5 ½ cups of white flour
1 ½ cups of whole wheat flour
powdered ginger
cinnamon
salt
1 cup molasses
¾ cup light corn syrup
1 ¼ cup margarine

Instructions:

1. Mix the dry ingredients together in a large mixing bowl.

2. In a medium sized saucepan, heat the margarine, molasses and corn syrup over medium-high heat. Stir until the butter is melted and the ingredients are blended.

3. Pour the melted mixture into the dry ingredients. Stir with a spoon for a minute. Using your hands form all the dough into a large ball and knead it on a cutting board or countertop. The dough should feel firm and smooth, not crumbly.

Storing your gingerbread dough: If you don’t plan to bake all your house pieces at one time, store your dough in a gallon sized ziploc bag in the refrigerator.