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!

Course Christmas

Cuisine Modern

Prep Time 15

Cook Time 11

Chilling Time 30

Total Time 31

Servings biscuits

Calories 135kcal

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.

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.