Alpine Gingerbread Houses

By Admin · June 23, 2010 · Leave a comment

2 ¾ c. sifted flour

½ tsp. salt

1 tsp. ginger

2/3 c. molasses

1/3 c. brown sugar (packed)

1 egg

3 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. cloves

½ c. oil

Mix thoroughly. Consistency of dough should be like sugar cookie dough. IF it is too dry, add 1 more egg; it is better that it is too moist than too dry.

Roll dough onto teflon cookie sheet (17” X 11 ½”) If the dough sticks to the rolling pins, put some oil on dough. Make sheet of gingerbread dough as smooth as possible before baking.

Bake at 300 for 20-30 minutes. Place pattern on hot gingerbread and  cut immediately. Lift out pieces of house carefully. The gingerbreaad will become very hard when cool. If not the bread should be baked a little longer. Let the bread dry one day prior to making gingerbread house.