Review on Gingerbread House Baking Tray - Perfect for Christmas Desserts, Chocolate, Candy (Silicone, Set of 3) by Stacie Stewart

This is the best shape. Here's a recipe that will do all 3 shapes, and then some. I have found that instead of filling the molds to the brim, leave about 1/16 inch from the top and bake until edges are dark brown. If they are too thick or not baked long enough, break them. • 6 tablespoons flour • 1/2 teaspoon baking powder • 2 teaspoons ginger • 4 teaspoons cinnamon • 1/2 teaspoon ground cloves • 1/2 teaspoon nutmeg • 1/2 teaspoon Salt • 1 1/2 cups butter, softened • 1 1/2 cups light brown sugar • 2 eggs • 1 cup molasses • 1 tablespoon water • Combine flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a bowl mix Set aside for later use • In a large bowl, combine brown sugar and butter and beat until fluffy • Add eggs, molasses and water to brown sugar and butter mixture and beat until smooth • Add half of dry ingredients and mix until smooth • Remaining dry ingredients Add ingredients and fold in batter by hand. Just wait until the ingredients are evenly mixed. If the dough is not firm, add a little more flour • Divide the dough in half. Place each half in a 1 liter plastic bag and use a rolling pin to roll them flat or into discs and wrap in plastic • Seal the bags and place both halves in the fridge to set the dough for at least 2 hours to cool. It can be stored in the fridge for up to 3 days before use.