Thoroughly blend flour, soda, salt and spices. Melt shortening in large saucepan. Add sugar, molasses, and eggs; mix well. Cool, then add four cups of the blended dry ingredients and mix well. Preheat oven to 350 degrees.
Turn the gingerbread mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.
Roll out dough on the backs of lightly oil cookie sheets (or on non-stick parchment paper.
Time baking according t5o thickness of rolled gingerbread. For large pieces, 1/8" thick, bake as long as 14 minutes. For smaller pieces, rolled thinly, 6 or 7 minutes may be long enough. Check frequently to avoid over-browning.
Remove from cookie sheets to wire racks with a large spatula. Cool about 30 minutes. Cover a flat surface with paper toweling and place baked pieces on it to dry overnight.
Wrap unused dough tightly in plastic. Once wrapped and kept refrigerated, it will keep for weeks. Bring to room temperature and knead briefly to use again.
Note: This recipe yields enough gingerbread for the
Gingerbread House Pattern
cottage. A larger house make require a doubling the recipe.
Easy Gingerbread House
Love being creative, but don't have that much time to spare? Be sure to check out Wilton's
Prebaked Gingerbread House Kit.
It saves so much preparation time - but leaves the fun part (the decorating!) up to you and your kids!
To leave Gingerbread House recipe and see more decorating ideas, start here.