Gingerbread Construction Dough
A sturdy gingerbread dough made specifically for building gingerbread houses. This recipe bakes up firm and strong, making it ideal for walls, roofs, windows, and decorative elements.
Ingredients
- 1/2 cup margarine Butter can be used, but since this dough is for building rather than eating, margarine works well and is more budget-friendly.
- 1 cup granulated sugar
- 1/2 cup molasses
- 1/2 cup light corn syrup
- 4 teaspoons ground ginger
- 2 Tablespoons ground cinnamon
- 1 teaspoon salt
- 1 cup water
- 6 plus cups all-purpose flour
Instructions
Make the Gingerbread Dough
- Preheat oven to 350°F.In a large mixing bowl, cream together the margarine and sugar until smooth. Add the molasses, corn syrup, ground ginger, and cinnamon. (Don’t worry if you’re a little heavy on the spices — this dough is very forgiving and smells wonderful while baking.)Mix in the salt. Gradually alternate adding the water and flour until a stiff dough forms. The dough should be firm and not sticky.
Roll, Cut and Bake
- Roll the dough out to about ¼ inch thick. Cut into desired shapes for walls, roofs, or decorative pieces.Transfer pieces to a parchment-lined baking sheet. Bake for 30 minutes, or longer if needed.For extra strength, bake slightly longer than you would for cookies. The goal is a firm, sturdy bake that will support construction.
Strength and Construction Tips
- For added strength: Baking the pieces a little longer helps them dry out and become more supportive for building.Windows: Crushed hard candy can be used to create windows. Before assembling, fill cut-out window openings with crushed candy and return to the oven until melted.
- Optional Design Tip:If creating towers or spires, wrap a heat-safe metal rod with parchment paper and shape dough around it. Wrap loosely with foil to secure. Bake longer than standard pieces, allow to cool, remove foil, and return to the oven for 15–30 minutes to dry fully before use.
Here's the Recipe for our Royal Icing
