Haunted Gingerbread House
This gingerbread recipe is designed for construction so there's no need to worry about warping or misshaping during baking and it's sturdy enough for travel after construction. In fact the dough becomes quite stiff as it's being mixed so it's actually easier to mix by hand than with an electric mixer.
Download a template and watch videos on how to construct and decorate the haunted house on our website.
- Molasses - 6⅜ oz
- Dark Corn Syrup - 6 oz
- Margarine - 5¼ oz
- Brown Sugar - 7¾ oz
- All Purpose Flour - 1⅝ lb
- Salt - 1/8 oz
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