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Building Gingerbread
November 26, 2002

My mom & I make approximately 40 gingerbread houses each year, so I know what I am saying when I tell you this is a great recipe. We lost our recipe this year so tried this one and we like it better than our usual one. You will have to correctly measure the flour or it would be too dry. You scoop the flour into the measure cup and with a kitchen scoop, then clear off the top with a knife WITHOUT tapping the cup. Then it should not be too dry. Also don't try to make them too thin. They should be app. 3/8" thick. Good luck with your gingerbread house!

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