7 1/2 cups flour
2 3/4 cup sugar
5 eggs
2/3 cups honey
1 2/3 teaspoon cinnamon
1 2/3 teaspoon ground cloves
1 2/3 teaspoon ginger
Cream eggs and sugar. Add honey. Add spices, then gradually add
flour. Wrap tight. Spray a cookie pan with cooking spray. You want to
make sure the pan isn’t warped — a flat surface is necessary for
creating bread flat enough for use in gingerbread structures.
Roll out the gingerbread to 1/8 inch thick on your baking pan. It is
recommended that if you’re going to cut a pattern, to do so while the
dough is on the cookie sheet and before baking. Bake in a 325-degree
oven until just browned. Make sure it is an even brown color. Remove
from the cookie sheet and lay on a flat surface to dry.
— Recipe from Allen Blair
http://www2.ljworld.com/news/2011/nov/29/dream-house-gingerbread-experts-share-secrets-trad/
