The Best Thermomix Gingerbread Recipe

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.

How to Make Gingerbread in a Thermomix:

Please note you will find the full recipe and method in the recipe card below.

Making this Gingerbread dough really takes no time at all, it can be ready to pop into the fridge to chill in less than 20 minutes.

1. Place the golden syrup, butter, sugar and spices into your Thermomix bowl and cook.
2. Add the remaining ingredients and mix together.

3. 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.

4. 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:

1. If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits.
2. If you use a different shaped biscuit cutter the cooking time will vary.
3. 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.
4. 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.
5. These biscuits are best stored in an airtight container and enjoyed within one week.
6. You can freeze both the cooked biscuits and the dough for up to two months.

Find More Easy Christmas Recipes here:

• Thermomix Shortbread Recipe
• Eggnog Recipe
• White Chocolate Christmas Fudge
• Christmas Pudding Recipe
• Thermomix Christmas Mint Balls
• Thermomix Festive Jelly Slice
• Christmas Hedgehog Slice
• Thermomix Christmas Fudge Recipes
• Thermomix White Chocolate & Cranberry Cookies
• 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!

4.88 from 55 votes

Print Pin Rate

Course: Christmas

Cuisine: Australian

Prep Time: 15 minutes

Cook Time: 11 minutes

Chilling Time: 30 minutes

Total Time: 31 minutes

Servings: 20 biscuits

Calories: 135kcal

Author: Lucy & Lauren

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

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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.