Ingredients
Dough
- 1 orange or lemon, zest only no pith
- 85 grams Soft brown sugar
- 60 grams golden syrup
- 30 grams treacle
- 1 tbsp water
- 1 tsp ground cinnamon
- 1 tsp ginger
- 1/4 tsp ground cloves
- 100 grams Cold Butter, cut into small cubes
- 1/2 tsp bicarb soda
- 225 grams plain flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut the zest off the orange/lemon and add to the TM bowl with the sugar. Mill 3 seconds speed 9, scrape the sides and repeat once or twice until no pieces of peel can be seen. The sugar will become a little wet.
Add the golden syrup, treacle, water and spices and heat untill just boiling, about 2 minutes and 30 seconds, 120 degrees speed 0.5.
Add the cold cubed butter, and the bicarb of soda, mix until the butter is melted and well combined, 1 min, speed 2.
Add the flour amd mix 3 seconds speed 5, scrape the sides and repeat until all mixed.
Turn out the dough onto a lightly floured surface without delay or it will be difficult to get out of the bowl once cold. It should be warm, sticky and very soft. After you have scraped out most of it use the turbo function for 1 second to spin the remaining mixture off the blades. Lightly knead the dough and form into a shallow disc. Wrap in cling film and store the dough in a fridge for at least 1 hour until cold and firm. I often leave overnight.
Roll out the dough to 3mm thick. Roll the dough slowly at first whilst cold to prevent it breaking. As it warms up work more quickly.
I find that if I use a silicon mat I do not need to add additional flour. I use 2 bamboo skewers as guides on either side of the dough. They are about 3mm in diameter and when placed uner the rolling pin result in an even thickness.
Cut out shapes, reroll the scraps to avoid wastage. Gently place on trays covered with baking paper and bake for 12 to 15 minutes at 180 degrees celcius.
Decorate with royal icing if desired.
This is quite a light gingerbread, the citrus flavour is delicate and I like to serve them with Mulled wine.
Make the dough
Cut the shapes
Tip
[[wysiwyg_imageupload:1316:]]To measure the syrup, 30g is about 1 tablespoon. I rest a metal tablespoon in a cup of boiling water for about a minute and then use the hot spoon to quickly scoop out the syrup and drop into the bowl. It's like a hot knife through butter, quick with little mess.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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 this recipe.
I especially enjoy the orange rind addition. It adds a nice flavour and helps to keep the cookies softer.
I'm not a gingerbread fan, can take it or leave it, but I made this to give at Christmas... and it's SO GOOD! Follow the instructions and DONT leave out the orange zest... it's yummy!
Second second time cooking these delightful biscuits. This time as Christmas trees for presents. Great tip using skewers! Thanks
Wow. Made these and cut out 4.5cm circles....dipped into royal icing flavoured with oj. At Xmas I will make tree shapes. Thanks
A wonderful mixture and I loved your tip using the skewers. Thankyou.
These are the most delicious ginger bread cookies I have ever tasted!