Gingerbread Recipe

Ingredients for a single batch:

2 ¼ cups sugar

¼ cup water

3/8 cup dark corn syrup

1 ¼ tsp. cinnamon

2 tsp. ground cloves

1 T. ground ginger

½ lb. + 2 T. cold butter

1 T. baking soda

1 T. water

(Use double batch to make 14 to18 small houses. Mix one batch of dough at a time.)

1. Combine sugar, water, corn syrup, and spices in a saucepan;
2. Place over moderate heat and stir until sugar is dissolved;
3. Remove from heat and add butter. Stir until cool;
4. Dissolve 1 T. baking soda in 1 T. water, add to mixture;
5. Gradually add 8 cups of flour;
6. Cool one-half hour before rolling out.

Using templates, cut out pieces with a pizza cutter. Don’t roll too thin or they will be more fragile. Cut pieces for 12 houses, add more depending on amount of remaining dough. Cut most pieces before baking.

Lightly grease cookie sheets. Pieces will expand a bit so allow enough space. Bake at 350 for eight to 10 minutes.

Using the templates, trim with pizza cutter after baking, while pieces are still warm. Let cool on racks. Pieces can also be trimmed slightly during assembly, using kitchen shears.

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