If you go through my blog, you can see some of the decorated cookies I’ve made so far and the list includes Decorated Gingerbread Cookies, Egg-free Sugar Cookies (I went to town with these), Gingerbread Men, Egg-free Snowflake Cookies, Blood Splattered Cookies for Halloween, Maltese FigolliCookies, and a Gingerbread House!
I have always loved the idea of Gingerbread Houses. Maybe it goes back t the days as a child when I read about Hansel and Gretel in the forest discovering an edible house decorated with cakes, chocolate and candy. The wicked witch and all the other rather sad parts of that story faded away compared to the illustration of a most beautiful house in my book.
So come Christmas, and I try to work in a project to construct some form of a gingerbread house but I’ve not been very successful with that. Last year we made a Log Cabin last year but I never got around to posting it. This year I did want to make something along the lines of a gingerbread house but it’s an activity that’s fun only if it’s done with someone else. The daughter of the house is away at college and it will be too late to make one with her when she does come down for the holidays.
I used a tried and tested recipe of Beatrice Ojakangas . This is a favourite because it is egg-free. More importantly, it does not use molasses which is an ingredient that’s a bit difficult for me to find in stores here.
You can up the quantity of the spices a bit if you want really well spiced cookies. I also divided the dough into half and added unsweetened cocoa powder to one half to make a set of lighter and slightly darker cookies. This is for purely aesthetic purposes and you can omit this step.
I used an egg white based Royal Icing but if you’re looking for an egg-free recipe, please refer to this post. Remember that the egg-free icing does dry and harden but is not as hard as the one with egg white. Please note that this makes about 2 cups of Royal Icing and you will probably need about half to decorate the Row Houses.