The Best Thermomix Gingerbread Recipe (2024)

Published: Nov 19, 2015 · Modified: Oct 4, 2023 by Lauren Matheson ·

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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.

The Best Thermomix Gingerbread Recipe (1)

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.

The Best Thermomix Gingerbread Recipe (2)

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.

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The Best Thermomix Gingerbread Recipe (4)

2. Add the bicarbonate of soda and mix.

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3. Add the remaining ingredients and mix together.

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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.

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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.

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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

Can I use this recipe to make a Gingerbread House?

Yes you sure can! You will need to keep an eye on the Gingerbread and remove from the oven when the edges are golden.

Can you freeze Gingerbread?

Yes, both the dough and the cooked biscuits can be frozen for up to two months.

The Best Thermomix Gingerbread Recipe (9)

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
No Bake Thermomix Christmas Peppermint Cheesecakes
Christmas Cake
Thermomix Sugar Cookies

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!

4.85 from 72 votes

Print Pin Rate

Course: Christmas

Cuisine: Modern

Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 31 minutes minutes

Servings: 20 biscuits

Calories: 135kcal

Author:

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.
See Also
Best Vegan Pizza Dough Recipe The BEST Sloppy Joe Recipe Best Cornbread Recipe (from Scratch)Authentic Jamaican Patty Recipe (Flaky Beef Patties) - My Morning Mocha

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

Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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.

The Best Thermomix Gingerbread Recipe (11)

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Reader Interactions

Comments

Sue says
November 17, 2016 at 8:43 pm
If the recipe is a bit crumbly what do I do to make it more moist ready for rolling
Reply
- Lauren says
  November 21, 2016 at 6:27 am
  Hi Sue, I'd add a teaspoon or two of water to the mixture to help bring it together xx
  Reply
Joanne says
October 25, 2016 at 9:46 am
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 🙂
Reply
- Lauren says
  October 26, 2016 at 6:03 am
  Hi Joanne,
  I haven't tried doubling it before but would suggest making two batches instead. Sorry xx
  Reply
Eden says
October 11, 2016 at 3:27 am
Do you use 15 or 20ml tablespoons?
Reply
Carina Cowan says
September 16, 2016 at 8:34 pm
Would be better of measurements were in weight.
Reply
- Lauren says
  September 24, 2016 at 8:14 am
  Thanks for the feedback Carina 🙂
  Reply
Karen says
February 29, 2016 at 3:59 pm
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.
Reply
- Lauren says
  March 01, 2016 at 10:05 am
  Hi Karen, Yes it's all using the standard blade and to you just need to select the 'kneading' function.
  Hope that helps 🙂
  See Also
  Melting Sweet Potatoes - The Original Recipe
  Reply
Tracey says
December 24, 2015 at 12:03 pm
Wow just wow. I am not big on gingerbread and its a last resort to eat. This recipe is so yummy I have been eating biscuit after biscuit. Thank you.
Reply
- Lauren says
  December 26, 2015 at 6:52 am
  Oh thanks Tracey, I'm so glad you enjoyed it! Merry Christmas x
  Reply
Bonnie says
December 24, 2015 at 7:21 am
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.
Reply
- Lucy says
  December 24, 2015 at 11:15 am
  Hmm it may just not rise as much! I'm sure the flavours will still be good!
  Reply
Nat says
December 23, 2015 at 3:43 pm
Hi, do you know how long these keep after being baked?
Thanks
Reply
- Lucy says
  December 24, 2015 at 11:15 am
  They're best stored in an airtight container and eaten within a few days. 🙂
  Reply
  - Nat says
    December 24, 2015 at 12:52 pm
    Thanks! ?
Kate Lang says
December 22, 2015 at 7:57 pm
Can I leave dough to rest overnight or only the 30 min?
Reply
- Lauren says
  December 23, 2015 at 7:13 am
  You can leave it overnight, you will just need to let it warm up a little when you take it out so that you can roll it.
  Reply
Joanne says
December 22, 2015 at 7:49 am
Can you please tell me if this recipe is suitable for building a house, is there enough dough and is it strong enough?
Reply
- Lauren says
  December 22, 2015 at 7:37 pm
  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.
  Reply
- Katie says
  August 21, 2016 at 1:15 pm
  Hi Joanne, did you try this recipe as a house?
  Reply
Claudia says
December 18, 2015 at 12:07 pm
So awesome! I've been looking everywhere for a recipie, but they ALL require mollasses, or butter scotch mix (that I don't have) This recipie is GREAT!!
Reply
- Lucy says
  December 19, 2015 at 2:14 pm
  Woo hoo! We're thrilled to hear that!
  Reply
Ann Ewer says
December 14, 2015 at 8:07 pm
This is the best gingerbread I have ever tasted and so easy to make. Thoroughly recommend and thank you so much Lauren.
Reply
- Lauren says
  December 15, 2015 at 6:15 am
  Oh I'm so glad you enjoyed it! Merry Christmas x
  Reply
Jen says
December 07, 2015 at 9:27 am
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 🙂
Reply
- Lauren says
  December 08, 2015 at 8:31 am
  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.
  Reply
  - Madonna says
    December 21, 2015 at 7:03 am
    This is going to sound silly but could I use fresh ginger if I don't have the powdered kind?
  - Lauren says
    December 22, 2015 at 7:37 pm
    Not silly at all! Hmm, I probably wouldn't as you might be left with little pieces of ginger in it.
Holly says
December 06, 2015 at 4:49 pm
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.
Reply
- Lauren says
  December 07, 2015 at 7:01 am
  So glad you enjoyed them!
  Reply
Charmaine says
November 27, 2015 at 2:57 pm
Perfect every time
Reply

Newer Comments »

The Best Thermomix Gingerbread Recipe (2024)

FAQs

How do you make the strongest gingerbread house? ›

Take your time building the house to ensure it's structurally strong: Let the baked pieces harden for a day and allow the icing that holds them together to set for at least 3 or 4 hours (8 hours is better) before decorating. Once complete, display your gingerbread house in a cool, dry place.

Discover More Details ›

Is shortening or butter better for gingerbread? ›

Unsalted butter adds flavor while shortening helps these hold their shape and the combination of the two gives the best texture. Salted butter will work in place of unsalted (skip the salt in the recipe), but the shortening is needed for the right texture on these cookies.

What makes gingerbread so strong? ›

A 1:4 ratio of butter to flour makes the gingerbread strong. Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to cut while warm. Rolling the dough directly on parchment makes it easy to transfer to the pan.

Show Me More ›

Why is my gingerbread tough? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

What is the best ingredient to keep a gingerbread house from falling apart? ›

Well, TikTok user @tastyentertaining has the answer to all of our gingerbread house problems. She recommends using granulated sugar instead of royal icing to hold the walls together. How? Just melt the sugar in a pan over low heat.

Explore More ›

What is the best thing to hold a gingerbread house together? ›

It's royal for a reason because royal icing is the king of glues for gingerbread houses. As my go-to choice for edible cement I can't really fault it's versatility and strength. Royal icing for the uninitiated is a mix of egg white and icing sugar.

Find Out More ›

What makes gingerbread taste like gingerbread? ›

Spice Combinations

Some other common spices used in gingerbread recipes are cinnamon, nutmeg, cloves, cardamom, and allspice. Cinnamon is available in ground form and in a stick. For baking, you should use ground cinnamon. Nutmeg adds a nutty, sweet spiciness to gingerbread.

View Details ›

Do professional bakers use shortening? ›

If you want to add additional flavor to the dish, lard is the right choice. Shortening is ideal for its neutral flavor, many professional bakers use it for icing.

See Details ›

What happens if you put too much butter in gingerbread cookies? ›

Too much butter made for sticky dough, but delicious cookies. I had to use a spatula to lift these people-shaped cutouts from my flour-dusted countertop and onto a baking sheet. The dough was sticky, which resulted in slightly swollen cookies, but the finished product was nearly perfect.

Discover More Details ›

How long to rest gingerbread dough? ›

Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.

Tell Me More ›

How to tell when gingerbread is done? ›

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread!

Read The Full Story ›

How do you firm up gingerbread dough? ›

Chill in the refrigerator for at least two hours to allow the dough to firm up, and up to three days ahead.

Discover More ›

Why do you have to chill gingerbread dough? ›

It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.

Find Out More ›

How to strengthen a gingerbread house? ›

So to make sure our walls could stand strong, we sandwiched melted marshmallow cement between two graham crackers. The marshmallow adds weight, which helps stabilize the structure. It also acts as a sealant, ensuring that the cracker won't crumble.

Keep Reading ›

What is one trick or strategy to creating a sturdy gingerbread house? ›

The second way is to use burnt sugar as your glue. Just melt C&H® Pure Granulated Cane Sugar in a pan on the stove, dip the gingerbread parts in and hold them together for a few seconds. Then, presto! You've created a solid house.