Gingerbread recipe for Thermomix and Conventional Methods

Gingerbread Dough in the Thermomix or Conventional methods

NOTE TO SELF: Don’t be babysitting when putting together gingerbread houses next year. 

Tips: 

For Thermomix owners, you might want to halve the recipe the first time it makes a lot.  I just use the full amount but use the Thermomix spatula through the hole in the lid, to keep things moving inside.

Don’t over bake your dough or it will become too crisp, (unless that’s what you’re going for) the dough is quite strong enough to make your houses out of. 

This recipe is a commercial one so you won’t have any problems as long as you follow the recipe.  Make sure you rest it overnight in the fridge then bring it out to come to room temp before you start rolling it out. 

This gingerbread will last for months.  

Conventional Method

5 from 1 reviews
Gingerbread Conventional method
 
Brilliant gingerbread that everyone loves. Lasts for a few months if kept airtight.
Author:
Ingredients
  • 200 g Golden syrup
  • 360 g Castor sugar
  • 800 g Plain Flour
  • 10 g Ground Cloves
  • 20 g Cinnamon
  • 10 g ginger
  • 10 g Bicarbonate of Soda
  • 2 whole eggs
  • 300 g Unsalted butter
Method
  1. Add the golden syrup, butter, castor sugar, cloves, cinnamon and ginger together in a pot, bring to the boil. Then turn off and allow to cool.
  2. Mix the eggs, breaking the yolks then add to the boiled mix when cool. It’s easier to work with the syrup mix while it’s still a little warm, between 37c and 50c is fine.
  3. Sieve the dry ingredients together
  4. Make a bay and pour half the warm liquid into the bay
  5. Slowly bring the dry ingredients into the liquid, forming a thick slurry before breaking sides of the bay
  6. Mix together until all flour is mixed through
  7. This mix will seem pasty at this stage; you need to wrap the dough in plastic and leave it overnight to mature.
  8. Because it’s been in the fridge, the dough will be quite hard. You can either leave it to come to room temp or knead it a bit to get it to come together. Once you start rolling, it will be easy to work with.
Chef Notes
I Bake these at 150c (convection oven) and pull them out just as they start to colour. There isn't any specific time I can give because it depends on what size shapes you are baking and your oven. Little cookies may take 12 to 15 mins, but the walls of a gingerbread house could take 15 to 25 mins.
Don't put large cookies and small cookies on the same baking sheet or the little ones could burn while waiting on the larger ones to cook through.

 

Thermomix Method

5 from 1 reviews
Gingerbread Thermomix method
 
By the <g class="gr_ gr_877 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="877" data-gr-id="877">way this makes approx 80 biscuit's or two of these trees, 12 little reindeer and 2 hearts Same ingredients for the Thermomix or by hand method. The recipe works just as well if you want to make ½ the mix.
Author:
Ingredients
  • 200 g golden syrup
  • 360 g Castor sugar
  • 300 g unsalted butter
  • 10 g Ground cloves
  • 20 g Cinnamon
  • 10 g ginger
  • 2 Egg Whole
  • 800 g Plain Flour
  • 10 g Bicarbonate of Soda
Method
  1. Take the first six ingredients and weigh them into your Thermomix bowl. 10Ten mins/100 c/speed 2. (or add them to a pot on the stove gently heat till completely melted through the mix doesn't need to boil)
  2. Allow to cool till at least 50c
  3. Add 2 Whole eggs and mix on speed 3 for 3 sec (add stove top mix into an electric mixer with two whole eggs and beat till combined)
  4. Weigh in your 800 g Plain Flour and 10 g Bicarbonate of Soda, mix together on speed 5 for 5 sec just to bring the mix together. (add your plain flour and bicarb and bring the mix together. ) It will be really sticky at this stage don't worry
  5. Use the interval speed for 2 mins, and you’re done. Wooot how easy is that and not one sticky finger. hehe hehe (remove the dough onto a lightly flour bench and knead till it all comes together) Put it in a plastic wrap lined bowl over night for the flavours to develop. And fear not tomorrow it will be much easier to work with
  6. Put in a plastic wrap lined bowl over night for the flavours to develop. On the day you choose to bake your gingerbread, you will need to remove it from the fridge an hour or so before you start rolling it out. It will feel quite hard but don't worry a little bit of massaging will soften it up and make it a wonderful dough to work with.
  7. Roll your dough to around 5mm thick and cut shapes.
Chef Notes
I Bake these at 150c (convection oven) and pull them out just as they start to colour. There isn't any specific time I can give because it depends on what size shapes you are baking and your oven. Little cookies may take 12 to 15 mins, but the walls of a gingerbread house could take 15 to 25 mins.
Don't put large cookies and small cookies on the same baking sheet or the little ones could burn while waiting on the larger ones to cook through.

 

After baking, allow shapes to cool on the tray for a few minutes to let them set up, but then place them onto a cooling wire so they can dry out a bit.

 

For the Gingerbread house.

My mum loves gingerbread houses; I make them for her really, and she doesn’t like them covered with lollies.  To take care of the kiddies in the family, I add the lollies or fondant icing to the cookies or smaller items.  Each time I make the gingerbread houses I use a different design although I think she likes the churches the best.

For the Christmas trees.

The gingerbread tree is quite easy when you know how.

We sell sets of stars at our little cooking school shop, but they’re everywhere at this time of year. 

You need to get a set that varies from large to small and preferably about 8 or so in the set. 

Cut out one of each star if there is 8 to 10 cutters or two of each if there is only 4 or 5. 

Bake your cookies and once their cool use fondant or ready rolled icing to cover them using the same cookie cutters you cut the cookies from. 

Make a simple sugar syrup (50/50 water sugar heated till the sugar is dissolved) and brush this on the cookies to stick the fondant down. 

Now just stack em on top of each other using the sugar syrup as glue. On the top use the smallest star on its end. To decorate and to stick the top star I used royal icing, coloured fondant balls, edible glitter and some snowflakes also cut from fondant.  They’re not particularly hard to make and great as a table centrepiece that can be eaten up so you can make something else next year. 

Now go have some fun

 

Author: Bec

Chef/Patissier

16 thoughts on “Gingerbread recipe for Thermomix and Conventional Methods”

  1. Hi Bec,

    I made your gingerbread recipe on the weekend in my TM, it’s amazing – thanks so much,I ran out of golden syrup so used treacle. It tastes fabulous. This is one of those recipes that will be written down and put in the ‘never fail amazing recipes file’ for future! Thanks again, just love it, Sue

    1. No worries Sue,
      You have reminded me. Time is sure getting on, I’ll have to get on and make mine soon. I love to have some sort of centre piece on the table for Christmas day. After lunch everyone gets stuck in and demolishes it. 😉

      1. Hello there

        I have made gingerbread biscuits from my favourite cookbook, but have just got a TM so am keen to use that. Can I ask if you need to use fresh ginger? I find with my current recipe (and I use the ground ginger in a jar) that the biscuits are nice, but not very gingery at all!

        Any tips?

        Thanks

        1. Hi,

          I wouldnt use fresh ginger, powdered ginger really has a different taste. Two things that might have caused the light flavour in your recipe could have been the quantity used and the other could be the age or quality of your ginger powder. I always suggest to people that they should only buy their spices in small quantities, especially if they are powders and not whole. The intensity really diminishes after 6 months of age. So check the intensity of your ginger powder. I find this recipe for me and loads of others seems to have the perfect balance of flavours. Hope you have fun making and sharing your gingerbread this holiday season. 😉

  2. I tried just this. When I added my flour and tried to mix, the thermie just couldn’t handle it. What have I missed? was I supposed to knead? I tried to put in the butterfly but then I got the err 35 message. I ended up straping it onto the bench to knead. Great flavour though. Any tips would be appreciated as I have two more houses to make tomorrow.

    Thanks,

    georgia

    1. Hi Georgia,

      My advice would be to make sure you have everything weighed out first. If the mix is still warm (37c) it is easier to combine. Yes it is a load for your Thermie but he can handle it, hehehee. If you wish you can 1/2 the recipe and do it in batches. You dont need to use the butterfly and yes sorry interval speed is the kneeding function. Have fun making your gingerbread houses. I love making them. 😉

  3. I’m just wondering if when you leave it overnight for the flavours to develop, do you put it in the fridge or leave it out? Tastes amazing already, must stop eating the raw dough so I have enough to bake tomorrow! 😉

    1. Hi Lisa,

      I put mine in the fridge but take it out at least 1/2 an hour before you plan to use it so it comes back to room temperature. It will be a bit easy to work with then. 😉 Have fun

  4. Very good! Recipe worked perfectly, tastes delish and will now be our yearly go to for ginger bread. Thanks so much for this, best cookies yet ; )

  5. Could you make this recipe gluten free?
    My 9 year old daughter loves gingerbread but I often find when converting the recipes to gluten free they often don’t turn out very well!

    1. Hi Fiona,

      I havnt tried a gluten free version of this recipe. If it were me testing it I would 1/2 of 1/3 the recipe then pick up a packet mix flour from the healthfood store. The gluten plays a big part in this recipe thats one of the reasons it is left over night, so if you were using a gluten free flour mix you might not need to rest it as long. Good luck with it if you give it a try, I would be interested in the resutls. 😉

  6. G’day I can’t wait to make these, true!
    Can you please clarify: “follow the instructions as with the making the dough by hand method for forming shapes.” as the link above is not clickable and I don’t see where else I need to read. Thank you!
    Cheers! Joanne

    1. hey Joanne,

      Sorry I didn’t get this message, my silly spam collector put you aside and I couldn’t see it. I have sort of fixed up the recipe, must have lost something in translation when I moved over to the new recipe cards. If you have any problems making your gingerbread please don’t hesitate to email me on rebecca@becs-table.com.au
      Happy Baking

Love to hear from you!