I want a sturdy gingerbread house recipe; does not need to be tasty but should be edible. My dough is sticky and flimsy and difficult (impossible) to move from work space to cookie sheet. I used to make these houses relatively easily. Is the "new" crisco the problem? Too many eggs? What would make the dough thin, hard and easy to handle? And non-stretchy? Thanks for any help.
My grandmother got this from the Oakland Tribune in 1974 (so it says on the card). We make the house on Thanksgiving and break it on New Year's Day. It is sturdy enough for the house and still soft and edible in February.
5-1/2 C flour
1C white sugar
1C dark brown sugar
1-1/4 C margarine (butter spoils)
1/4 C honey
1/2 C dark molasses
2t ginger
2t cinnamon
2t cloves
1T cocoa
1/4t salt
4 eggs
melt margarine, add honey and molasses.
mix dry ingredients in a large plastic or glass bowl.
Mix in margarine, honey and molasses until crumbly.
Add eggs and mix in.
Cover tightly and let sit out overnight.
Roll pieces out on parchment paper. Bake on parchment paper.
Bake 350. After 12 minutes, recut to pattern, bake 5-7 min more until a little brown.
