Make several sheets depending on how big you want your Gingerbread House.

Gingerbread for Houses

Gingerbread for Houses
Recipe type: Cakes
Serves: 1 sheet
  • 1 Cup flour, plus more
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 Cup butter, plus more
  • 1/2 Cup light brown sugar (packed)
  1. Sift together flour, ginger, allspice, cinnamon and baking powder. In bowl of electric mixer, cream butter with sugar until light and fluffy. Add flour in 3 batches, stirring until thoroughly mixed. If dough seems dry, add 1 to 2 tablespoons water. Press dough into a ball with your hands. Turn onto a lightly floured board and knead it until smooth.
  2. Roll out dough to 1/4-inch thick (12- by 10-inch) rectangle. Line a baking sheet with foil and grease foil with butter. Set dough on baking sheet and bake until golden, 7 to 9 minutes.
This recipe yields 1 (12- by 10-inch) sheet gingerbread: 141 calories; 99 mg sodium; 21 mg cholesterol; 8 grams fat; 17 grams carbohydrates; 1 grams protein; 0.34 gram fiber.

Per Serving (excluding unknown items): 1277 Calories; 93g Fat (65.3% calories from fat); 14g Protein; 98g Carbohydrate; 4g Dietary Fiber; 248mg Cholesterol; 1184mg Sodium. Exchanges: 6 1/2 Grain(Starch); 18 1/2 Fat; 0 Other Carbohydrates.

NOTES: Recipe from "Reader's Digest Complete Guide to Cookery" by Anne Willan

Many pastry chefs today make their house out of heavy-weight cardboard boxes and using Royal Icing, “glue” these sheets to the cardboard frame to add stability. It is an effective method to ensure a stable gingerbread house that will withstand time.

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