- trying to think of how I'm going to cut the right size "walls"...
- trying to find the right "icing/cement" that is egg-free, yet strong enough to hold up the large house walls...
- trying to think of safe candy for decorating...(I have other foods that have priority for trialing ahead of candy, etc.)
(Updated to add: The assembled houses end up being a little over 2" tall and about 2" deep and 1.5" wide.)
I had to tweak the recipe on the back, of course, even down to the spices. My daughter tested negative to cinnamon, but it seems to make her sneezy, sometimes. I decided to make them with a lot of vanilla powder, instead. (You can get vanilla powder at Whole Foods, but we got ours from Authentic Foods, when we ordered our GF flour. 1/4 tsp. vanilla powder = 1 tsp. vanilla extract)
Here is my allergy-friendly tweaked recipe for a half batch: (It made enough dough for 4 mini-houses and two big fish-shaped cookies (per my daughter's request - ha!)
Gluten-Free/Wheat-Free/Egg-Free/Milk-Free/Nut-Free Not-Quite-"Ginger"bread House Cookie Recipe
- 1/3 c. light brown sugar (Domino brand is made with pure sugar, no added caramel color...)
- 1/3 c. brown rice syrup (Lundberg's is gluten-free)...I did not have molasses on hand...
- 1 tsp. vanilla powder (or 1/4 tsp. vanilla extract, though I'm not sure how the change would affect it.)
- 1/2 c. Spectrum shortening
- 1 tsp. baking soda
- 3/4 tsp. Ener-G egg replacer mixed with 1 T. hot water (makes 1/2 an "egg")
- 1/4 tsp. salt
- 2 c. GF flour mix (I used Authentic Flour GF Classical Blend)
I am not, nor have ever claimed to be a master chef, and once again, I made a boo-boo when making this recipe, but it worked out, so I'm writing down what I actually did when making these cookies and not what I was *supposed* to do. The cookies tasted good, to me, though... :)
- Preheat the oven to 325°F.
- In a medium saucepan, combine sugar, brown rice syrup, vanilla powder and baking soda. (See, I was supposed to bring that all to a boil, THEN add the baking soda. I added it all at the same time, but it seemed to work out just fine. Feel free to follow the directions on the back of the cookie cutter, of course!)
- Remove from heat and stir in Spectrum, a little bit at a time, to thoroughly mix it in.
- Add in the egg replacer and salt.
- Pour the mixture into a mixing bowl and slowly add in the gluten-free flour, stirring to combine.
- (The instructions say to knead until no longer sticky, but I found I almost had too much flour, so I don't think that will be an issue.) Knead the dough, and split into two balls.
- Place the dough between two pieces of parchment paper and roll it out to 1/8"-inch thick. (I think I made mine too thin and that's why I ended up with extra dough for the "fish cookies"...)
- Place house pieces on a cookie sheet lined with parchment paper and bake until edges are slightly browned, which is approximately 10 minutes. Completely cool before decorating.
|Assemble & Decorate!|