Ingredients
Gingerbread dough
- 620 g plain flour
- 1 teaspoon bicarbonate soda
- 0.5 teaspoon salt
- 1 teaspoon gound ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon Nutmeg
- 180 g unsalted butter
- 300 g golden syrup
- 200 g caster sugar
Royal icing
- 2 egg whites, (60g eggs)
- 1 teaspoon lemon juice, strained
- 500-550 g pure icing sugar
Assembly
- assorted lollies
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour, bicarbonate soda, salt, ginger, cinnamon and nutmeg in bowl. Combine 5 sec/speed 6. Transfer into a bowl and set aside.
Add butter, golden syrup and sugar to empty tmx bowl. Melt 7 min/70°C/speed 1.
Add approximately half of prepared flour mixture to bowl. Mix 30 sec/speed 4. Scrape down sides and add remaining flour and mix 30-60 sec/speed 4 until flour is just incorporated. You may need to insert spatula to help dough to incorporate.
Tip out dough onto clean surface and briefly knead by hand to form a smooth dough. Form into a disk and wrap well in plastic wrap. Rest in fridge for at least 2 hours to allow to firm.
Remove dough from fridge 10 mins before rolling. Preheat oven to 180°C.
On a lightly floured surface or Thermomat, roll out one half of dough to 6mm thickness. Use template to cut out house walls and roof (see note for dimensions) using sharp knife. Do not cut on surface of Thermomat. Cut door and window out of one wall. Cookie cutters can also be used to cut shapes out of the walls for extra windows. Leftover dough can used with cookie cutters to make biscuits. Carefully place house pieces on baking sheet lined with baking paper. Ensure the edges of cut pieces are as straight as possible. It is best to cut out door and windows on baking sheet so it doesn't tear on transfer.
Bake house pieces at 180°C for 10-12 mins until edges are just starting to brown. Small cookie cutter shapes will only need 8 mins.
Remove from oven and allow to cool on trays for 20 minutes until firm. Transfer to wire rack to complete cooling.
Ensure tmx bowl is scrupulously clean and dry. Place a mixing bowl on lid and weight out 550g pure icing sugar. Set sugar aside.
Insert butterfly whisk. Add egg whites and lemon juice. Whisk 1 min/speed 4.
With butterfly turning on speed 4, add icing sugar through lid one heaped spoon at a time. It should take approximately 4 minutes to add sugar. Before adding final quarter of icing sugar, scrape down sides and check the consistency. Consistency will depend on size of eggs and your preference. You will need quite a stiff consistency if using as mortar for gingerbread house. Icing can be thinned later with a few drops of water for a flowing consistency for piping.
Once desired consistency is reached, whisk for a further 1 min/speed 4. Transfer immediately to clean bowl and press a piece of plastic wrap onto surface to prevent crusting. Wrap bowl with a second piece of plastic wrap. Store at room temperature.
Ensure gingerbread is completely cool and prepare a stiff royal icing.
Place approximately one cup of icing in small piping bag. Use a plain round nozzle or snip off the end of a disposable bag. Pipe icing generously along inside edges of ends. Hold up one end and press wall onto end at right angles. Repeat with other wall at back and then gently press second end onto walls. Gentle scrape off excess icing at edges or retain for rustic appearance. Pipe extra icing into inside corner joints for extra strength. Use cans and jars to hold up walls and ends while icing is drying.
Allow walls to dry for at least 30 mins. Pipe icing along top edges of walls and ends. Gently place first roof piece in position and hold for a few minutes to allow icing to dry. Pipe more icing along top edge of first roof piece and then position second roof piece in place. Hold both roof pieces in place for a few minutes while icing dries or alternatively use small tins or jars to hold in place. Allow icing to dry completely for a couple of hours or overnight especially if children will be decorating.
Thin royal icing slightly if using for decorative piping. Use royal icing to stick house to cake board either by piping or spreading icing with spatula. Decorate house using royal icing and lollies. Edges and windows can be piped with royal icing or it can be used to create an icicle effect along eaves. The cake board can also be covered with icing and garden decorated.
Wrap in cellophane or place in large, airtight container.
Gingerbread dough
Royal icing
Assembly & decoration
Tip
Dimensions for house, walls (x2) 15cm wide by 7.5cm high, ends (x2) 10cm wide by 15cm high (start peak 7.5 from base), roof (x2) 17cm wide by 10cm high. This dough quantity will make 2 houses of the dimensions given.
Warm golden syrup in microwave for 10 sec before measuring to make it easier to pour.
Pure icing sugar ensures a hard set icing. Icing sugar mixture contains cornflour to prevent lumps and will set slightly softer.
If making your own icing sugar for this recipe, use white sugar not raw.
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
Great recipe - easy to work with, doesn't spread and tastes good!
Awesome!
Works perfectly gluten free!!
Amazing recipe! Very easy! Our gingerbread house was a great success. Lovely flavour for the gingerbread. The icing glue was the perfect consistency. Didn’t even need anything to hold up the pieces. The glue set perfectly as we constructed it. Thank-you for a perfect recipe. It will become a yearly tradition in our house now.
Cant wait to try thing. I have use a different one to make gingerbread men but its too soft for the gingerbread house. Will give this a try as the kids as despriate to decorate one for Christmas. Thanks for the receipe.
Wonderful recipe! Added a couple of extra teaspoons of ground ginger as I love some bite to the cooked biscuit. Rolled out easily, baked up brilliantly. Royal icing worked a treat. The younger chefs in our house were very happy with the end result! Thank you for the recipe.
Great recipe, a mild ginger flavour - fantastic for kids. My gingerbread turned out quite crunchy, which made a nice change. The icing was perfect for the mortar. However, I found it too thick for applying lollies. I added a little water, but then my icing was too runny. It would be great to have an icing consistent for both jobs. Thanks for sharing.
Just finished making the pieces for the house. Really tasty recipe. I put in a teaspoon of cloves and instead of 200g of caster sugar put 100 of caster and 100 of brown sugar. Does not make a huge amount. I got three small houses plus decorations.
Worked a treat.
How long will this keep for?
Brilliant! Have made gingerbread houses for years but this was my first one from Thermie and I wasn't disappointed with consistency, ease, instructions or taste. This has made the whole excrevise so easy! Thanks
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