Published: · Modified: by Lauren Matheson ·
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If you are looking for the BEST Thermomix Gingerbread Recipe - look no further you have found it! This Gingerbread is made with just a few simple ingredients and is perfect for decorating and gifting to your family and friends.
Why you will love this recipe:
- Easy to make - you simply just melt and mix the ingredients and then knead - your Thermomix really does all of the work!
- Versatile - you can use different shaped biscuit cutters, we like to make mini Gingerbread people and have also used this recipe to make Gingerbread Houses.
- Freezer Friendly - both the dough and cooked biscuits can be frozen for up to two months.
- Perfect homemade gift - these biscuits are just perfect to gift to your friends and family and they also make great Teacher gifts too.
- Lunchbox friendly - make smaller biscuits to add to the kids lunchboxes.
How to Make Gingerbread in a Thermomix:
Please note you will find the full recipe and method in the recipe card below.
- Place the golden syrup, butter, sugar, ginger and cinnamon into your Thermomix bowl and cook.
2. Add the bicarbonate of soda and mix.
3. Add the remaining ingredients and mix together.
4. Carefully transfer the dough onto your bench, you will need to use a spatula to scrape the mixture out of the Thermomix bowl - this is completely normal. Use your hands to shape into a ball before popping into the fridge to chill.
5. Roll out the dough and use your favourite biscuit cutter before placing onto baking trays.
6. Roll out the dough and use your favourite biscuit cutter before placing onto baking trays. Place into your preheated oven to bake until slightly golden on the edges.
Tips for Making Gingerbread in a Thermomix:
- If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits.
- If you use a different shaped biscuit cutter the cooking time will vary.
- Your mixture will be very soft when removing from the Thermomix bowl, this is why it is important to chill the dough before rolling out and cutting.
- I find it easiest to roll the dough out on a Thermomat and place a piece of baking paper between the dough and my rolling pin to help keep the surface of the dough smooth.
- These biscuits are best stored in an airtight container and enjoyed within one week.
- You can freeze both the cooked biscuits and the dough for up to two months.
FAQ
Can I use this recipe to make a Gingerbread House?
Yes you sure can! You will need to keep an eye on the Gingerbread and remove from the oven when the edges are golden.
Can you freeze Gingerbread?
Yes, both the dough and the cooked biscuits can be frozen for up to two months.
Find More Thermomix Christmas Recipes here:
- Thermomix Shortbread Recipe
- Eggnog Recipe
- White Chocolate Christmas Fudge
- Christmas Pudding Recipe
- Thermomix Festive Jelly Slice
- Christmas Hedgehog Slice
- Thermomix Christmas Fudge Recipes
- No Bake Thermomix Christmas Peppermint Cheesecakes
- Christmas Cake
- Thermomix Sugar Cookies
The Best Thermomix Gingerbread Recipe
The one and only... this really is the very best Thermomix gingerbread recipe ever. Tried, tested and loved by all!
4.85 from 72 votes
Print Pin Rate
Course: Christmas
Cuisine: Modern
Prep Time: 15 minutes minutes
Cook Time: 11 minutes minutes
Chilling Time: 30 minutes minutes
Total Time: 31 minutes minutes
Servings: 20 biscuits
Calories: 135kcal
Author:
Equipment
2 x Baking Trays
Rolling Pin
Thermomix
Ingredients
- 90 grams golden syrup
- 55 grams brown sugar
- 1 & ½ tablespoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon bicarbonate of soda
- 125 grams butter chopped into cubes
- 1 egg
- 335 grams plain flour
Instructions
Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
Add the egg and mix for 3 seconds on speed 3.
Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
Preheat your oven to 180 degrees celsius (fan-foreced) and line two baking trays with paper.
Roll the Gingerbread dough between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 - 11 minutes - please note baking times will vary depending on the size of the cutter used.
Allow the gingerbread to cool and decorate as desired.
Notes
- If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits.
- If you use a different shaped biscuit cutter the cooking time will vary.
- Your mixture will be very soft when removing from the Thermomix bowl, this is why it is important to chill the dough before rolling out and cutting.
- I find it easiest to roll the dough out on a Thermomat and place a piece of baking paper between the dough and my rolling pin to help keep the surface of the dough smooth.
- These biscuits are best stored in an airtight container and enjoyed within one week.
- You can freeze both the cooked biscuits and the dough for up to two months.
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 104mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!
Looking for More?
You can find more Christmas Recipes in our ThermoBliss Christmas Book Volume 1 and Volume 2 or browse the full range of books, eBooks and bundle packs here.
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Reader Interactions
Comments
Sue says
If the recipe is a bit crumbly what do I do to make it more moist ready for rolling
Reply
Lauren says
Hi Sue, I'd add a teaspoon or two of water to the mixture to help bring it together xx
Reply
Joanne says
Hi, I am looking to double this recipe,. Will it fit in a 31?
Also I would like to know if I can freeze uncooked dough?
Cheers 🙂Reply
Lauren says
Hi Joanne,
I haven't tried doubling it before but would suggest making two batches instead. Sorry xx
Reply
Eden says
Do you use 15 or 20ml tablespoons?
Reply
Carina Cowan says
Would be better of measurements were in weight.
Reply
Lauren says
Thanks for the feedback Carina 🙂
Reply
Karen says
Hi I'm abit of a newbie. Are steps 1-4 using the standard blade? Step 5 days knead for 2 mins - how do I do this? Many thanks.
Reply
Lauren says
Hi Karen, Yes it's all using the standard blade and to you just need to select the 'kneading' function.
Hope that helps 🙂
Reply
Tracey says
Wow just wow. I am not big on gingerbread and its a last resort to eat. This recipe is so yummy I have been eating biscuit after biscuit. Thank you.
Reply
Lauren says
Oh thanks Tracey, I'm so glad you enjoyed it! Merry Christmas x
Reply
Bonnie says
Is there going to be a problem if I have forgot the BiCarb?
It is in the fridge at the moment and I just realised I've forgotten the BiCarb.Reply
Lucy says
Hmm it may just not rise as much! I'm sure the flavours will still be good!
Reply
Nat says
Hi, do you know how long these keep after being baked?
ThanksReply
Lucy says
They're best stored in an airtight container and eaten within a few days. 🙂
Reply
Nat says
Thanks! ?
Kate Lang says
Can I leave dough to rest overnight or only the 30 min?
Reply
Lauren says
You can leave it overnight, you will just need to let it warm up a little when you take it out so that you can roll it.
Reply
Joanne says
Can you please tell me if this recipe is suitable for building a house, is there enough dough and is it strong enough?
Reply
Lauren says
Hi Joanne, If you are wanting to build a house I think you would need a double mixture, it makes around 16 regular gingerbread men. I haven't used it to build a house, I guess if you cooked it a little longer it would be ok.
Reply
Katie says
Hi Joanne, did you try this recipe as a house?
Reply
Claudia says
So awesome! I've been looking everywhere for a recipie, but they ALL require mollasses, or butter scotch mix (that I don't have) This recipie is GREAT!!
Reply
Lucy says
Woo hoo! We're thrilled to hear that!
Reply
Ann Ewer says
This is the best gingerbread I have ever tasted and so easy to make. Thoroughly recommend and thank you so much Lauren.
Reply
Lauren says
Oh I'm so glad you enjoyed it! Merry Christmas x
Reply
Jen says
Hi , my last gingerbread attempt was a complete fail so I would love to try this . Is the oven temp fan forced or non fan forced please ? Thanks 🙂
Reply
Lauren says
Hi Jen,
I hope it works out for you - the oven temps are for fan forced (which is what I use) however I'd suggest checking how your Gingerbread is going after 10 minutes as the times can vary depending on the size of the cutter/thickness of your gingerbread.Reply
Madonna says
This is going to sound silly but could I use fresh ginger if I don't have the powdered kind?
Lauren says
Not silly at all! Hmm, I probably wouldn't as you might be left with little pieces of ginger in it.
Holly says
Just made these and they are a winner! Not too sweet, just the perfect amount of spice... Our home smells like Christmas! Thanks for a fabulous recipe.
Reply
Lauren says
So glad you enjoyed them!
Reply
Charmaine says
Perfect every time
Reply
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