Vegan gingerbread house

Knead the dough well, place it in an airtight container or bag, and put it in the refrigerator overnight.

Before cooking, take the dough out about 20-30 minutes in advance to let it warm up a bit. Roll out the dough and cut out the house parts using pre-prepared templates. Templates can be found online, or even better — draw them ourselves.

Bake at 180 degrees for 5–20 minutes.

The time depends on the size of the shapes. Carefully remove the finished cookies from the tray and place them on a flat surface.

At first, they will be soft and fragile, but as they cool down, they will harden.

Aquafaba is the broth left after cooking chickpeas or the liquid from a can of chickpeas. Due to its high protein and starch content, aquafaba can serve as a direct substitute for egg whites. This recipe requires a rich dark yellow aquafaba, so it may need to be reduced to that state.

Turn sugar into powder using a coffee grinder.

Whip aquafaba with a mixer on high speed until stiff peaks form, add lemon juice, and then gradually add powdered sugar (no more than 50 grams at a time). Continue whipping and adding sugar until the desired consistency is reached. The finished icing should be thick but elastic.

Nutmeg is conveniently grated using a fine grater. Ground spices can be measured at about 2 grams per teaspoon.

Mix everything and store in a glass airtight container.