The holiday season is here, and what better way to celebrate than by baking a gingerbread house? But what if you or someone in your family has an egg allergy? Fear not, because we’ve got you covered with this egg-free gingerbread house recipe that everyone can enjoy!
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/3 cup molasses
- 1/4 cup milk
Instructions:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and milk until well combined.
- Add the dry ingredients to the wet mixture and mix until a smooth dough forms.
- Divide the dough into two equal portions and wrap each one in plastic wrap. Chill in the fridge for at least 30 minutes.
- On a lightly floured surface, roll out each portion of dough to about 1/4 inch thickness.
- Cut out the gingerbread house pieces using a template or a cookie cutter set.
- Bake for 12-15 minutes or until the edges are lightly browned.
- Let the pieces cool completely before assembling the house.
Nutritional Information:
Serving Size: 1 slice (1/12 of the recipe)
Calories: 290
Total Fat: 10g
Sodium: 135mg
Total Carbohydrates: 47g
Protein: 3g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 12-15 minutes per batch
Chilling Time: 30 minutes
Equipment:
- Mixing bowls
- Whisk
- Mixer
- Plastic wrap
- Rolling pin
- Cookie cutters or template
- Baking sheet
- Parchment paper
Serving Suggestions:
Decorate your gingerbread house with icing, candy, and other fun treats!
Variations:
Try making different shapes and sizes of gingerbread cookies, or add in some chopped nuts or dried fruit to the dough for added flavor and texture.
Substitutions:
You can use any type of milk you prefer, such as almond milk or soy milk, in place of regular milk.
Storage:
Store your gingerbread house in an airtight container at room temperature for up to 1 week.
Tips:
- Make sure to chill the dough before rolling it out to prevent it from sticking.
- Use a ruler to make sure your gingerbread house pieces are all the same size.
- Let the pieces cool completely before assembling the house to prevent them from breaking.
- Be patient when decorating your gingerbread house – it takes time and a steady hand!
Notes:
This recipe makes enough dough for one gingerbread house, plus a few extra cookies.
Frequently Asked Questions:
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the fridge overnight before rolling out and baking.
Do I have to use a template?
No, you can use a cookie cutter set or freehand cut the gingerbread house pieces if you prefer.
Can I use this recipe for gingerbread men?
Yes, this recipe works great for gingerbread men, too!
This egg-free gingerbread house recipe is the perfect way to get into the holiday spirit. With its warm spices and delicious flavor, it’s sure to be a hit with everyone in your family, regardless of dietary restrictions. So why not give it a try this year and start a new holiday tradition? Happy baking!