The Best Thermomix Gingerbread Recipe (2024)

Published: · Modified: 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.
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How to Make Gingerbread in a Thermomix:

Please note you will find the full recipe and method in the recipe card below.

  1. Place the golden syrup, butter, sugar, ginger and cinnamon into your Thermomix bowl and cook.
The Best Thermomix Gingerbread Recipe (3)
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:

  1. If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits.
  2. If you use a different shaped biscuit cutter the cooking time will vary.
  3. 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.
  4. 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.
  5. These biscuits are best stored in an airtight container and enjoyed within one week.
  6. 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 (10)

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
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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

Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 104mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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

  1. Sue says

    If the recipe is a bit crumbly what do I do to make it more moist ready for rolling

    Reply

    • Lauren says

      Hi Sue, I'd add a teaspoon or two of water to the mixture to help bring it together xx

      Reply

  2. Joanne says

    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

      Hi Joanne,

      I haven't tried doubling it before but would suggest making two batches instead. Sorry xx

      Reply

  3. Eden says

    Do you use 15 or 20ml tablespoons?

    Reply

  4. Carina Cowan says

    Would be better of measurements were in weight.

    Reply

    • Lauren says

      Thanks for the feedback Carina 🙂

      Reply

  5. Karen says

    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

      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
      Panera Turkey Chili Recipe (copycat)

      Reply

  6. Tracey says

    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

      Oh thanks Tracey, I'm so glad you enjoyed it! Merry Christmas x

      Reply

  7. Bonnie says

    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

      Hmm it may just not rise as much! I'm sure the flavours will still be good!

      Reply

  8. Nat says

    Hi, do you know how long these keep after being baked?
    Thanks

    Reply

    • Lucy says

      They're best stored in an airtight container and eaten within a few days. 🙂

      Reply

      • Nat says

        Thanks! ?

  9. Kate Lang says

    Can I leave dough to rest overnight or only the 30 min?

    Reply

    • Lauren says

      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

  10. Joanne says

    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

      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

      Hi Joanne, did you try this recipe as a house?

      Reply

  11. Claudia says

    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

      Woo hoo! We're thrilled to hear that!

      Reply

  12. Ann Ewer says

    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

      Oh I'm so glad you enjoyed it! Merry Christmas x

      Reply

  13. Jen says

    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

      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

        This is going to sound silly but could I use fresh ginger if I don't have the powdered kind?

      • Lauren says

        Not silly at all! Hmm, I probably wouldn't as you might be left with little pieces of ginger in it.

  14. Holly says

    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

      So glad you enjoyed them!

      Reply

  15. Charmaine says

    Perfect every time

    Reply

Newer Comments »

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The Best Thermomix Gingerbread Recipe (2024)

FAQs

What is the best gingerbread mix? ›

Gingerbread cookie and baking mixes
  • Betty Crocker Gingerbread Cookie Mix 77.
  • Trader Joe's Deep, Dark.
  • Gingerbread Cake & Baking.
  • Mix with Molasses & Ginger 45.
  • Williams-Sonoma.
  • Gingerbread Cookie Mix 40.
  • Betty Crocker Gingerbread Cake & Cookie Mix 23.
  • Sur La Table Traditional.
Dec 13, 2013

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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.

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Is shortening or butter better for gingerbread? ›

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Where is the best gingerbread in the world? ›

Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

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What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
  • BROWN GINGERBREAD.
  • WAFER GINGERBREAD.
  • HONEY GINGERBREAD.

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How do you make a gingerbread house like a pro? ›

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What makes gingerbread hard or soft? ›

Some gingerbread recipes require some time to soften after baking because they are initially firm. Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar.

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

You have to prop up the house until it is done hardening, so it can't be done in one fell swoop. It also isn't structurally sound and often collapses during decorating. Burnt sugar (dry caramel) works almost instantly and is very hard. Your house will not succumb to the weight of the candy."

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What happens if you don't chill gingerbread dough? ›

Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she said.

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How long should you chill gingerbread dough? ›

Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated.

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What is the trick to sticking gingerbread house together? ›

Fit Everything Together with Melted Sugar or Royal Icing

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.

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What makes gingerbread taste like gingerbread? ›

Molasses is the most associated with gingerbread. Light molasses, a mild molasses, comes from the first boiling of the sugar syrup. Dark molasses, a full-flavored molasses, comes from the second boiling of the sugar syrup, and is the most popular molasses used in gingerbread recipes.

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What is the best molasses for gingerbread? ›

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