I use a construction dough to make
the pieces for my gingerbread houses.
It's a very, very stiff dough and I use a
stand mixer. If you don't have one,
toward the end of the mixing process
you may need to place the dough on
a lightly floured board and kneed
until completely mixed together. Place
the dough in the microwave for a few
seconds it it gets too stiff and continue
to kneed until thoroughly mixed.
Molasses Construction Dough
8 cups flour
2 heaping teaspoons ginger
2 heaping teaspoons nutmeg
4 heaping teaspoons cinnamon
1/2 teaspoon salt
(if you don't like the smell of nutmeg or ginger just
omit and stick with cinnamon)
Mix the dry ingredients together in
your mixing bowl.
1 cup dark molasses
3/4 cup light corn syrup
3/4 cup margarine or butter
1/2 cup firmly packed brown sugar
Place these ingredients in a 2 quart
saucepan. Cook and stir over
medium heat until melted and
It will look like this. It gets a bit of
froth on top.
Pour this heated mixture into
the dry mixture and mix. The cooler
the mixture the harder it is to mix.
Work fairly quickly.
Cover with saran wrap and keep in the
fridge until ready to use. It also
freezes well, so you can make it
ahead of time.
You will need aluminum foil,
your rolling pin, cinnamon and cookie
sheets. Preheat your oven to 350 degrees.
Take your very heavy stiff dough and
cut off a slice. Place the cut dough in
the microwave and reheat for about
12 to 15 seconds. Don't cook it, just
get it nice and warm. If it's too hot
you WILL burn your hand. NOT
recommended for children. Experiment,
every microwave is different.
Place it on the aluminum foil and
quickly roll it out to about 1/4 in thick.
When it's warm it rolls out beautifully,
and doesn't stick to a wooden rolling
If it's not large enough to accommodate
the piece you need to cut out, take a
small amount of dough, warm it in your
microwave, place where needed
and roll out.
See how nicely it rolls together.
Sprinkle with cinnamon.
Place a pattern piece on top.
The cinnamon keeps the
dough from sticking to the patten.
With a small knife cut out the
pattern piece and remove the excess.
Kids can do this with a dull dinner
knife. Rough edges will do just fine.
Lightly rub the cinnamon into
Cut away the excess foil and slide
the piece onto a cookie sheet. If you
have helpers make sure the pieces are
laying flat, if they are crooked just
smoosh till they look straight.
Bake for about 12 to 15 minutes or
until the edges are browned.
Okay, the dough is brown. So,
if the edges start to turn black,
it's probably done! All the edges
will be covered up, so you can use
a mildly burned piece!
Cut out all the pieces the
same way and bake. You can
squeeze quite a few pieces on a
big cookie sheet. Let the pieces
cool before removing.
When the pieces have cooled
completely, the foil easily pulls
Honestly, this dough doesn't taste
very good. It tastes like a gingersnap
dog biscuit and the pieces are hard as
hockey pucks, but you probably won't
break one unless you drop it!
These little battery tea lights are
small enough to go through the
window when I want to light it up.
All the pieces are done and ready to
decorate. You can bake your pieces
ahead of time and freeze. Just layer
with parchment paper or foil and freeze
in an airtight container. Spread out
the pieces to thaw.
Wrap the left over dough in saran
wrap and keep in the fridge. Just
in case you break a piece and need
to remake it or you forgot a door!!
I have quite a bit left, so I will make
some ornaments for the tree.
Use a straw to cut holes for hanging.
I sprinkle on some extra cinnamon,
it looks very pretty when baked.
I added some tinsel wired ribbon
for hangers. These will look nice
on the tree or a wreath.
Plain and simple.
The house smells