As my gingerbread structures have become larger, this is the recipe I use most often. It is very hard, doesn't taste great and may break your teeth. My family is always disappointed when I use it because there are no scraps - but they couldn't eat them anyway.
Another Stiff and Strong Gingerbread Dough
1 cup Margarine (do not use butter)
1 ½ cups Corn Syrup
1 ¼ cups Brown Sugar (packed)
6 ¾ cups Flour
1 Tbsp Cinnamon
1 ½ teas Ginger
½ teas Salt
Melt the corn syrup, sugar and margarine together and then mix into the stirred together dry ingredients. Divide into portions, wrap in plastic and chill until firm. Roll out and cut pieces before baking. This dough is stiff and if too hard to roll out, it can be softened by microwaving for a few seconds. Bake at 350 for 15 to 30 minutes as needed. Note: this is a very light colored dough. I use dark brown sugar and dark corn syrup and it still is a lot lighter than the recipe I posted above.