I used this recipe years ago when my 23 year old was a kid.
He "helped" me make maybe 15 mini houses that we built in 2 liter bottles with the tops cut off and then inverted on the bottom section. Wish we had taken pictures back then. It's quite durable and tastes good too.
by Jeanine Brock in Columbia Daily Tribune 11/29/1989 for houses too
6 C. sifted all-purpose flour 1 C. light brown sugar firmly packed
4 tsp. ground ginger ½ C. dark corn syrup
1 C. butter or margarine ½ C. light molasses
Sift all-purpose flour before measuring. Measure 6 cups, then sift again with 4 teaspoons ground ginger into a large bowl. In medium saucepan, combine 1 cup each butter or margarine, and brown sugar, ½ cup each corn syrup and molasses. Cook over low heat, stirring occasionally until butter is melted. Stir into flour and ginger, then beat until well blended. Cool dough 5 to 10 minutes. While still warm for easy handling, divide dough in half and roll out, but place cut-out pieces on cookie sheets in refrigerator to chill before baking so pieces hold shape. When ready to bake, preheat oven to 375 degrees. Bake 18 to 20 minutes or until edges are lightly browned and center is dry to touch. Remove smaller pieces, such as shutters after 5 to 8 minutes baking time. If dough bubbles a bit during baking, smooth gently with a spatula after 10 minutes. Cool each piece on cookie sheet atop wire rack 5 minutes. Loosen carefully with spatula, then remove to wire rack to cool completely. Remove to baking board or flat try and protect from breaking until ready to assemble house.