Another egg-free gingerbread cookie
Last year, it was because he'd seen an episode of something - "Max and Ruby," I think - in which they built a gingerbread house. We had to make our own after that. They held up nicely for about a week before they collapsed. The problem was not the cookie, which was tough enough to break a tooth, or the icing glue but the uneven construction that led to a roof collapse.
I'm not sure what set Boots off this year, but he'd been begging for about a week to make gingerbread men. We finally did this week.
This recipe is based on last year's construction gingerbread, which was based on a recipe at the King Arthur flour Web site. I used more egg replacer and more liquid in this year's version in hopes of making the recipe more edible. It worked. I also used half whole wheat flour, allowing me to smile broadly and say, "of course you can have cookies for breakfast!"
The results, according to the guys, were yummy. Yummy enough that they dived right in without waiting for frosting or decorations.
Egg-free gingerbread cookie
- 1 c. buttermilk
- 6 tbl. butter
- 1 c. brown sugar
- 1/2 cup molasses
- 2 tbl. Bob's Red Mill Egg Replacer beaten in 3 tbl. hot water.
- 5 cups all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 1/8 tsp. ginger
- 1 1/2 tsp. cinnamon
In a large saucepan, heat the butter in the buttermilk until it is just melted and remove from the heat. Add the brown sugar, molasses and egg replacer. Whisk the spices, salt and baking soda into one cup of flour. Add this to the wet mixture and mix until incorporated. Add flour one cup at a time until you have a smooth, stiff dough. It should be stiff enough to be flexible, but not crumbly or sticky. Divide the dough in half, wrap it in plastic and flatten it to about a quarter-inch thick before chilling in the refrigerator for at least an hour.
You can then roll the dough thicker - between an eighth and a quarter inch - if you want chewier cookies or thinner if you want crunchier gingerbread. Bake on a greased sheet in a preheated 350°F oven for 15–18 minutes; they're done when the edges have started to brown but the cookies still are slightly soft. It took mine 16 minutes on Air Bake.
More egg-free cookies.
Copyright 2010 Debra Legg. All rights reserved.