The Best Thermomix Gingerbread Recipe

It’s only been the last couple of years that I’ve started making and even eating gingerbread. Β I’m not really sure why it took me so long to try it, after all what’ not to love about thisΒ rich and spicy Christmas treat? Β I’ve tried a few gingerbread recipes now and can safely say that this is the best Thermomix Gingerbread recipe that you will ever try.

Thermomix Gingerbread Recipe

This Thermomix Gingerbread recipe takes no time at all to make and you will be having fun decorating your gingerbread in no time at all. If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits, however you can use whatever shape you like to create this gorgeous and delicious gingerbread.

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!
Print
Course Christmas
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 24
Author Thermomix Recipes by Thermobliss

Ingredients

  • 1/4 cup of golden syrup
  • 1/4 cup of brown sugar
  • 1 1/2 tablespoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of bicarbonate of soda
  • 125 g of butter - chopped into cubes
  • 1 egg
  • 2 1/4 cups of plain flour

Instructions

  1. Preheat your oven to 180 degrees and line two baking trays with paper.
  2. Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
  3. Add the egg and mix for 3 seconds on speed 3.
  4. Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
  5. Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
  6. Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
  7. 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.
  8. Allow the gingerbread to cool and decorate as desired.

What’s your favourite way to decorate gingerbread?

Comments 66

  1. Pingback: TAKING STOCK: NOVEMBER 2015 - Our Urban Box

  2. 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.

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  3. 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 πŸ™‚

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      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.

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      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.

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  4. 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.

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  5. 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.

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      Hi Karen, Yes it’s all using the standard blade and to you just need to select the ‘kneading’ function.

      Hope that helps πŸ™‚

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  6. 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 πŸ™‚

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  7. Pingback: Thermomix Christmas Cookie Recipes to Decorate with the Kids - ThermoBliss

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  8. Hi there,
    I need a gingerbread recipe that is egg free. I’m just wondering if you know heat I can use in place of the egg. I have made your recipe multiple times and it’s amazing!

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  9. Hi,

    1, Could i use a Black Treacle (Brand: Lyle’s Black Treacle) instead of the golden syrup?Will the taste be different?

    2. Which would be better to use: say prepacked Mc Cormick ground ginger and ground cinnamon or would the taste differ if I freshly pounded the ingredients.

    3. When I decorate the gingerbread with writing gel, would the drawings come out easily? The gingerbread will be a Christmas door gift and i will put in a transparent plastic.

    Thank you for your advice.

    New TM user and newbie at baking,

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  10. These are delicious. I made them dairy and egg free by using nuttalex and organ egg replacer. I also had no brown sugar so used coconut sugar. You would not know I made any of those substitutions as they worked out perfectly!! I have made specific ‘vegan gingerbread’ in other years to suit our allergies but they were disappointing. These were fantastic. Thank you!

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  11. This was my first attempt at gingerbread and I have to say this was the perfect recipe! It was so easy to do, roll and cut out shapes. My Mr 5 loved the experience and they turned out beautifully brown and delicious – and the house smelled amazing! Thanks again, this is my go to gingerbread recipe!

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  12. Great recipe – first time I had made gingerbread and it turned out perfectly! My son loved cutting out the gingerbread men, so we’ll definitely be making this again. But could I ask why some of the measurements are in cups, rather than by weight? Measuring golden syrup into a cup would be rather sticky, and unnecessary given that it’s made in the Thermomix! I used 90g golden syrup and 50g brown sugar, but I can’t remember the weight of the flour.

  13. Would love the recipe in grams. I tried to adapt on the run with a toddler! ….. fail have to do again. ?‍♀️

    1. In case anyone is still after the quantities in grams, I used:

      125g butter
      85g syrup
      50g sugar
      290g flour

      If using maple syrup instead of golden syrup I’d probably up the flour to 300g.

  14. Great recipe! I’ve made these several times before in the past and they are always perfect. This time I scooped the dough into a clean plastic bag, flattened it to 5mm with my hand and placed it on the baking tray in the fridge. Brought out after 15 mins and carefully tore the plastic around 2 sides. Cut my shapes and at the end squeezed the scraps into a ball inside the now big sheet of plastic. Flattened again and cut more shapes. Used up all the dough and not a smidgen of dough on my fingers! Also no wastage of paper or cleaning of rolling pin! Brilliant!

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      Hi Sharmaine, Thanks so much for the feedback, you’ve made our day! That is such a great tip, I’m definitely going to try that next time πŸ™‚

  15. Can I use Mollasis instead of golden syrup? I don’t have any on hand and I’m just doing a tester batch as I haven’t made them in my thermi before.

  16. My boys and I made this today, fabulous recipe! The dough is so easy to work with, and the flavour is delicious – not too sweet and not too ‘gingery’ for the kids. Thank you for sharing it with us πŸ™‚

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  17. Hi girls, I’m a lover of all your recipes, just wondering if you have made this using doTERRA essential oils for the ginger and cinnamon?

  18. I made the dough for this yesterday, left it in the fridge overnight, pulled it out this morning to come to room temperature then proceeded as per the recipe and it was great!

    I used maple syrup instead of golden syrup and it might have made the dough stickier but I just turned it out onto a floured surface and formed the disc with flour on my hands and it worked well.

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