Corn Syrup-based gingerbread recipe that is incredibly strong, yet holds up to humidity. For competition pieces, not for family get togethers.
6 3/4 cups flour
2 tsp ground ginger
1/2 tsp salt
1 1/2 cups corn syrup
1 cup margarine
1 1/2 cups brown sugar
- Preheat oven to 350 degrees
- Combine flour, ginger, cinnamon and salt into mixing bowl. Set aside.
- In heavy saucepan, over medium heat, combine margarine and corn syrup
- Melt together with brown sugar
- Add warm liquid to dry ingredients and mix well in mixer
The dough should be firm and elastic. If dough is loose, add flour. If too stiff, add water in small amounts until desired consistency is achieved.
- Roll to desired thickness on floured surface
- Bake for 10-15 minutes or until edges turn dark brown
- Remove from oven and cool on rack
- Let gingerbread dry overnight before beginning assembly
Modified Recipe from Belleville Gingerbread Walk flyer (Belleville, IL)