When it comes to gingerbread construction, follow these four rules.
, so it bakes up unusually dense, without the fragile pockets of air that lighten most cookies.
Made with butter, vanilla, and plenty of spices, construction gingerbread can be both tasty and strong—think of it as a very flat sort of gingerbread biscotti. Plus, with the scent of cinnamon and sugar wafting from the oven, your time spent assembling a gingerbread house will be made extra enjoyable. All the more so if you keep these simple tips in mind.Most recipes for construction-grade gingerbread don't include a yield, instead providing enough dough for one specific project.
When it's all filled up, keep those paper cutouts grouped together, but set them aside. Repeat with the remaining cutouts, grouping each set together when you're done. There may be occasions when only one or two oddly shaped pieces will fit on the baking sheet, but you'll still count it as a full tray.
If you save these scraps in a zip-top bag, you'll have an emergency supply of gingerbread should any of your cutouts happen to break. If it turns out you don't need the extra dough, you can thin it down with a bit of water to create a pipeable gingerbread paste that can be used in a couple of ways.
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