Vegan Christmas Gingerbread House
Ingredients
- 200g sugar
- 200g vegan butter block
- 160g golden syrup
- 60ml soya milk
- 4 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp bicarbonate of soda
- 500g plain flour
- 1 tsp salt
Royal icing
- 60ml aquafaba
- 1/2 tsp xantham gum
- 400-450g icing sugar
Preparation
Melt the sugar, butter, golden syrup, milk and spices together in a large pan.
Bring to the boil and stir in the bicarbonate of soda.
Remove from heat and mix well. It will froth and bubble up.
Leave to cool.
Stir in the flour and salt and mix to a smooth dough.
Chill in the fridge for 1 hour.
Roll out to about 5mm thick and use a template to cut out the walls and roof with a knife.
Bake at 180C for about 12 minutes or until you can see the edges colouring.
Cool on a wire rack and then assemble when cool.
Making royal icing
Put the aquafaba, xantham gum and 1/4 of the icing sugar into a mixer with whisk attachment and whisk until smooth.
Add another 1/4 of the icing sugar and mix again.
Continue like this until you have a thick but still runny icing.
Whisk for 3-4 minutes.
Then add enough icing sugar to make the icing thick enough to pipe.
Use this icing to stick the walls together.
If you need a thinner icing to pipe decorations onto the outside then thin a portion of the icing with lemon juice.
Tips
Trim the edges right after removing them from the oven if needed as they harden quickly.
Find plenty of gingerbread house templates with a quick search online.
Have fun decorating with vegan sweets like reindeer shapes.
