Ingredients
Dough
- 200 grams Butter, softened
- 200 grams white sugar
- 200 grams golden syrup
- 2 1/2 tsp ground cinnamon
- 2 1/2 tsp ground cloves
- 2 tsp ground ginger
- 3/4 tablespoon Bi Carb Soda
- 85 grams water
- 600 grams Plain or Bakers Flour, may need a little more if humidity is high
You will need
- Grease Proof Paper to roll dough onto
- Cookie Cutters
- Rolling pin
- Baking Trays
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
This is from a swedish recipe my mum had, and has been used for many years in our family at Christmas time. I then made them for the Child Care Centres I worked in and now have the joy of making them with my daughter.
1. Place Butter, Sugar and Golden Syrup into
"Closed lid" for 1.30 mins ,60 degrees Speed 2.5 Butter needs to be melted but not bubbling.2. Add Cinnamon, Cloves and Ginger 1 min speed 2.5
3.Cool to 45 degrees ( 15 mins approx) If too hot It will bubble over with the Bi Carb Soda
4. In MC mix together water and Bi Carb Soda speed 1 and pour bicarb mixture into the bowl.
5. Add Flour in 150g increments on speed 2, increase to speed 3 after 300grams.
6.Stop mixing once you have added 450 grams of flour.
7.Turn on knead function and add last 150 grams of flour for 1 minute till combined.
8. Turn out onto thermomat and roll into a ball. Dough shoud be a moist but not sticky.
9. Cut Grease proof paper to the size of your baking tray. Roll the dough between two pieces of baking paper to approximately 2mm thickness.
10. Remove top paper and using cookie cutters cut your shapes, you may need to dip cutter in flour to prevent it lifting the dough, try to keep shapes to similar size to prevent burning.
11. With having the dough on the paper you dont need to transfer the shapes cut . Remove the surrounding dough from around the shapes. Dough should roll away when you quickly roll it with your finger from the paper or lift with a butter knife. Continue till you have no dough left. ( its best to get a few trays ready as they cook quickly)
12. Place paper with cut shapes into oven and bake till golden brown. WATCH them as they will burn quickly once cooked. Approximately 5 mins.
13. Remove and allow to cool on a cake tray 1 minute then tip the paper to release the cookies from the paper. you can reuse the paper for more cookies. Cookies will harden as they cool.
14. Once cooled place in an air tight container to keep cookies crunchy, left in open air cokkies will soften.
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
Helgas Room: This recipe is from mum's Swedish cook book so an authentic recipe. We have used it for many years
KatieKate_Pearce: I am so sorry but this recipe is not suitable for houses. The gingerbread goes soft if left out exposed in the air.
YUM, YUM, YUM! I am from Sweden and have been looking for a authentic (easy) Peppakaka receipe and will look no further. This receipe is easy and super delish. The whole family loves them!
Do you know if this recipe would be suitable to make ginger bread houses? I love the spicy blend. All the recipies that I have seen for houses seem a bit bland
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