Vegan gingerbread. Gingerbread

The eve of the New Year and Christmas is the time for some festive magic - a gingerbread house!

40 g chilled aquafaba (chickpea broth)
180 g powdered sugar
20 g corn starch

Additionally:

zip bag or pastry syringe with a thin nozzle
tassel
roof tape
piece of foil for windows

Package:

cardboard
polypropylene film
ribbon

How to make a gingerbread house with your own hands - master class with step-by-step photos:

Prepare the ingredients you will need to make the dough:
Prepare the dough. First you need to melt the sugar. To do this, pour it into a deep bowl, preferably made of stainless steel, since scratches may remain on enamel dishes. Place the bowl with sugar on the heat a little less than medium. Stir occasionally, it is better to use a long-handled spoon for this if you have one.
The sugar will begin to turn into yellow lumps. When the sugar becomes half liquid, reduce the heat to low. As a result, it should completely melt and flow from the spoon in a thin stream. If the sugar is stirred too rarely or overheated, it may overheat and foam will appear on top - in this case, when adding tea, it may begin to “spit.”
While the sugar is melting, you need to brew tea, add jam and stir until the jam dissolves. Before adding tea with jam to sugar, you should weigh it again, since hot tea evaporates quickly, you may have to add a little water to it.
Tea with jam
Add tea little by little to the melted sugar without removing from the heat, first literally a teaspoon at a time, then gradually increasing the portion, stir vigorously after each addition. The sugar will sizzle and bubble strongly. It is impossible to photograph this process, as there is a lot of steam and the lens fogs up.
When all the tea has been mixed in, increase the heat to high and bring the syrup to a boil. Then immediately remove from the heat and place the bowl with the syrup in cold water so that the syrup cools quickly and does not evaporate. Cool to barely warm or cold temperature, then add butter and honey (I have flower in one spoon, buckwheat in the other), stir until the honey dissolves.
Syrup made from sugar, tea, butter and honey
In a separate bowl, mix the sifted flour and spices. Pour in the syrup, strained through a sieve (we strain in case there are any undissolved pieces of sugar, honey or jam left). Mix some of the flour with the liquid. Quench the baking soda with lemon juice and add to the dough.
Mix the dough with a spoon, then knead with your hands for about 10 minutes. If you are making a double portion of dough for a gingerbread house, you need to knead for 20 minutes. If the dough is poorly kneaded, the gingerbread cookies may bubble during baking and the surface will be uneven. The dough will turn out very viscous and sticky - there is no need to add flour, this is how it should be.

Knead the lean dough
Place the finished dough in a plastic container, close the lid tightly and refrigerate at least overnight. If the dough is not infused enough, the gingerbread cookies may again turn out uneven.
In an airtight container in the refrigerator, the dough can be stored for quite a long time, even a whole month, and you can take it out and bake it at any time.
To make a template for a gingerbread house, you need to print it on A4 sheet - regular office paper will do (click on the photo to enlarge). If it is not possible to print, you can draw according to the given dimensions, then cut out.
This Lenten gingerbread house turns out to be small. And if you make it larger, you will need to build some kind of spacers from bamboo sticks to strengthen it, since this dough is too soft for large houses - their walls may bend or break under their own weight.
Remove the dough from the refrigerator, cut off a third or half (depending on the size of your rolling mat). Cover the rest of the dough again and put it in the refrigerator.
Press a piece of dough with your hand to form a flat layer, and sprinkle it well with flour on all sides.
Roll out to a thickness of 5 mm, adding flour if necessary so that the dough does not stick to either the mat or the rolling pin.
Roll
Attach paper templates to the test and cut out the house blanks. The stand and the lower part of the roof can be cut with a wavy knife. First cut windows in the walls, then the outline. You need to cut carefully, not with a too sharp knife, so as not to damage the rolling mat.
Cutting out blanks
Place the cut out pieces on a baking sheet (I needed two baking sheets to fit all the pieces). Make holes in the upper part of the roof parts with a straw (you can do this immediately after baking, while the gingerbread cookies are still hot - then the holes will be larger and it will be easier to thread the ribbon through).

For baking, you can use a baking sheet with ungreased parchment or a baking sheet with a silicone mat sprinkled with flour. I like to bake on a baking sheet with a silicone mat and Teflon parchment on top of it, then the bottom surface of the gingerbread cookies turns out smooth, but on regular parchment it turns out slightly wavy, since the parchment wrinkles during baking.

Gingerbread cookies should be baked at 160 degrees for 10 minutes. You can check readiness by lightly patting (without pressing) the surface of the gingerbread with your fingertip - it should be firm and not squashed. The gingerbread cookies should not brown, and their bottom surface should not become hard - if this happens, reduce the baking time.
After you can no longer cut anything out of the rolled out layer of dough, you need to collect the scraps, knead them, roll out the resulting piece of dough again and cut out more parts. After this, collect the scraps again and knead. This last piece of dough has already collected a lot of flour during two rollings, so you can’t use it for the parts of the house - they may turn out too thick or crooked. You can’t put it in the refrigerator either - it will harden too much and it will be very difficult to roll it out later.
Best of this piece make small gingerbread cookies. Then you can put them inside the house, or you can put them in small glass jars tied with a ribbon, it will turn out very beautiful. Small gingerbread cookies, after they have cooled, should be immediately placed in a plastic container, jar or bag and sealed tightly so that they do not dry out.
While the vegan gingerbread house pieces are baking, let's take care of the windows. You can leave them empty, or you can make marmalade windows. Cut pectin marmalade or thick apple jam to a thickness of 5 mm, then cut out 5 squares from this layer, the same size as windows in a paper template. You can cut it by eye, not necessarily to a perfectly accurate size. Place the squares on pieces of foil like in the photo:
Cutting out the marmalade
Place freshly baked hot parts directly from the baking sheet, as if stringing windows onto marmalade, lightly pressing on the edges of the windows. The marmalade will melt from the hot gingerbread, exactly take the shape of a window and stick. There is no need to remove the foil yet; we will remove it while assembling the house.

Here are all the necessary details:

Finished house parts
While the parts are cooling, you need to make a glaze primer. The primer is needed so that the glaze adheres more firmly to parts covered with glaze, and parts not covered with glaze do not become deformed. Large gingerbread cookies, after lying for several hours, begin to bend - the edges bend upward. To avoid this, they need to be coated with a primer. In addition, primed gingerbreads acquire a beautiful brown color and chocolate flavor.
From the amount of ingredients indicated in the recipe, you get a little more than 100 g of primer. For the gingerbread house you need very little, so most of it will remain. It can be stored in the freezer in a small closed jar or glass, defrosting the jar in lukewarm water as needed and stirring well. Can be used not only for gingerbread cookies, but also to cover cupcakes, sweet pies, etc.

So, mix powdered sugar, starch and cocoa. Add half the water, stir, then add a little more water and stir until you get a thick mass. Continue stirring until there are no lumps left. Pour in the remaining water and stir.

The glaze should be quite liquid and flow from the spoon in a thin stream. If you do not have precise scales, you can measure the ingredients for the primer with teaspoons: 0.5 tsp. cocoa, 2 tsp. starch, 6 tsp. powdered sugar. Add water little by little until the desired consistency is achieved.

Pour the finished primer into a jar or glass and cover.
When the gingerbreads cool, they will become a little denser. Then the side walls and the top edge of the roof will need to be slightly trimmed using a fine grater at an angle of 45 degrees so that they fit together well during assembly.
We comb the edges at 45 degrees
Cover the parts of the gingerbread house with a primer using a brush. Any synthetic brush from an office supply store will do, just wash it well with soap. You need to prime as thinly as possible, spreading it over the surface as much as possible.

The side and bottom ends of the walls also need to be primed, since glaze will be applied to these parts when assembling the house. There is no need to prime the back of the gingerbread cookies. When the primer dries and stops shining (this happens quite quickly), you can start painting the gingerbread cookies.
let's produce The glaze will need to be divided into two parts - for the outline and for the filling. Add powdered sugar to the glaze for the contour until you obtain a consistency where the glaze does not flow from a spoon, but slowly slides and falls in a clot. Add water little by little, a few drops at a time, to the glaze for pouring and stir until the glaze begins to slowly flow from the spoon in a thick stream.
To draw the outline, you can use a special pastry syringe with a thin nozzle, or you can put the icing in a zip-lock bag, cut off a tiny corner and draw by squeezing the icing out of the bag.
Before filling in the background, it is better to trace the gingerbread along the contour so that later you get neat edges. It is convenient to fill with a soft brush. Circle the windows not close to the marmalade so that the glaze does not get soggy.

Apply glaze to parts
When the surface of the fill has set and ceases to shine, you can apply patterns on top of the fill, just be careful, since it has not yet hardened inside and may wrinkle. We paint a gingerbread house, as your imagination dictates, you can also involve children in this activity - it will be good entertainment for New Year's morning. Then leave it to dry for several hours.
When the parts are dry, you can start assemble a house. If it is made for a gift or for long-term storage, then you need to make a box for it. In other cases, you can simply collect it on some flat dish or tray.
The box is made of cardboard, with low sides, slightly larger than the size of the stand; at the bottom it is better to make several layers of cardboard so as not to sag (if the cardboard is laminated, like mine, the box needs to be wiped with alcohol, and if it is some other cardboard, then lined inside with parchment or napkins).
Place the baked stand in a box or on a tray (once the gingerbread house is assembled, it cannot be picked up by the stand and lifted, so it should be immediately put in its place). Take two adjacent walls, apply glaze to the bottom end of both walls and to one side end of one of the walls.
Glue the walls to the stand, gluing them together at the same time. Hold them in this position for a minute until the glaze sets.
Install on a stand
Take another wall, apply glaze to the bottom and one side end. Glue to the stand and to one of the walls.
On the last wall, apply glaze to the bottom end and both side ends. Glue to the stand and walls.
Installing the remaining walls
Coat the corners of the house with glaze.
Place the roof parts at an angle and lace them with a ribbon and tie a bow.
Remove the foil from the windows, put small gingerbread cookies inside the house (you can also put sweets or a small gift). Apply glaze to the top of the walls.
Carefully install the roof on top, making sure that it lies symmetrically. Your homemade eggless gingerbread house is ready!

Gingerbread house

Now you can wrap it in transparent polypropylene film (this kind of film is sold in florist shops; they also wrap flowers in it) and tie it beautifully with a ribbon. Or you can just cover it well with a plastic bag so it doesn’t get stale.

Do not leave the gingerbread house uncovered for several days or it may become tough. As a last resort, if it has become stale, it can be revived by leaving it overnight wrapped in a bag with apple peel - gingerbreads absorb moisture from the air well.

Bon appetit! Happy New Year and Merry Christmas!

These vegan gingerbread cookies are fun to bake and decorate with a group or family. They can be packaged and given to friends and family, and if holes are made in advance, they can be hung on the Christmas tree as a decoration.

Recipe (for 16 gingerbread cookies, can easily be doubled)
Glass = 250 ml

1/3 cup vegetable oil
3/4 cup sugar
1/4 cup black molasses
1/4 cup soy milk

2 cups of flour
1/2 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt

spices:
1/2 teaspoon each ground cloves, cinnamon, and nutmeg
1 1/2 tsp. ground dried ginger

for glaze:
1 cup powdered sugar
~1/4 cup soy milk

1. In a large bowl, combine butter and sugar. Add molasses and soy milk, mix well.
2. Gradually add the dry ingredients to the bowl with the liquid, stirring along the way.
3. Mix the dough well, it should be thick and dense. Form the dough into a ball, flatten it a little, wrap it in film and put it in the refrigerator for at least an hour. The dough can be prepared in advance, even 3 days in advance. But it must be cold!
4. Preheat the oven to 175 degrees C. Line baking sheets with parchment.
5. Roll out the dough to about half a cm (5 mm) thickness. You can roll it out on a table sprinkled with flour, or even easier - on parchment. Then if your dough gets hot while rolling, you can put it in the freezer directly in rolled out form for a few minutes - this will make the cutting process much easier.
6. Now comes the fun part - cutting out the cookies! For this purpose, purchased molds in the form of men, Christmas trees, etc. are used. Remove the dough from around your pans and carefully transfer to the baking sheet with a spatula (this is where you will understand how important cold dough is). Form the rest again and roll it out.
7. If you want to use it as a decoration, make holes in the gingerbread cookies at the top of the people’s heads.
8. Bake for 10-15 minutes, depending on the calibration of your stove. The gingerbread cookies should be dry on the surface, but soft and not burnt. They will harden when they cool.
9. When you remove the gingerbread cookies from the oven, it is best to transfer them to a wire rack. Then they cool down and do not sweat from below. If you don't have a baking rack, you'll have to get creative here.
10. When the gingerbread cookies have cooled, they can be decorated with icing patterns. The glaze is easy to make - mix powdered sugar with a small amount of soy milk until it has the consistency of toothpaste. If desired, you can make both white and colored glaze with the addition of dyes. You can also melt chocolate. You can simply put the glaze or chocolate in a small bag, tie/close it (mini Ziplocs come in handy here), cut off the corner of the bag (minimum, the diameter should be no more than a couple of millimeters). Then you can decorate your little people directly with the bag.

On New Year's Eve I really want to create! I suggest gingerbread cookie recipe with frosting, making cookies can captivate all family members, regardless of gender and age :)

Ingredients:

honey 170 gr.

sugar 100 gr.

ginger 1.5 teaspoon

cinnamon 1 teaspoon

cardamom 1 teaspoon

soda 2 teaspoons

flour 400 gr. (approximately)

For the glaze:

juice of 1/2 lemon

Ginger cookies - step-by-step recipe with photos

So, mix honey, sugar and spices in a saucepan.

Place on the fire and bring to a boil.

Pour into another bowl, add soda.

The mixture begins to increase and rise. Add oil, mix.

When the butter has melted, start adding flour.

Stir,

When the dough is already thick enough, lay it out on a flat surface, add more flour if necessary, and knead the dough.

Roll out our dough ball thinly. Thickness is 3-4 mm, you can go thicker if you want plump cookies.

We try to cut out as many cookies as possible after the first rolling. In the second and third pass, the dough crumbles a little, but you can still work with it.

And so - Gingerbread Cookie with glaze (with a slight sour effect) ready!

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5.0 from 2 reviews

Ginger cookie

website: Rimma Khokhlova

Ingredients

honey 170 gr.
sugar 100 gr.
ginger 1.5 teaspoon
cinnamon 1 teaspoon
cardamom 1 teaspoon
soda 2 teaspoons
butter 150 gr. (room temperature)
flour 400 gr. (approximately)
For the glaze: juice of ½ lemon
powdered sugar 200 gr. (approximately)

Preparation

We'll also need cookie cutters and a piping bag with a fine tip or a heavy-duty bag (I use a zip-lock bag).
So, mix honey, sugar and spices in a saucepan. Place on the fire and bring to a boil.
Pour into another bowl, add soda. The mixture begins to increase and rise. Add oil, mix.
When the butter has melted, start adding flour. Stir, when the dough is already thick enough, put it on a flat surface, add more flour if necessary, knead the dough.
Roll out our dough ball thinly. Thickness is 3-4 mm, you can go thicker if you want plump cookies. We try to cut out as many cookies as possible after the first rolling. In the second and third pass, the dough crumbles a little, but you can still work with it.
Place on baking paper and place in the oven at 160-180 degrees for 5-10 minutes. The second or third baking sheet (when the oven is already very hot) is baked very quickly, do not miss the moment. When the cookies are browned, remove from the oven.
At first the cookies are very soft, carefully use a spatula to transfer them to a flat (!) surface, but do not place them on top of each other! So, when all the cookies are ready, let's start with the icing.
Everything here is extremely simple. Squeeze the juice from half a lemon, strain through a strainer so that no seeds or pulp get in, and begin adding powdered sugar. Lemons are different, so the amount of powdered sugar is also different... Stir it in and imagine how you use this glaze to make designs on cookies :) Last time it took me a little less than 200 grams, sometimes it takes a little more.
So, we place the glaze in a pastry bag or, like I do, in a bag, cut off one corner (the very tip) with scissors and start making patterns. The icing on the cookies hardens quite quickly.

Sweet ginger pastries are aromatic and tasty, and also have a festive, original design: New Year trees, gingerbread houses, figures of little people, birds, animals, hearts and stars and other interesting figures. Of course, for our compatriots, cookies do not carry such a festive mood. However, the colorful presentation of ginger cookies will definitely delight your friends and family during the cold season and beyond.

During the fasting period, you can make ginger cookies without eggs and without dairy products. Lenten baked goods are also low-calorie, since most of the sugar is replaced with black treacle (molasses). If you don’t have molasses or don’t know what it is, you can replace molasses with honey and sugar by mixing 5 parts honey with 1 part cane or white sugar, and then melt the mixture in a water bath to the consistency of thick syrup. Perhaps you don’t use honey, then just use sugar or any usual sweetener to taste in the recipe.

What you will need:

2 cups wheat flour
1/2 cup wholemeal flour
1/3 cup vegetable oil
1/3 cup water
1/2 cup brown sugar or white
1/2 cup black molasses (see above for how to replace molasses)
4 tsp. finely grated ginger or 4 tsp. ground
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. vanilla
1 tsp. ground cinnamon (half for dough and half for dusting cookies)
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

Christmas gingerbread cookies with fresh ginger

Sift the flour. In a deep bowl, mix all the dry ingredients: flour, soda, sugar, salt, vanilla, 1/2 part ground cinnamon, nutmeg, cloves, ginger.

In another bowl, combine all wet ingredients: molasses or molasses substitute, water, vegetable oil. Mix thoroughly, then add the dry ingredients and mix again into a homogeneous thick mass. At the last stage, the dough will be dense, but at the same time elastic. You will need to knead the dough with your hands.

Roll out the dough with your hands, creating the shape of small balls. Now you need to flatten the dough with your hand or a glass to get an even cookie shape. Dip each cookie in sugar mixed with 1/2 tsp. ground cinnamon.

You can also cut out the dough with special cutters to give them a festive look.

Place the gingerbread cookies in the oven at 220 C for 10-15 minutes.

The dough should rise and brown.

Cool the finished cookies and serve.

Bon appetit!

Recipe type: pastries, desserts

Preparation: 15 min

Preparation: 20 min.

Total time: 35 min

Whole wheat gingerbread version with or without eggs.

INGREDIENTS

350 g (2 ½ cups) whole wheat flour (spelt, kamut, spelt)
¼ tsp. sea salt
½ tsp. baking powder
1 ½ tsp. ground cinnamon
½ tsp. ground cloves
5 tbsp. water (for a lighter version) (OR coconut oil, or coke manna, or ghee for a softer texture)
125 ml liquid sweetener (honey, maple syrup, molasses), if using stevia you will need an additional gram of water
1 egg OR 3 tbsp. l. (1/4 cup) applesauce (or other vegan egg option)

COOKING

Combine dry ingredients together;
Melt the coconut oil and combine all the liquid ingredients (syrup, applesauce (egg), vanilla);
Pour the wet ingredients into the dry ones and combine them with a spoon or directly with your hands into a stiff dough (you can always add more water or oil or add flour if necessary); wrap the dough in plastic wrap and place it in the refrigerator for 1 hour;
Preheat oven to 350°F/175°C;
Remove the dough from the refrigerator, divide it in half and wrap one half and return it to the refrigerator, and roll the other half between two sheets of baking paper (if the dough is very hard, you can let it warm up a little); remove the top sheet of paper and cut out the cookies using special cutters or a knife; collect the scraps of dough and roll it out again, and so on with all the dough; place the cut out livers in the refrigerator and repeat the entire process for the other half of the chilled dough.
Place the livers in the oven and bake for 10-20 minutes (depending on their thickness and oven power);
After removing from the oven, let the livers cool; Top them with Cashew Cocoa Butter Frosting (recipe below at end of post) or Coconut Manna Frosting and enjoy with a cup of hot chocolate or almond milk;
Enjoy!

GINGER COOKIE

Recipe type: pastries, desserts

Preparation: 15 min

Preparation: 30 min.

Total time: 45 min

A gluten-free version of gingerbread, both with eggs and vegan.

INGREDIENTS

280 g (2 ¾ cups) almond flour (ground almonds or a mixture of almonds and other nuts)
20 g whole grain flour from gluten-free cereals (brown rice, buckwheat, quinoa, amaranth)
¼ tsp. sea salt
½ tsp. baking powder
1 tsp ground or 1 tbsp. fresh ginger, finely grated (or less if you're not a fan of it)
1 ½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
1 tsp vanilla extract or powder
60g (4 large) dates, soaked in water
4 tbsp water (for the light version) OR coconut oil, or coke manna, or ghee
40 g liquid sweetener (honey, maple syrup, molasses), if using stevia you will need an additional gram of water
1 egg white (or 1 tbsp ground flax or chia seeds soaked in 3 tbsp water, or other vegan egg option)

COOKING

If you don’t have ready-made flour, grind the almonds in a food processor or blender into fine crumbs (ideally, they should also be activated beforehand (to neutralize antinutrients) by soaking them in acidified water and then drying them in the oven);
Combine almond flour with remaining dry ingredients and dates in a food processor until smooth;
Add all the other ingredients to the mixture and mix everything with a spoon or your hands into a stiff dough;
Wrap the dough in film and place it in the refrigerator for an hour or in the freezer for 20 minutes;
Preheat oven to 320°F/160°C;
Remove the dough from the refrigerator, divide it in half and wrap one half and return it to the refrigerator, and roll the other half between two sheets of baking paper (if the dough is very hard, you can let it warm up a little); remove the top sheet of paper and cut out the cookies using special cutters or a knife; collect the scraps of dough and roll it out again, and so on with all the dough; place the cut out livers in the refrigerator and repeat the entire process for the other half of the chilled dough;
Bake for 20 to 30 minutes or until golden brown;
After removing from the oven, let the livers cool; Top them with Cashew Cocoa Butter Frosting (recipe below) or Coconut Manna Frosting and enjoy with a cup of hot chocolate or almond milk;
Enjoy!

CASHEW AND COCOA BUTTER GLAZE