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.
- Place the golden syrup, butter, sugar and spices into your Thermomix bowl and cook.
- 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:
- 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.
Yes you sure can! You will need to keep an eye on the Gingerbread and remove from the oven when the edges are golden.
Yes, both the dough and the cooked biscuits can be frozen 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
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
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.
Toni says
Would one batch of this dough be enough to make a standard size gingerbread house?
Lauren Matheson says
It should be 🙂
Shannon says
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 🙂
Lucy Mathieson says
Fantastic!!! We're so glad that you enjoyed it! xx
Jodi says
Hi,
Just wondering if anyone has / would you be able to make these dairy free (substitute nutellex for the butter)?
Thanks
Johanna says
Shall we use the thermomix cup or the regular measuting cup?
Karen Luck says
Can you freeze the dough as I am trying to doing prep for Christmas baking and if I can freeze it that would be great.
Tiffany says
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.
Lucy Mathieson says
Hmmm I've only ever made this recipe with golden syrup, so wouldn't like to say!
Sharmaine says
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!
Lauren Matheson says
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 🙂
Rach says
Would love the recipe in grams. I tried to adapt on the run with a toddler! ..... fail have to do again. ?♀️
Bronwen says
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.
Emily says
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.
Amy Mumma says
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!
Lauren says
Thanks so much Amy, we're thrilled you guys enjoyed it 🙂
Virginia says
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!
Lauren says
What a great idea!
Dan says
I just made these and they taste awesome cheers for great recipe
Lucy says
Thank you!
Melissa says
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,
Lauren says
Hi Melissa I haven't used treacle before but assume it' would be ok, the texture may be a little different though.
jess says
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!
Lauren says
Hi Jess, Hmm, I'm not sure about that one I'm afraid. sorry we can't be of any more help x
Leanne says
Quite nice but I found I couldn't taste the ginger, so next time I'll try them with fresh minced ginger.
Lauren says
Great idea Leanne 🙂