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Gingerbread house recipe


2 c. light corn syrup or dark if you want a darker house
1½ c. firmly packed light brown sugar or dark if you wish a darker house
1¼ c. margarine
9 c. all-purpose flour
½ tsp. salt

Before beginning your recipe have a template for your house ready. (You can buy these or can find them on the internet; or make your own from lightweight cardboard.)

In a medium microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely. Stir until smooth. Meanwhile in a large bowl, combine flour and salt. Add syrup mixture, making sure it’s cool enough to squish the dough until it is smooth and comes away from the sides of the bowl. Wrap the dough in plastic and let it rest at least 30 minutes at room temperature. If dough is too hard or unmanageable, you can microwave it for 20-30 seconds. Heat oven to 350°F. Roll out dough ¼-inch thick onto a sheet of parchment ...

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