Mix together flour, salt, baking powder, and spices. Add brown sugar and mix well. Add beaten egg, oil, and molasses. Mix thoroughly, place in a grease ziptop bag, and chill several hours (overnight is best).

Roll dough out evenly into an oiled 11 1/2" x 16 1/2" cookie sheet. Bake at 300° for 20-30 minutes. Place pattern (cut out of cardboard) on HOT gingerbread and cut immediately. Remove edge pieces, then remove house pieces to cool on a wire rack or paper towel.

The gingerbread should be VERY HARD when cool. If not very hard, return to cookie sheet and bake an additional 10 minutes or more. For best results, do not bake gingerbread on a a moist or rainy day.

When cool, stack flat between pieces of paper towel. Store in a brown bag (best) or plastic bag that is NOT sealed until ready to assemble. *Do not keep air tight and do not freeze.