Gingerbread House and Recipe!

Usually I decorate a gingerbread house each year before Christmas. You know those Wilton gingerbread house kits. This year we ran out of time before Christmas so I decided to do it after Christmas. And I also used homemade gingerbread pieces. They were so much fun to make! Here is the recipe:

Construction Gingerbread:
(This recipe makes a sturdier cookie used to make houses and other 3-D creations.)
5 cups bread flour
2 tbsp. ground cinnamon
1 tbsp. ground cloves
1 tbsp. ground ginger
1 1/4 tsp. baking soda
1/4 tsp. salt
1 cup plus 2 tbsp. sugar
1/2 cup (1 stick) plus 7 tbsp. margarine (I used butter)
3/4 cup corn syrup
1/4 cup plus 2 tbsp. whole milk

1. Stir flour, spices, baking soda, and salt together in a large bowl.
2. Combine sugar, butter, corn syrup, and milk in a saucepan over medium heat. Cook, stirring frequently, until the butter has completely melted and the mixture is the consistency of thick syrup.
3. Remove from the heat and stir into the center of the dry ingredients until smooth and free of lumps. The dough will be shiny and somewhat sticky.
4. Divide the dough into two portions, wrap in plastic wrap, and chill until firm enough to roll.
5. Preheat oven to 375 degrees F.
6. Using one disk at a time, roll onto a lightly floured surface about 1/4 inch thick but no less than 1/8 inch. Use cookie cutters or templates to create the desired shapes.
7. Transfer to a cookie sheet and bake 10 to 12 minutes for small (2 1/2 to 3 inch) cookies and closer to 15 minutes for larger (5 to 6 inch) cookies. (my house pieces had to bake for almost 20 minutes) When done, they should be firm to the touch and well browned.
8. Cool for a few minutes on the cookie sheets before transferring to a cooling rack. Cool completely before using.

 Construction begins...

 Eleanor was helping.

 The finished house.

 After the construction was complete, it began to snow in Gingerville.

 How lovely...

 Gingy and Ginger with their new house.

Fly with Christ!
Rachel : )