Ingredients
gingerbread
- 1/2 teaspoon cloves whole
- 1/2 teaspoon nutmeg ground
- pinch black pepper
- pinch salt
- 3/4 teaspoon baking powder
- 1 heaped tablespoon ground ginger
- 2 heaped teaspoons cinnamon
- 150 grams Butter
- 110g grams Dark Brown Sugar
- 150 grams golden syrup
- 1 egg
- 380 grams plain flour
royal icing
- 1 egg white
- 500 grams pure icing sugar (white)
- 1 teaspoon lemon juice
- lollies of every description!
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all ingredients to bowl mix 10secs sp 7
scrape down sides of bowl
knead 1 minute
Turn dough (very crumbly at this stage) out onto Thermomat and gently bring together. Divide dough into 3 portions, wrap and refridgerate for 30mins minimum.
When chilled roll each piece out to 1 cm thickness and cut out template pieces as follows:
using 1cm graph paper mark out the following
Sides: 14cm x 12cm cut 2 in the centre of each side remove a small rectangle 4cm x 3cm for the window
Rear: 16cm x 15cm find the mid point on one of the longer edges, mark. On each of the shorter edges, place a mark 4cm down. Draw a line from the mid point marker to each mark 4cm down on each side, forming a peak. Cut 2. On one of these pieces cut out a door and using a small cookie cutter, cut out a window above the door.
Roof: 16cm x 11cm cut 2
Crush boiled lollies and fill each window space with lollie bits - these will melt to form 'stained glass'
Bake on silicone paper for 10 to 15mins or until golden brown. Keeping on paper, remove from tray and leave to cool completely before progressing to next step.
Add egg white to TM bowl and mix 15secs sp 5. Set blade mixing to speed 5 and add in icing sugar and lemon juice until fully combined. Place in airtight container until required - thermoserver works well.
Fill piping bag with icing.
Once gingerbread is completely cooled, pipe a rectangle onto your serving plate and stand 1 x side in icing foundation; run a seam of icing down one side and stick rear of house in place; hold until set (5 mins); add in other side and then front of house. Leave to set for a minimum of 30 minutes. The longer you can leave it at this stage, the better your outcome will be!
Add roof into place by securing with icing. Leave to set.
Now get to work with your decorations!!! Have heaps of fun!!
Describe the preparation steps of your recipe
gingerbread
Royal Icing
Thermomix Model
-
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.
Comments
Lovely recipe, thank you!
So I've just made the mix and when hand kneading it before it goes into the fridge I had to pick out all the whole cloves. I've now read the comments and see that the recipe was altered from cinnamon sticks to ground. Thinking that the cloves need to be ground too or blitzed before adding the rest in. Hope the mix still tastes nice without the cloves. It smelt delish.
I used this recipe, but I cheated and used a cookie cutter set I brought from the general trader. It was easy, but if you follow this recipe it only makes a very small house. i ended up rolling it out thinner than I would have liked to. It was nice though. I omitted the pepper and reduced the cloves as it was for a family with little kids. thanks for sharing.
10/12/15
recipe edited - cinnamon - use ground instead of quills....method change - throw everything in together!
mixture may be crumbly depending on the size of the egg you use.
I use extra large size egg and the mixture is perfect.
Happy Christmas
Nikki Banks - Field Learning Manager - The Mix Australia
follow me on Facebook and Instagram@ThermoNikki
I'm just wondering what changed in this recipe recently? I have just made it and my dough wasnt crumbly at all after kneading. It was actually quite sticky. I checked quantities of all ingredients. I made this last year as well but can't remember what the consistency was like
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