Sturdy Gingerbread House Dough
A firm and strong gingerbread dough recipe provides a sturdy base for constructing edible gingerbread houses.
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Instructions
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Preheat the oven to 350°F.
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Print and cut out cardboard patterns for your gingerbread house.
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In a microwave-safe bowl, heat 2 cups light corn syrup, 1 1/2 cups light brown sugar, and 1 1/4 cups margarine until melted and the sugar is dissolved, then stir until smooth.
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In a large bowl, whisk together 9 cups all-purpose flour, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, and 2 teaspoons ground cloves.
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Combine the cooled syrup mixture with the dry ingredients, mixing by hand or with a stand mixer until the dough is smooth and pulls away from the bowl.
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Wrap the dough in plastic and allow it to rest at room temperature for at least 30 minutes; microwave for 20-30 seconds if it becomes too hard to work with.
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Roll the dough 1/4-inch thick onto parchment paper cut to fit your baking pan.
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Lightly flour the cardboard patterns, place them on the rolled dough with 1-inch spacing, and cut around them using a pizza wheel, then remove excess dough.
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Transfer the parchment paper with the cut dough pieces to a baking sheet.
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Bake for 12 to 15 minutes, or until the pieces are firm and lightly browned around the edges, then cool completely before removing from the pans.
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Re-roll any dough scraps to cut additional pieces.
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Assemble and decorate your gingerbread house.