Making traditional gingerbread in the Thermomix couldn't be easier with this foolproof recipe. The dough is easy to handle - not too dry or sticky so it's simple to roll and cut into shapes.
Best of all, these gingerbread biscuits are soft, hold their shape beautifully, and are perfect for decorating. Scroll down the page to see the step-by-step photos to guide you through the recipe.
I've tested several gingerbread recipes in my Thermomix, and this one has the best balance of spices. You can cut the dough into any shape you like, but I love making traditional gingerbread men and decorating them with my Thermomix royal icing.
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Why You'll Love This Recipe
- Fun to decorate.
- Great for festive baking.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Unsalted butter - chilled.
- Golden syrup - this gives gingerbread its classic flavour and helps hold it together.
- 1 large egg - room temperature.
- Spices - ginger is the hero, balanced with a touch of warming cinnamon.
- Plain flour
- Brown sugar
- Bicarbonate of soda
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Place the chilled butter in the Thermomix bowl and mix 15 sec/speed 5 to soften. Scrape down the sides. Add remaining ingredients, mix for 10 sec/speed 5, scrape again, then knead 2 min/dough setting.
- Turn the dough out onto a lightly floured surface and gently shape it into a ball. Cut the ball in half.
- Flatten each piece into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes.
- Place a large sheet of baking paper on a board or benchtop. Lightly flour a rolling pin, then roll each disc to about 3mm thick and cut into shapes.
- Carefully place the shapes onto a baking tray. Bake for 10-12 minutes until lightly golden around the edges. Leave to cool on the tray for 10 minutes.
- Transfer the gingerbread to a wire rack and cool completely before decorating.
Gingerbread Tips
- Chill the dough - it makes rolling easier and helps prevent the gingerbread from spreading while baking.
- Avoid over baking - they should be just golden around the edges and will firm up once cooled.
- Cool before icing - let the biscuits cool completely or the icing will melt.
Storage
Store the gingerbread biscuits in an airtight container in the pantry and consume within 2 weeks.
Common Questions
Yes, although you may need to make 2-3 batches depending on the size of the house. I use a gingerbread house template which I found on Taste.com.au.
Gingerbread dough can be sticky if the butter is too soft or if the flour wasn't measured correctly. Add a little extra flour if needed, but not too much or the dough will turn dry.
The dough will keep in the fridge for up to 3 days. Wrap it tightly in plastic wrap so that it doesn't dry out. For longer storage, freeze the dough for up to 3 months and thaw in the fridge overnight before rolling.
📖 Recipe
Thermomix Gingerbread
Ingredients
- 65 g unsalted butter, chilled
- 275 g plain flour
- 30 g brown sugar
- 90 g golden syrup
- 1 large egg, room temperature
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ¼ teaspoon ground cinnamon
Instructions
- Place the butter into the Thermomix bowl and mix for 15 sec/speed 5 to soften. Scrape down the sides of the mixing bowl with a spatula.
- Add the remaining ingredients and mix for 10 sec/speed 5. Scrape down the sides of the mixing bowl, then knead for 2 min/dough setting.
- Turn the dough out onto a lightly floured surface and gently shape it into a ball, being careful not to overwork it. Cut the ball in half and flatten each piece into a disc. Wrap each disc in plastic wrap and place in the fridge to chill for 30 minutes.
- Whilst the dough chills, preheat the oven to 170°C/340°F (150°C fan) and line 2 baking trays with baking paper.
- Once the dough is chilled, place one disc of dough onto a large sheet of baking paper. Lightly flour a rolling pin, then gently roll it out to about 3mm thick.
- Use your chosen cutter to cut out shapes, then carefully transfer them to the baking tray using a spatula. Bake one tray at a time for 10-12 minutes, or until lightly golden around the edges.
- Allow the gingerbread to cool on the tray for a few minutes before transferring to a wire rack to cool completely before icing.
Paula says
Can gluten free flour be used
Vicki says
Hi Paula, Sorry I've never used gluten free flour in this recipe. Taste.com.au have a gluten free Thermomix recipe for gingerbread which you can find here. Vicki