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
⅔ 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.