assorted candies , such as gumdrops, licorice, mints, candy-coated nuts or chocolates, etc.
GINGERBREAD: Combine all-purpose and whole wheat flour, ginger, cinnamon, allspice, nutmeg and baking soda in a bowl; set aside.
Beat Becel® sticks, sugar and molasses in large bowl with electric mixer until blended. Gradually beat in flour mixture until well combined. Shape dough into 6 balls. Flatten into discs; wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Create your own gingerbread design or follow pattern. On work surface (working with 1 disc at a time), sprinkle flour lightly over 1 disc, then roll between 2 sheets of parchment paper to 1/4-inch (5 mm) thickness. Cut out pattern pieces from discs (i.e., 1 front, 1 back, 2 sides and 2 sides of roof); gather and reroll scraps to cut out cookies or accessories for the house. Transfer cut-outs to parchment paper–lined baking sheet.
Bake for 8 to 10 minutes or until firm to the touch and golden. Let cool on baking sheet slightly; transfer to rack and let cool completely.
ICING: Beat meringue powder with 1/2 cup (125 mL) hot water using an electric mixer on low speed for 1 minute. Increase speed to high; beat until soft peaks form, 5 to 7 minutes. Decrease speed to low; beat in cream of tartar. Beat in icing sugar, gradually, until stiff peaks form, adding a few drops of water to thin icing or up to 1/4 cup (60 mL) more icing sugar to thicken. (To assemble the house, use a thicker icing and, for decorating, use a thinner icing.)
ASSEMBLY: Assemble gingerbread house on cake board, cardboard wrapped in foil or large platter.
Spoon icing into piping bag fitted with small round tip. Using icing as glue to assemble the house, start with building the four walls; let icing set. Add roof and let icing set completely. Decorate house as desired, adhering candies with remaining icing.