Terri’s favorite gingerbread house recipe (used for the large gingerbread house in this post)
This gingerbread is not only sturdy and nearly unbreakable, it's really delicious (does not contain cloves or molasses)!
Teresa Layman & Barbara Morgenroth, from the book "Gingerbread- Things to Make and Bake" Pg. 12
light corn syrup
packed light brown sugar
Preheat oven to 350 degrees F.
Mix the dry ingredients together in a large bowl and set aside.
In medium pot, over medium-low heat, mix light corn syrup, light brown sugar and margarine together, stirring constantly until all margarine is melted.
Stir the margarine mixture into the dry mixture and stir well. Mix with hands as dough becomes stiff. Chill the dough for about 10 – 15 minutes.
Roll the dough out to about 1/8 inch thickness on lightly floured surface and cut into desired shapes. * I would recommend using a pattern or template form a book
Bake for 12- 15 minutes or until golden brown. Check periodically for air bubbles during baking and poke them with a toothpick or cake tester during baking process.
When baking is done, allow house pieces to cool on pan for 5 minutes, then transfer to a large cooling rack. Make sure all pieces lie flat.
*Note: dark corn syrup or dark brown sugar may be substituted and will result in darker dough.