Ingredients
Gingerbread Dough
- 100 gGolden Syrup
- 180 gcaster sugar
- 150 g unsalted butter
- 5 gground cloves
- 10 g ground cinnamon
- 5 gground ginger
- 1 egg
- 400 g plain flour
- 5 g bicarbonate of soda
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I'm cooking this todayRecipe's preparation
Place syrup, sugar, butter, cloves, cinnamon and ginger into mixing bowl and mix 10 min/100 C/speed 2.
Allow mixture to cool in mixing bowl until the temperature shows at least 50°C.
Once cool, add egg and mix 3 sec/speed 3.
Add flour and bicarb and mix 5 sec/speed 5 until combined.
Knead 2 min/
"Closed lid" /
"Dough mode" .
For best results wrap in plastic wrap and leave in fridge overnight for the flavours to develop and for it to turn from paste to dough.
Preheat oven to 180°C.
Roll dough directly onto baking paper and cut out shapes. Ball up leftover dough and roll into disc shape. Wrap in plastic and rest in fridge for 10 minutes to make rolling easier. Roll leftover dough onto baking paper and repeat.
Bake for 10-15 minutes until biscuits feel firm when lightly pressed with fingertip.
Allow biscuits to cool on baking trays before transferring to a wire rack.
Decorate and enjoy!
Gingerbread Dough
Tip
A few people have asked if they can make and roll out this dough out straight away.
I don't suggest you do that for two reasons,
1. The flavour won't be at its best, and
2. Without resting in the fridge overnight, you'll find this dough hard to work with. Just leave it wrapped in the fridge overnight, remove and let it come to a workable temperature before rolling. You can leave it in the fridge for 2 or 3 days or even freeze at this stage for up to a month.
Thermomix Model
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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
Love love this gingerbread it disappeared really quickly
Thank-you! These gingerbread cookies are delicious! I left them in the fridge for a few days till we had time to roll & bake. Will up the spices next time as we love them. I added a bit more flour too to get a dough consistancy as it was a bit runny when completed and they still came out perfect. Made one batch as per recipe then another batch with Quirky Jo's gluten free flour mix and nuttelex and they came out soo good too!
Iced with icing on another recipe: 1 egg white and 150g icing sugar. Be careful you will want to eat the whole batch.
Just wondering if you measured 5g by teaspoon or went by the 5g on the scales of the thermomix? When I added ground cloves to the thermomix to get 5g it took over 2 teaspoons? I have just tasted the mix and it tasted quite clovey.... hope the scales haven't messed up the balance of spices? I find the scales to be quite inaccurate when measuring small quantities.....
Really easy and so yummy. Great recipe turn out great every time.
I've tried to make gingerbread 100000 times and always failed, these were AMAZING! I honestly couldn't believe I made them. thank you!! winning recipe!!
Easy to make FODMAP friendly
This recipe is terrific for fodmap diets - just use glucose syrup instead of golden syrup and gluten free flour instead of plain. Works perfectly everytime.
Thanks so much for sharing. We make it up and freeze in snap lock bags so we can always have fresh ginger bread - YUM!
Delicious !!!! We swapped flour for gluten free plain flour and yummy!!!
Great recipe, thanks! The dough was beautiful to work with. One batch was plenty for our gingerbread house. The kids loved it.
Made these yesterday for Christmas and they are great! I used an egg replcaer which didn't affect the finsihed product at all. Didn't have quite enough ginger but andded in somemixed spice etc and they are lovely. Thanks so much.
One of our favourites!!! I usually increase the ginger though!
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