Ingredients
Gingerbread Men
- 120 grams Butter
- 100 grams brown sugar
- 130 grams golden syrup
- 1 egg yolk
- 1.5 tablespoons ground ginger
- 1.5 teaspoons mixed spice
- 1 teaspoon bicarb soda
- 370 grams plain flour
Icing
- 1 egg white
- 150 grams icing sugar
- food colouring of choice
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Pre-heat oven to 180C.
Place syrup, sugar, butter, mixed spice and ginger into mixing bowl and mix 5 min/50 C/speed 2.
Add egg and mix 3 sec/speed 3.
Add flour and bicarb and mix 10 sec/speed 5 until combined.
Knead 2 min/
"Closed lid" /
"Dough mode" .Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Place the dough on a sheet of baking paper and roll out until about 4mm thick. Use a cookie cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake for 8 -10 minutes, transfer onto cooling rack with an egg slide.
Place Butterfly in a cleaned, dry bowl and place egg white inside.
Beat for 3 mins/50 degrees/speed 4.
Continuing at speed 4, gradually add icing sugar through the hole in the lid.
Add food colouring if desired, and mix at speed 4 until colour is uniform.
Pour icing into a sandwich-sized zip lock bag, and snip one corner off to pipe the icing onto the men.
Gingerbread Men
Icing
Tip
Allowing the dough to cool in the fridge means it will hold together better when you cut out the shapes.
This recipe is an adaption of a recipe from Australian Good Taste - December 2003 , Page 40, and I used "Bec's Gingerbread Dough" as a guide for the method.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I cooled the dough for 40mins in the fridge but it was still gooey and stretched when I cut shapes. In the Brisbane Christmas heat I recommend chilling for an hour!
I love this gingerbread recipe and use it for my pink ribbon brunch and Christmas. Has anyone tried making it with gluten free flour?
Delicious, a real crowd pleaser
Absolutely the best recipe ever. Disappeared in record time again this Christmas.
Thanks for the grest recipe with a nice amount of spice. As I didn't have mixed spice, I replaced it with cinnamon and it was yummy. It's an elegant recipe as the yolk gets used in the cookie mix and the white gets used in the icing.
The cookie is not too sweet so it can carry the icing. As I didn't flood the cookie, I had a fair bit of icing left over.
I wouldn't change a thing.
Great recipe. Left it in the oven for 10 minutes. (Was trying to multitask). Next time I will take them out earlier. They still very nice and tasty.
Perfect works every time 😉
starbe: Absolutely agree! I'm the same - love this recipe!
I've been making these for many years despite the fact I was never a fan of gingerbread. These are SO SO good that now I buy gingerbread out and about hoping to get something that tastes similar. None are ever as good as this. The absolute best!
I make a few batches of these every Christmas, they are SO good and do not fail!
My sister said theyre the best she's had! Kids absolutely love them and are perfect for for festive snack in the lead up as well.
Make them thick and they will be lovely and soft rather than like a rock.
I make the dough when i have a chance then pop it in the fridge until I'm organised to have the kids cut out the shapes sometime, too easy.