Once it is all dry and stable decorate.