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This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.




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How would you rate this recipe?
  • MS12437551
    18 NOV, 2018
    It was hard as a rock, incredibly difficult to roll out, even after letting it rest awhile. I'm sure it makes a sturdy house, but the amount of effort to roll out the dough was a dealbreaker. I threw it out and used another recipe.
  • ElektraX
    19 OCT, 2014
    DON'T CONFUSE WITH COOKIE DOUGH! This recipe makes great, durable, elastic dough for houses, but results in flavorless, tough cookies. Likewise, don't use the cookie recipe for a gingerbread house, as it will fall apart.
  • aC3
    7 DEC, 2011
    Been using this recipe for the last few years and it's awesome. People love the softer texture.
  • aecg
    17 DEC, 2010
    The recipe title should be changed to INEDIBLE and UNWORKABLE. What a waste of good ingredients, I don't think this is even compostable!
  • mllechocolatier
    14 DEC, 2010
    @Daisy7 - check out this link: All directions are here. Good luck!
  • Daisy7
    11 DEC, 2010
    How long do I bake the dough and at what temperature?
  • marthasshaddow
    29 NOV, 2010
    My kids totally look forward to eating the house at the end of the season. Thanks for the heads up, KND2, I will use a recipe I have used in the past. It is plenty sturdy and tastes great, too. (It is from the Gingerbread Architect book.)
  • slosh8715
    9 JUL, 2010
    KND2 This recipe is for making a house. Not for eating. The dough and the baked cookie needs to be hard and sturdy for the house to hold up. The description should have been giveaway given it describes the house and the amount of flour in the recipe should have made it obvious. I would think anyway.
  • Jynuine
    23 DEC, 2009
    I would think that a gingerbread structure would need to be stiff and hard- and we personally don't eat ours, as they sit out for days and tend to get 'touched'.
  • KND2
    22 DEC, 2009
    Don't even bother making this recipe - this has to be the worst gingerbread ever - can't believe it's from Martha! The dough is so stiff, it's completely unworkable, and near impossible to roll out, and once you bake it, you end up with rocks for cookies - what a huge waste of ingredients!!! I made it out of the Holiday Sweets Magazine - big time disappointment!

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