Tuesday, December 30, 2014

vegan gingerbread house castle

See bottom of blog for recipe

vegan gingerbread castle



wrap raw gingerbread dough around empty parchment lined cans and then bake.
It takes a little effort, but if you are careful you can remove the
can without damaging the gingerbread. Sliding a thin knife a short distance between gingerbread and can to loosen may help.
Be very careful when dealing with melted sugar.
It is very hot and will stick to you while it burns you.
Use melted sugar to secure the gingerbread.
Be careful not to over melt the sugar or it will burn. pull sugar off heat as needed. I sometimes
Placed the melted sugar pan on a second pan partially filled with hot water.

Gingerbread castle assembly

Gingerbread castle assembly

This castle took about 2 1/2 batches of dough to construct.

Vegan Gingerbread House Recipe

NOTE: this recipe is not intended for cookies. The dough is tough for construction strength, and there is not enough baking soda or sugar for cookies.

2¾ cups AP flour

½ cup brown sugar

¼ teaspoon baking soda

¾ teaspoon ginger

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon allspice

¼ teaspoon cloves

½ cup molasses

cup water

2 tablespoons vegetable oil


·         Preheat oven to 350°F.


       1)            In a large bowl, whisk together flour, sugar, baking soda, ginger, cinnamon, salt, allspice, and cloves.

       2)            With a spoon, stir in the molasses, water, and oil.

       3)            Knead dough for 5 minutes.

       4)            Roll out as needed.

       5)            Bake until firm and crisp.

       6)            Cool completely before using.