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Construction Gingerbread Recipe

Use this for your gingerbread houses
Servings: 1 house


  • 375 g AP flour 3 cups
  • tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cloves
  • 95 g solid vegetable shortening ½ cup
  • 100 g sugar ½ cup
  • 170 g molasses ½ cup
  • 1 large egg


  • Lightly spray the mold with nonstick cooking spray; blot out excess with paper towel.
  • Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
  • In a large mixing bowl fitted with the paddle, beat the shortening and sugar until well blended. Add molasses and egg and beat until smooth.
  • Gradually add flour mixture and mix well.
  • Shape dough into a ball; divide into two portions. Wrap each portion in plastic wrap and chill for 30 minutes.
  • Preheat oven to 350°F. Press small portions of dough into the mold and roll over dough with rolling pin. Cut off excess with serrated knife held parallel to the surface of the mold.
  • Bake 17-20 minutes or until edges are lightly browned. Cool in mold for 5 minutes before turning out.