Gingerbread Humidity proof- Construction Grade

by Susan Boyle
(Debary, Fl )

Humidity Proof Gingerbread

2 3/4 cups all purpose flour
1 1/8 cups sugar
2 eggs, slightly beaten
1/3 cup honey
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger

*For darker gingerbread use more ground cloves
This mixture is stiff. In your food processor blend flour,sugar and all spices. Add eggs one at a time. Heat honey for about 10 seconds in micro pour in to processor blend until mixture is away from the sides and is completely mixed. Pat into ball knead on a lightly floured surface.Roll out dough the thickness of a nickel and lay your pattern pieces on prepared dough and cut out with a sharp knife or pizza cutter. Preheat oven 325 F. Transfer pieces with a spatula to a lightly greased cookie sheet or on lined with parchment paper. Baking time 18 minutes for the walls, doors and shutters. 20 minutes for the roof pieces. Remember to roll out your dough for your roof panels to the thickness of a dime. Always making your roof lighter than your walls. Remove immediately from cookie sheet and lay flat to cool.
Allow to cool thoroughly before decorating and always decorate your sections flat.Let dry for days before standing your house up. I roll this dough out in my cookie sheets and when it is baked and cooled I mark my patten pieces on the slab and cut it on a bandsaw its amazing! Enjoy the Journey!!

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Nov 10, 2021
Great Recipe!
by: Anonymous

This is the way to go when building big gingerbread houses. I use 1/4 honey or molasses ( Depending on the darkness I desire). I also use 3 cups flour and add 1.5 Tablespoons water. I put each batch in at. Zip lock bag and let it sit overnight. To avoid the bubbles, I sandwich my rolled out dough between two slots and weigh it all down with another exact sized pan on top and weigh it down with a brick or two. I check and cut my pieces after about 20 minutes...then bake more until done.

May 14, 2020
Great Recipe!
by: Anonymous

This recipe is basically the same one I have been using for about 15 yrs. running now. Depending on the darkness I prefer, I use molasses for a darker color. Both work equally as well. I use a silpat to roll out and bake the gingerbread on while baking. I have been using only 1/4 cup honey or molasses, but on a dry day, I do need to add a couple tablespoons water. one thing I notice is some bubbles in my gingerbread.I will take a sharp pointed knife to let the air out. I make big houses, so this is a great recipe!

Oct 21, 2018
I am glad I found this!
by: Guinan1961

I first used a version of this recipe back at the turn of the century. I find the longer it rests after it is baked the stronger it becomes. Also I let the dough sit overnight to let the honey absorb into it. I am looking forward to using this version. I have been competing in local gingerbread competitions for over 10 years and have loved every minute of it!

May 29, 2015
Good post
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May 23, 2015
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Nov 25, 2013
Constructive Criticism please
by: Kelly

Everyone is entitled to their opinions and that's why I've approved all of the comments on this page, even the anonymous ones, but let's please try to phrase our thoughts in a positive way.

I'd like to encourage more visitors to share their favorite recipes, so this needs to remain a friendly place for sharing gingerbread ideas, opinions, photos, tips & tricks.

All the best,
Kelly Mann

Nov 24, 2013
Whoa now gingerbread enthusiast (below)
by: Anonymous

I disagree completely. This is perfect for a teenager, and also for one who wants a medium-sized gingerbread house. Stop ruining the spirit of Christmas with your lies.

Oct 27, 2013
Do not use
by: Anonymous

This is not for gingerbread house enthusists. I rolled out the dough on parchment paper. The paper wrinkled which leaves grooves in the gingerbread dough. Then I tried rolling out on the back of a floured cookie sheet like I always do with other recipes. Even floured, the honey carmelized and I could barely get it off the cookie sheet. The dough is sticky and not flexible. When you use molasses you have some give.This dough is so stiff that if your piece is crooked and you try to straighten by placing rulers on both sides of the building piece it buckles. Crooked windows are not pretty. This is perfect for a very small house for a child, not for making 10"x12" pieces.

Dec 10, 2011
Perfect Construction Grade Gingerbread!
by: Kelly

This stuff rocks! And it's very rock-like ;-) Definitely not the delicious gingerbread to wow your friends with the taste, but it's perfect for making sturdy structures! Thank you for sharing!!

Dec 08, 2011
It's a keeper
by: Cattypru

I made this construction grade recipe 2 christmases ago and I've just got the pieces out of the box and it is still strong. I had to re-do the icing last year and will need to do so again this year, but it's a great start for our gingerbread village. We also make edible houses and people to add to our little scene.

Nov 19, 2011
Perfect Recipe!
by: Rachel

Thanks so much! I just moved to Honduras and winter is their rainy season. This recipe is perfect. I am Definitely not giving up the family tradition of gingerbread house making for the holidays just because of the humidity!

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