Comments on: Vegan Gingerbread House

By: Jo

Jo — Tue, 26 Dec 2023 17:17:50 +0000

Worked well for us, cookies were nice and stable and tasted good

By: Fo

Fo — Sat, 23 Dec 2023 18:27:58 +0000

Hi I’m really struggling with the aquafaba icing. It just doesn’t get thick enough and then becomes too runny, like I’ve over whisked it. Is there a knack to it?
By the way, the walls tasted delicious.

By: Jess pitto

Jess pitto — Fri, 22 Dec 2023 12:43:07 +0000

In reply to Project Vegan Baking. I agree with above that it needed some plant based milk, when trying to roll it out it was just crumbling and breaking apart so I’ve added some soy milk to help keep it together.

By: Jasmine

Jasmine — Mon, 19 Dec 2022 20:15:46 +0000

This recipe needs some adjustments it is not fool proof. The dough is far too crumbly. I added additional syrup and gently kneaded the dough and even then the texture wasn’t quite right.

By: Project Vegan Baking

Project Vegan Baking — Fri, 24 Dec 2021 18:44:25 +0000

In reply to S. Hi there!! Thank you for the feedback! I will add a note that there needs to be some cooling time. I don't necessarily agree that it's missing a binding ingredient however! The caramelisation of the sugar is enough to hold the cookies together and I've made this recipe a dozen times. I have plenty of cookie and biscuit recipes that also don't have binders! Flax eggs work wonderfully but I mostly deploy more niche ingredients when the bake *needs* it rather than just prefers it! Thank you again for your tips though! :)

By: S

Fri, 24 Dec 2021 18:13:24 +0000

This recipe is missing essential binding ingredients such as flaxseed meal or egg replacer. The answer to dry and crumbly is not more fats and sugar; it is liquid (almond or soy milk). These were key successful adjustments I made. Also, do not plan to bake and assemble on the same day. The gingerbread needs time to dry and firm up (a necessary though omitted step in this recipe).

By: Project Vegan Baking

Project Vegan Baking — Wed, 22 Dec 2021 19:52:28 +0000

In reply to Robin Holland. Hey! Sorry that it didn't work out! Sometimes a small difference in ingredients used can throw the whole thing off (different %fat in the butter, size of the sugar granules, etc.). If it's too crumbly you can add some more golden syrup and vegan butter to soften it up!

By: Robin Holland

Robin Holland — Wed, 22 Dec 2021 19:49:38 +0000

I've tried this recipe twice now and it was a disaster both times so crumbly it was impossible to do anything with. Had to just throw it all away

By: Lucy

Lucy — Fri, 29 Oct 2021 19:06:19 +0000

In reply to Jess Fortiss. I havent made gingerbread houses since becoming vegan; I'm so excited to try this! What brand of butter would you recommend? I've checked some of the supermarket websites and they don't seem to specify fat content in the ingredients. Thanks :)