These may be very basic questions, so thank you in advance to anyone who takes the time to reply.
This is my first year to make, instead of buy, a gingerbread house.
The recipe I use every year to make cookies uses no eggs, and calls for 2/3 c. liquid. I noticed the recipes on this site use eggs and no other liquid. Does this affect the stiffness of the dough for creating structures?
Also, I read the notes about honey making the dough stronger and molasses making it softer. I like molasses flavor in gingerbread so can I use some molasses AND some honey?
Finally, in my search for gingerbread recipes I have noticed notes specifying light molasses NOT blackstrap. Do you think that is just a flavor/color preference or do the different types perform differently? I personally prefer the flavor of blackstrap.
Thank you!