Remove all leavening....a gingerbread house is all about sturdy and not about tender cookies.

I've had this saved for quite a while, it came from a friend who is a mad crafter. She swears it is the sturdiest recipe she has ever used.

Good Luck!

Alexa

Gingerbread Construction Dough (aka Oven Plywood)

12 cups pastry flour
2 tbsp ground ginger
2 tbsp ground cinnamon
2 tbs ground cloves
2 tsp ground nutmeg
1 tsp salt
2/3 cups lemon juice
2 eggs beaten
2 egg yolks beaten
1/2 cup butter
1 1/3 cups honey
3 1/3 sugar

If using a small kitchenaid mixer you will want to divide this recipe up. It will be too big for the mixer.

Sift flours together to blend, set aside
Combine spices, set aside
Combine lemon juice and eggs in another bowl, set aside.
Melt butter, honey and sugar over medium heat.

Stir until butter and honey are melted and then add sugar. Continue to combine- the sugar does not need to dissolve. Remove from heat.

While butter/honey mixture is still warm, place in mixer bowl, add lemon juice and egg mixture. Mix until well blended using paddle attachment. Slowly add the flour and spice mixtures. Dough will be sticky at first, and then becomes very stiff as you continue adding the flours. Knead the dough until it makes a smooth ball. Keep the finished dough at room temperature, cover with plastic wrap.

The dough is very difficult to roll if it becomes too cool/cold. If the dough cools down, you can wrap it in plastic wrap and microwave for 15-20 seconds at a time. This re-heats the honey slightly and makes it easier to handle.

Dust the rolling surface and rolling pin, roll to desired thickness. Cut pieces and bake at 350 degrees for 15 minutes for 1/4â thick, 20-25 minutes for 3/8â thick. Check pieces- different sizes may need different settings.

"Oven plywood". (grin)

I'm probably no help because we actually like to EAT our gingerbread hovels. They are definitely not houses, and they are more candy and frosting than gingerbread. They usually stand up long enough to take pictures, then we eat them!

Annie

I will look tonight for the recipe I used when I ran Gingerbread House making classes for kids at the community center. Not any good to eat, but even the 8 year olds couldn't break it.

Ah, the memories 50lbs of royal icing, sprinkles, candy canes, gum drops and a LARGE tarp on the floor, lol.

Never thought about not eating it. I may make the "plywood" batch and an "edible" batch. I'm sure my grandkids are going to to want to nibble while they're making these.

I have a Pampered Chef house mold..
I use their recipe. Pretty sturdy but edible.

Gingerbread

3 cups All-purpose flour

1-1/2 teaspoons Ground cinnamon

1 teaspoon Ground ginger

1/2 teaspoon Baking soda

1/2 teaspoon Salt

1/4 teaspoon Ground cloves

1/2 cup Vegetable shortening

1/2 cup Sugar

1/2 cup Molasses

1 Egg

Royal Icing

4 cups Powdered sugar

3 Egg whites

1/8 teaspoon Cream of tartar
Preparation

Preheat oven to 350F

Lightly spray mold with vegetable oil - blot out excess.

Gingerbread

Mix first 6 ingredients in one bowl.

In another bowl beat shortening and sugar until blended.

Add molasses and egg; beat until smooth.

Gradually add flour mixture; mix well.

Shape dough into ball; divide into 2 portions.

Wrap each portion in plastic wrap; chill for 30 min.

Press 1 portion firmly into prepared mold, filling all sections.

Holding serrated knife parallel to the surface; cut off excess dough.

Bake 17-20 min or until edges are lightly browned.

Cool in mold for 5 min.

Carefully remove cookie pieces from mold and cool completely.

Cool the mold completely before filling with remaining dough.

Note: it is only necessary to fill the chimney, flag, bell, & banner once.

Royal Icing

Place all ingredients in a medium non-plastic mixing bowl. Beat at low speed 5-7 min. or until icing is glossy and holds a peak. The icing dries very quickly; cover with a damp towel when not being used. To store for later use, place in an airtight container and refrigerate. Mix thoroughly before using.

Icing may be tinted using food coloring, liquid, paste or powder) if desired.

This recipe is pretty.

Here is a link that might be useful: Gingerbread house