Ingredients
Dough
- 125 g Nuttelex
- 1/3 cup --- brown sugar
- 1/3 cup golden syrup
- 3 tsp bicarb soda
- 1 Egg or Egg Replacer
- 3 cups Gluten free plain flour
Lemon Icing
- 1 cup pure icing sugar
- 2 tsp Nuttelex, melted
- 1 tablespoon Water (approx)
- 1/2 tsp citric acid
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160°C.Line a baking tray with baking paper and set aside.
Add nuttelex, sugar and golden syrup to the jug. Mix 5 minutes/55 degrees/speed 2.
Wait for mixture to cool and when lukewarm, add bicarb soda, egg and mix - 6 seconds/speed 2.
Add flour to the jug - mix 10 seconds/speed 5.
Scrape down sides of the jug. Knead 2 minutes
"Dough mode" Turn out mixture onto lightly floured surface or onto a sheet of baking paper. Shape into a ball.
Roll out to desired thickness (not too thick, not too thin. Too thick and it will take too long to cook and too thin and it will be extremely fragile and may break easily)
Use a cookie cutter and cut into shapes. Place on your prepared baking tray and bake at 160 to 180 for 8 - 10 minutes. (I always check at 8 minute mark). Leave to cool for 5 minutes on tray, then transfer to a wire rack to cool completely.
Once completely cooled, ice with the above recipe (this is a must to get the true flavour of these gingerbread biscuits)
Dough
Tip
As you can see these do not contain any ginger, surprise!
This recipe is based off the Failsafe FedUp recipe which can be found here //fedup.com.au/recipes/sweet-things-biscuits-desserts/failsafe-christmas-gingerbread-santas
I have been making these for approximately 6 years and finally converted the recipe to make in my thermomix.
You will note that I have not put grams for the ingredients. This is because I find it to be far more accurate for this particular recipe to follow the cup measures. Make sure you do NOT scoop the ingredients out of their containers with your measuring cups, rather spoon them in, otherwise your quantities will be out.
This can easily be made with regular plain flour and the process of cutting it out will be easier with wheat based plain flour. The gluten free flour tends to break up easy the more you roll it out, so the secret is to concentrate on getting the inner area of the dough to the desired thickness and work from the middle out.
Some recipes call for putting the mix into the fridge before rolling out.......if doing gluten free, it is less work and more successful if you roll out and cut immediately without putting the dough in the fridge.
I have not put instructions for the icing to be made in the thermomix as it's very quick and simple by hand, just use a small bowl and add all ingredients, then work it with a spatula until all lumps are gone from the icing sugar mixture (you could choose to sift it if you wish).
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
Hi, thanks for the feedback. Just so you know, these are NOT meant to have the added spice, as they are originally a 'failsafe' food item (check fedup by Sue Dengate) as some children react to certain ingredients in food.Hence why the citric acid is important for the icing, as the combination creates a mild ginger like taste
Fb: Thermo Amy + Gluten Free T
I agree with fadster42 I think they need some tweaking for xmassy gingerbread otherwise they are fine and easy to make
thanks for sharing
They say the proof is in the tasting and these passed I'd say. I added 1 tsp ground ginger and 1/4 tsp mixed spice, just for some more flavour (could add more next time ie 2 tsp ginger)
These are a great consistency and taste yum too! Looks like they can be very versatile too - you could add some vanilla or some spices to make them gingerbready or spiced! Perfect for cutting out shapes in as well! This will be my new go to biscut receipe! Thanks