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
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 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
- 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.
Rebecca says
Fantastic easy recipe! I had all the ingredients when my children asked to make them - except for ground ginger - so we used Chinese 5 Spice instead. Thank you so much for sharing this wonderful recipe! Xx
Katelyn says
Could you use maple syrup?
Lauren Matheson says
You can, the consistency will be a little different though
Julie says
I think the addition of a teaspoon of mixed spice would be good! Must ginger bread recipes include it.
Lisa Hallman says
Just made these. Ate a star fresh as soon as it cooled down. Perfect! Thanks for a great recipe. I added a little water to make it come together after the kneading as it was still crumbly, that’s all. I have a feeling it won’t last long..
Michelle says
This mixture tastes lovely, but i had to add a heap more flour before it was able to become anything less than a flat sticky mess, let alone resemble anything worth kneading into a ball. I've had the same experience with two thermobliss biscuit/cookie recipes now. Anyone else had the same experience?
Lauren Matheson says
Hi Michelle,
Thanks for your feedback. The mixture is VERY sticky when it comes out of the thermie (as mentioned in the recipe) which is why it's important to chill it before trying to roll/cut.
Lisa says
What is golden syrup? Do you mean corn syrup?
Lucy says
Golden syrup can be bought from the baking section of any major supermarket in Australia (and some other countries). If you can't get golden syrup, you can substitute it for corn syrup. xx
Gagingi says
Very yummy and easy in my TM31. My first time baking with my two-year-old so rolling was a bit variable, but overall a great success. Thank you.
Candice Wholohan says
Thanks so much, looking forward to making this with my son. Is there an icing recipe that you recommend??
Mel says
Hi ladies
Will gluten free flour work please ?
Thankyou
Lucy Mathieson says
I haven't made this with gluten-free flour sorry!
Jessica Cole says
Like freeze once cooked? Or the dough only? Ps certainly agree a delicious recipe thanks xx
Lauren Matheson says
Hi Jessica, I freeze the dough however you should also be able to freeze the cooked biscuits too x
Sarah Kirk says
Just wondering if I could freeze this? Agree with other comments.... best gingerbread ever!!
Lauren Matheson says
Hi Sarah 🙂 Yes you can certainly freeze this recipe. Thanks so much for your lovely feedback xx
Francesca Rondilone says
Hi guys, can I just quickly check if this recipe is good for both TM31 and TM5? Many tanks Franci
Lucy Mathieson says
Sure is Francesca! xx
Antoinette Depares says
Do I use Unsalted butter. Or Salted butter .
Lucy Mathieson says
Hi there, either would be fine. xx
Bronwen says
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.
Lucy Mathieson says
Hi Bronwen, we're so glad you enjoyed it!!! Thank you! xx
Dolly says
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?
Lucy Mathieson says
Hi Dolly, thank you! No we haven't used oils in this recipe. xx