Ingredients
Ginger bread cookie dough
- 170 grams Butter
- 200 grams sugar, I used rapadura
- 90 grams golden syrup
- 1 egg
- 1 level tablespoons water
- 350 grams plain flour
- 2 teaspoons ground ginger
- 1/2 level tablespoons baking powder
- 1 level teaspoon bicarb of soda
- 3/4 level teaspoon ground cinnamon
- 1/2 level teaspoon ground cloves
- 1/4 level teaspoon salt
Ice Cream
- 200 grams Milk
- 300 grams cream
- 2 egg yolks
- 1 level teaspoon vanilla essence
- 120 grams sugar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop butter and cream together in bowl the butter, sugar and golden syrup using butterfly for 2 min / 60degrees / speed2
remove butterfly
Add in egg and water - mix for 5 seconds / Speed 3
Add all dry ingrediants and blend for 10 seconds - speed 5
pour out 1 large cookie (enough for your icecream approx 1/3 total dough) and other smaller cookies onto lined baking tray for the cookie jar. Bake in moderate oven 8-10mins.
This cookie dough will remain soft and chewy
Recipe based on recipe from Allrecipes.com.au
'BIG SOFT GINGER BISCUITS'
Add all ingrediants and cook 5 minutes / 80 degrees / speed 4
pour into shallow tray and freeze at least 6 hours or until just firm
Cut up icecream into chunks, add in 5 broken up Ginger bread biscuits and blend 10 seconds / speed 7
You will be left with a few big chunks of cookie - this is good !!!
Freeze again (6hours)
Gingerbread Cookie
Icecream
Tip
A good idea to do icecream and freeze one day, and next day cook biscuit and add to icecream to freeze again
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.
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