![]() I was able to make a mini gingerbread house without it collapsing, I like that it is soft enough to eat unlike the rock hard ones that make sturdier houses. They did spread in the oven but the cookies were very soft and chewy and smelt deliciously sweet and spicy. The dough was very wet and sticky (not sure if it’s due to the muscovado sugar I used or the nuttelex) so I had to add extra flour (almost another 1/2 cup) but it was still very soft, so I just whacked it in the fridge to chill overnight, dough was a little more manageable the next day but still had to roll it out between two pieces of baking paper and then chill the cut pieces in the freezer for about 15-20 mins before baking. I tried this recipe with nuttelex (a dairy free buttery table spread) instead of butter as suggested, because my nephew is allergic to eggs and dairy and I am happy to report that it worked. If you are using this recipe for making a gingerbread house, you may need to bake a little bit longer. Take them off the hot tray with a spatula immediately and straight onto a cooling rack for best results. I took them out of the oven just as the outside was crisping up but still with a soft center. I couldn’t resist making little gingerbread men, and because I’m lazy I’ve left them un-decorated, except for a few buttons that I added pre-baking. Knead on a floured surface and if dough is to soft (sometimes moisture content in brown sugars vary) add a little more flour or refrigerate for a while to help the dough firm up. The dark colour comes from the muscovado sugar and golden syrup, if you use regular soft brown sugar you may get a lighter gingerbread. I haven’t tried that substitution, but I’d be interested to hear how it works if you have. I’d say it would be easy enough to convert this recipe to be vegan friendly if you replace the butter with a non-dairy butter alternative like Nuttelex. ![]() I just threw everything into a bowl and mixed it by hand. Make sure the butter is at room temperature (softened) and you won’t even need an electric mixer. Use whatever sweet spice mixture you have available. The original recipe called for just ground ginger, but I’ve also added sweet mixed spice which also has cinnamon, nutmeg, cloves and allspice. Dip them in dark chocolate to make them extra decadent. These would make great gifts packaged up in cellophane with a little bow. With no egg included, this Gingerbread Recipe is egg-allergy friendly! I was sure the recipe was missing something, how could it be so simple? But my gingerbread turned out great! Recently stumbled onto a very simple gingerbread recipe that called for just six ingredients, all of which I conveniently had on hand already. I always imagined it to be difficult to make, so I’ve never really tried baking it myself until now. I do enjoy a good bit of gingerbread at Christmas time.
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