Gingerbread House Recipe from Melanie Dallon via Jennifer G

6 ¾ c. flour
1 tablespoon cinnamon
1 ½ teaspoon ginger
½ teaspoon salt
1 ½ c. light corn syrup
1 ¼ c. packed light brown sugar
1 c. margarine

Preheat oven to 350 degrees. Stir the dry ingredients together in a large bowl.
Combine light corn syrup, light brown sugar, and margarine in a 2-quart sauce pan. Stir constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands to mix as dough becomes stiff. Chill the dough until it is easy to handle. Dough can be stored in refrigerator in a plastic bag indefinitely. When ready to roll dough out warm it to room temperature. Roll the dough out to 1/8 inch thickness on cookie sheet. Hint: mark 1/8 inch on toothpick. Stick tooth pick into rolled out dough to measure thickness of dough. Using the patterns provided cut the dough into the required shapes. Bake for 12 to 15 minutes or until golden brown. Check for air bubbles during baking and poke them with a sharp knife or a toothpick. When baking is done, slide the hot gingerbread onto a large cooling rack. Make sure it lies flat and cools on a flat surface.