Hi, I’m new here. I’m not a huge baker but I’m a better baker than a cook!
Anyway, I thought it would be fun to try gingerbread houses. I wanted to do a vegan recipe (even though I’m not vegan). However, I didn’t want to use margarine or egg replacer, which was what most vegan recipes were calling for. I decided on this recipe. http://www.vegnews.com/articles/page.do?pageId=1243&catId=2
Instead of margarine, I used real butter, and rice milk instead of soymilk. I have allergies to a lot of things, so I was apprehensive about the soymilk.
I knew when I added the vanilla and rice milk that something was amiss. I chilled the batter for a few hours, then tried to roll it out, but it was still pretty wet. I baked four cookies and they pretty much spread out on the cookie sheet and I don’t think they’re edible.
What did I do wrong?