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Recipe(tried): John Wright Small Gingerbread House Recipe

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I have both the small and large gingerbread house molds. Here is the recipe for the small house. I have used it for years and it works well. I sometimes need to add more water if the dough seems too dry and crumbly to mold well.

John Wright Small Gingerbread House

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup dark molasses
2 tablespoons cold water
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Cream together shortening, sugar, molasses and water. Sift together flour, spices and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. Grease or spray mold with vegetable spray. Press dough into the mold. Bake in pre-heated 350 oven for 25 minutes. Let gingerbread cool in the mold for 10 minutes. Carefully remove each of gingerbread to cooling rack, flat side down. Repeat process; two fronts, sides and roofs are needed to make house. It is better to bake gingerbread a day ahead of assembling to allow for stiffening. Assemble and decorate.
MsgID: 0068067
Shared by: Carol, Charlottesville VA
In reply to: ISO: Recipe Using Cast Iron Gingerbread House...
Board: Cooking Club at Recipelink.com
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