I've used foil for years, and then one year tried Silpat mats (I have like 8 of them), and then went back to foil. I just like foil better. It's easier to let the pieces cool on the foil overnight and then peal off, rather than have to remove the baked piece from the silpat mat in order to reuse the mat. Plus, I can slightly dampen the counter with water to keep the foil from sliding. But, some people swear by the Silpat mats.
I have found it better to use recipes that do not have baking soda for houses, and if you want to eat the cookie, include the baking soda. The baking soda helps the dough rise, making it a good cookie, but a soft wall.
For small (child size) houses, it won't matter much if you include the baking soda. But for large display houses, I don't include the baking soda. It took me years to figure this out, sometimes ending up with collapsed houses.
Loreta
www.ultimategingerbread.com
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