2 1/2 cups flour
1 TBSP baking powder
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt (optional)
1/3 cup brown sugar
1 egg
1/2 cup oil
2/3 cup molasses
Mom always just dumped all of these ingredients into the bowl and mixed. She would also use the same measuring cup for the oil and the molasses. Do the oil first, then the molasses just slips out and doesn’t stick to the cup. Obviously they are different measurements so sometimes I measure the oil in a 1/2 cup first and then put it in the 2/3 cup but sometimes I just guess. Also, sometimes it seems to need a little bit more flour. (probably those times i guess on the oil…) don’t be afraid to add a little bit more.
Generously oil a cookie sheet and spread the gingerbread out into it trying to make as even as possible. Mom would cover the gingerbread with wax paper and use a rolling pin on it. This makes it easier to not have crease marks on the gingerbread.
bake at 300* for 30 minutes.
Cut as soon as it comes out of the oven
royal frosting:
2lb bag of powdered sugar
6 egg whites.
mix until the shine starts to go away and you can have a stiff peak form without it drooping down.
this makes enough for at least two gingerbread houses so if you are only making one just cut the recipe in half.