A great recipe for sturdy structures that last all season long! Meets the “entirely edible” requirement but that doesn’t mean it tastes good. 😉
Our Recipe for Gingerbread House Structure
2 cups corn syrup or molasses (see below)
1 1/2 cups light brown sugar
1 1/4 or 230 grams cups shortening
9 cups or 1080 grams all-purpose flour
Use molasses or dark corn syrup if you want a dark structure, or light corn syrup for a light brown color. The gingerbread house pictured here used light corn syrup.
In a saucepan on medium-low, heat corn syrup, brown sugar, and shortening until the shortening has melted and sugar has dissolved completely. Whisk until smooth.
Add flour to the bowl of a stand mixer, then add syrup mixture. Knead with dough hook until smooth.
Wrap dough in plastic and let rest for about 30 minutes. If the dough hardens, you can microwave it for 1-2 minutes to soften. The dough can be stored for later use; no need to refrigerate it unless you are going to eat it.