Thermomix Gingerbread Recipe - Thermomix Diva (2024)

Published: · Modified: by Vicki· 2 Comments

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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!

Thermomix Gingerbread Recipe - Thermomix Diva (1)

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 a quarter of a teaspoon of cinnamon which we love. You could always play around with the spices by adding a little nutmeg, ground cloves, ground cardamom, and some grated orange peel. There's no harm trying a little dough just to check the spice is right.

How to Make Step by Step

Thermomix Gingerbread Recipe - Thermomix Diva (2)

I like to use chilled butter and soften it in the Thermomix first. Then once it's softened, just add the remaining ingredients then knead for a couple of minutes or so. Then turn the dough out onto a lightly floured surface and knead into a ball.

Thermomix Gingerbread Recipe - Thermomix Diva (3)

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.

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When the dough is chilled, roll each disc out onto some baking paper so that it doesn't stick.

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Cut into any shape you wish!

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Place carefully onto an oven tray - I used a spatular to lift these gingerbread men, so their legs didn't break.

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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.

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After a few minutes, lift the gingerbread off the baking tray and allow to cool completely on a cooling rack.

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Decorate to your heart's content or just leave bare!

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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

Christmas Melting Moments
Thermomix Chocolate Christmas Biscuits
Traditional Shortbread

Easy Mince Pies

📖 Recipe

Thermomix Gingerbread Recipe - Thermomix Diva (11)

Thermomix Gingerbread Recipe

Yield: 40

Prep Time: 10 minutes

Cook Time: 12 minutes

Inactive Time: 30 minutes

Total Time: 52 minutes

Festive and fun to decorate, this Thermomix Gingerbread recipe is super easy and guaranteed to please everyone.

Ingredients

  • 65g unsalted butter, chilled
  • 275g plain flour
  • 30g brown sugar
  • 90g golden syrup
  • 1 egg, at room temperature
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground cinnamon

Instructions

  1. Add the butter to the Thermomix bowl and mix for 15 sec/speed 5 to soften it.
  2. Add the remaining ingredients and mix for 10 sec/speed 5.
  3. Scrape down the bowl and knead for 2 mins/knead function until the dough clumps together and starts to form a ball. If it hasn't quite come together, knead for a further 30 seconds.
  4. Turn the dough out onto a lightly floured surface and knead into a ball.Cut the ball in half and shape each one into a disc. Wrap each one in plastic and place in the fridge for 30 minutes to chill.
  5. Whilst the dough is chilling, preheat the oven to 170°C / 150°C fan-forced and line a couple of baking trays with baking paper.
  6. Once the dough is 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.
  7. 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.
  8. Allow cooling on the baking tray for a few minutes before transferring to a wire rack to cool completely before icing.

Notes

Cooked gingerbread 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.

Nutrition Information:

Yield: 40Serving Size: 1
Amount Per Serving:Calories: 48Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 4mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Please let me know how it turned out! Leave a comment below or tag @thermomixdiva on Instagram.

« Thermomix Cheat's Sourdough

Thermomix Soft Flour Tortillas »

Reader Interactions

Comments

  1. Paula

    Can gluten free flour be used

    Reply

    • Vicki

      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

      Reply

Leave a Comment

Thermomix Gingerbread Recipe - Thermomix Diva (2024)

FAQs

What does chilling gingerbread dough do? ›

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

How to make red gingerbread? ›

Bake the basic gingerbread recipe, and let the cookies cool. Then mix one egg yolk with 1 tbsp milk and some gel food coloring (I use Americolor super red) and color your cookies, using a paintbrush.

What happens if I don't chill my gingerbread dough? ›

2. Forgetting to chill the dough. It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.

How long should you chill gingerbread dough? ›

Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated.

What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
  • BROWN GINGERBREAD.
  • WAFER GINGERBREAD.
  • HONEY GINGERBREAD.

What makes gingerbread taste like gingerbread? ›

Spice Combinations

Some other common spices used in gingerbread recipes are cinnamon, nutmeg, cloves, cardamom, and allspice. Cinnamon is available in ground form and in a stick. For baking, you should use ground cinnamon. Nutmeg adds a nutty, sweet spiciness to gingerbread.

What makes gingerbread hard or soft? ›

A 1:4 ratio of butter to flour makes the gingerbread strong. Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to cut while warm.

Does gingerbread dough have to be chilled? ›

Let's walk through the gingerbread cookie recipe so you feel confident when you begin baking. Chill the dough: The dough is sticky once it's all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours.

What is the benefit of chilling dough? ›

The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies. The chilling phase also gives the flour in your dough time to hydrate, just like pie dough, which translates into a cookie that's more chewy than cakey.

Does gingerbread harden as it cools? ›

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread! Underbake slightly to achieve soft, slightly chewy gingerbread cookies.

Can I chill gingerbread dough in the freezer? ›

If you start whipping up a cookie recipe only to realize you have to chill the dough for a longer amount of time than you have, there's a trick for speeding up the process: freezing the cookie dough. That's right, you can freeze it for a bit to shave quite a bit of time off the chilling suggestion in the recipe.

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