My daughter made vegan gingerbread for her in-law’s Christmas, and she says this recipe sacrifices no flavor. She added in allspice , cardamom and a little extra ginger. Every minute that you bake with ginger in an oven,” she says, “a little ginger flavor dies off. If you oven-bake it, you will ruin it.” And she used Crisco All-Vegetable Shortening – a vegan-friendly product.
3 1/4 c. flour of choice
1/3 c. vegetable shortening + 2 T room temperature
1/4 c. + 2 T. Molasses
1/2 c. milk of choice
1 c. Sugar
1 tsp, baking powder
3/4 tsp. Cinnamon
3/4 tsp. Ground Cloves
2 tsp. Ground Ginger
1/2 tsp. allspice
- 3/4 tsp. cardamom
- 1- 2 lb bag powdered sugar
- 1/2 c. aguafaba (Garbanzo juice)
- 1-2 T. fresh lemon
- Combine shortening, molasses, sugar, milk, and spices in bowl. Mix by hand or with a mixer until ingredients are well combined and sugar is dissolved.
- Add baking powder and gradually add all of the flour while constantly mixing. The dough will turn from sticky to stiff by the time all flour is added. Continue to stir until all the flour is incorporated.
- Dough should be firm and pliable. Roll out to 1/8 inch thickness parchment paper. Cut into shapes and peel away excess dough. Do not move the dough or else the shape will be distorted. (It may seem too thin but the dough will puff up while being baked)
- Bake at 350 degrees for 10-13 minutes. Look for the edges to turn golden brown and the center will appear dry to touch. Allow to full cool before moving or assembling. (You can make it in advance to allow the cookies to dry out)
- Pour powdered sugar with the aguafaba into a blender or large food processor. Mix until smooth, 1-2 minutes. Scrape down sides and mix an additional 1-2 minutes. Icing will be very thick.
- Pour a portion of the icing in a heavy duty ziplock bag. Seal and cut a small hole on one of the corners to pipe frosting/glue for house assembly.
- Use the same icing for decorating icicles and designs; add a little water to make it thin enough to create designs but not too thin or else it will run.
- Pipe a thick line of icing on the back borders of the cutouts. Start with a front and side piece. Firmly press all pieces making sure there is enough frosting to cover gaps. Repeat with other pieces.
- Allow to dry at least 2-4 hours before moving. Decorate however you choose and have fun!
Word of the Day – Casa de jengibre – gingerbread house
Tip of the Day – “I used powdered ginger,” Clare says. The dough was incredibly wet so I advise having extra flour on the side. 1-2 cups extra.