I am pretty new to the cake decorating world and would like to try my hand at cookie decorating but have one problem...my son is very allergic to eggs so I try to make everything without them. Cakes have not been a problem, a little tweeking of vegan recipes has worked but I am not sure if it would with cookies. I would like to be able to make a cookie that does not spread while baking so shortbread is out....any suggestions??
Thanks for you help!
You should be able to use an egg substitute-health food sections have it. Be sure it says 'no actual egg product'.
I think the recipe needs the moisture and protein from the egg.
Thanks JoAnn, I do have some of the egg replacer but I am finding that it does not stick stuff together as well as an egg would.
I was hoping someone had already done all the trial and error with this one and could pass along the recipe!!
I have also substitued baby applesauce in some of the recipes I have tried for one egg but any more than that it does not seem to work.
Back to the drawing board for me (oh well, they always taste good even if they don't stick toghther and the kids love it when I am in my trial and error mode!!! lol)
sometimes the NFSC recipe needs a bit more moisture. I might add a bit more butter than called for in the recipe tomake up for the fats in the egg. then, if needed, a few drops of water. You can't really do much harm.
I'm allergic to eggs and have had great success with various shortbread cookies. I would give you the recipe but the link is in my gmail which is not working at the moment.
I roll out the dough, cut, put in the freezer, then bake. Just about no spreading and pretty sturdy.
Here's the recipe I was thinking of:
Hi Ziggytarheel, I am going to try these today, how long should I put them in the freezer for?
Also, what icing do you use?
I freeze them on the cookie sheet, cut out but not "unattached" for about 10 to 15 mins or so. Then I peel off the excess dough and bake. Sometimes I do two sheets at a time and transfer the cookies to one sheet to bake.
I use Toba Garrett's Glaze as listed in the recipe section here.
Hope it works well for you!
Which egg replacer did you use? I use Ener-G egg replacer in NFSC and it works perfectly. I started using this when I found out my step-grandson was allergic to eggs - but I'm now using it in all my baking because the rising cost of eggs.