A sturdy gingerbread recipe for making perfect gingerbread houses.
Prep Time30 minutesmins
Resting Time30 minutesmins
Servings: 2houses
Ingredients
8cupsAll Purpose Flour
1 1/4cupButter or Crisco
1 1/2cupsDark or Light Brown Sugar - packed
2cupsDark or Light Corn Syrup
2tspCinnamon
1tspGinger
1/2tspClove
1/2tspSalt
Instructions
Microwave the crisco and cornsyrup until melted.
Put melted mixture into the mixing bowl. Add brown sugar. Mix until smooth. Add spices (cinnamon, ginger, clove, salt). Mix.
Slowly add flour and mix. Form into a ball and cover with plastic wrap. Allow the dough to rest for 30 minutes before using.
Roll dough to 1/4 inch thick and cut as needed. Bake at 350 until edges start to brown and the center is golden (about 12 minutes).
Notes
This is a recipe for structure so the dough may be hard to handle. We microwaved ours for 15-20 seconds as needed before rolling the dough out. This also helped smooth any cracks in the dough.