This traditional Thermomix Gingerbread is super easy to make and nothing beats the aroma of baked gingerbread wafting through the house. Cut out into any shape you wish and decorate to your heart’s content!
Christmas wouldn’t be the same without baking a big batch of Gingerbread biscuits. I’ve experimented with a few recipes for making Gingerbread in the Thermomix and this one turned out the best. Everyone loves this recipe and they don’t last long in our house.
For this recipe, I’ve used two teaspoons of ginger and quarter of a teaspoon of cinnamon which we love but if you wanted to play around with the spices, adding a little nutmeg, ground cloves, ground cardamon and some grated orange peel could also work. There’s no harm trying a little dough just to check the spice is right.
How to make Gingerbread in the Thermomix
Ensure that the butter and egg are at room temperature then mix all the ingredients for ten seconds then knead for a couple of minutes until clumps form. Turn out onto a lightly floured surface and roll into a ball.
Cut the dough ball in half, flatten them to a disc shape then wrap in plastic and refrigerate for 20 minutes – they chill quicker and it’s easier to roll out this way.
When the dough is chilled, roll each disc out onto some baking paper so that it doesn’t stick.
Cut into desired shapes.
Place carefully onto an oven tray – I used an egg turner to lift these gingerbread men so their legs didn’t break.
Bake in the oven for 10-12 minutes until lightly golden around the edges then leave to cool on the tray for a few minutes.
After a few minutes, lift the gingerbread off the baking tray and allow to cool completely on a cooling rack.
And here they are – all ready to be iced and decorated any which way you please!
Make ahead and freeze
Raw gingerbread dough can be stored in an airtight container in the freezer for up to 3 months.
Some more Thermomix Christmas Recipes you might like
Festive and fun to decorate, this Thermomix Gingerbread recipe is super easy and guaranteed to please everyone.
Scale
Ingredients
275g plain flour
65g unsalted butter, softened at room temperature
30g brown sugar
90g golden syrup
1 egg, at room temperature
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1/4 teaspoon ground cinnamon
Instructions
Simply add all the ingredients to the TM bowl and mix 10 sec/speed 5.
Scrape down the bowl and knead for 2 mins/knead function until the dough clumps together and starts to form a ball.
Turn out onto a lightly floured board and roll into a ball. Cut in half and shape each one into a disc. Wrap each one in plastic and place in the fridge for 20-30 minutes to chill.
Whilst the dough is chilling, preheat the oven to 150°C fan forced and line a couple of baking trays with baking paper.
Once chilled, place a large sheet of baking paper onto a board or benchtop, lightly flour a rolling pin and roll each disc of dough out to roughly 3 mm thick.
Cut into desired shapes and carefully lift each one onto a baking tray with a turner/spatula. Bake in the oven for 10-12 minutes until lightly golden around the edges.
Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely before icing.
Notes
Can be stored in an airtight container for a few days.
The raw dough can be frozen in an airtight container for up to 3 months.
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