Gingerbread It's a pity but this gingerbread is not for eating. It looks enticing, smells seasonal, and is strong and light for cave-in-proof house construction. 1/4 cup butter 1/2 cup sugar 1/2 cup light corn syrup 3 teaspoons ginger 1/2 tablespoon cinnamon 1/2 teaspoon salt 3+ cups flour 1 teaspoon vanilla 1/4 cup+ water Preheat oven to 350ºF. Cream the butter and sugar. Beat in the corn syrup, ginger, cinnamon and salt. Add the flour, vanilla and water gradually, alternating between them. Knead the dough, adding more flour or water as needed. The dough should be stiff enough to roll out. Roll to 1/8" thick on a floured surface. I lay the top of my pieces (less floury) into the bottom of my gingerbread house moulds, press them in with my fingers, then lay my moulds on a baking sheet. If you don't have a gingerbread house mould, you can lay your shapes directly on a parchment-lined or lightly greas