Tasty gingerbread recipe for gingerbread houses you actually want to eat! This was the very first recipe I ever used and I used it for years through at least 5 contests (3′ to 4′ houses). It does have a tendency to absorb moisture more than the honey and corn syrup recipes, so, for competitions, I switched to the less flavorful competition recipes I have on this site.
5 cups of all purpose flour
1 1/2 tsp Baking Soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp salt
1 cup crisco
1 cup sugar
1 egg
1 cup molasses
2 tsp vinegar
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a mixing bowl, beat Crisco for 30 seconds
- Add sugar; beat until fluffy
- Add egg, molasses and vinegar; beat well
- Add dry ingredients
- Cover and chill for 3 hours or overnight
- Preheat oven to 350 degrees
- Cut out pattern with a sharp knife; careful not to stretch the dough
- Bake for 10 to 15 minutes
Modified this recipe; original is from Better Homes and Gardens New Cook Book, 1981