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.
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.

  1. 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:

  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
    36 Decadent Dessert Recipes You Have To Eat Right NowPistachio Fudge RecipeExtra-Flaky Scallion Pancakes RecipeSalted Caramel Coconut Macaroons | Coconut & Caramel Recipe

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
      4 Ingredient Scottish Tablet Recipe

      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 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.

Continue Reading ›
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.

Discover More ›
Should you chill gingerbread dough before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. 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.

View Details ›
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.

Read The Full Story ›
Which country is famous for gingerbread? ›

Gingerbread, as we know it today, descends from Medieval European culinary traditions. Gingerbread was also shaped into different forms by monks in Franconia, Germany in the 13th century. Lebkuchen bakers are recorded as early as 1296 in Ulm and 1395 in Nuremberg.

Keep Reading ›
What are gingerbread men called now? ›

Some bakeries are now calling gingerbread men by the gender neutral term “gingerbread people.” Do you agree with the change? I couldn't care less if they called them “gingerbread cookies.” Originally Answered: Some Bakeries are now calling Gingerbread men by the gender fluid title Gingerbread people.

Find Out More ›
Should gingerbread be soft or crunchy? ›

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

View Details ›
Can I use golden syrup instead of molasses? ›

Golden Syrup

With its golden, amber color, it is lighter than molasses, though the two are similar in their thickness. Golden syrup also a liquid sweetener, so 1 cup of golden syrup can replace 1 cup of molasses. Golden syrup has a unique flavor, so it may alter the flavor of your recipe slightly.

See More ›
What can you use instead of molasses? ›

The nine best replacements for molasses are:
  • Honey.
  • Maple syrup.
  • Dark corn syrup.
  • Sorghum syrup.
  • Golden syrup.
  • Brown sugar.
  • Black treacle.
  • Simple syrup.
Nov 27, 2022

Read The Full Story ›
Should I use parchment paper for gingerbread cookies? ›

Silicone mats are a great reusable alternative, as well! But parchment paper is always reliable. Our Gingerbread Men here at Muddy's Bake Shop were baked on parchment, and they give parchment two thumbs up!

See Details ›

How long should gingerbread dough sit out before rolling? ›

If you try to roll out the dough right after removing it from the fridge, it will be too stiff to work with. Instead, take it out of the refrigerator and allow it to sit at room temperature for 5 to 10 minutes until it's warm enough to roll without tearing or cracking.

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

Forgetting to chill the 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.

Show Me More ›
Why is my gingerbread crunchy? ›

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet.

View More ›
What is Victorian gingerbread? ›

In Medieval England gingerbread meant preserved ginger. The hard cookies were a staple at Medieval fairs in England and on the continent. These became known as “gingerbread fairs” and the cookies called “fairings”.

See Details ›
What is the oldest version of the gingerbread man? ›

The American version first appeared in the May 1875 issue of St. Nicholas Magazine. The story tells of a Gingerbread Man who runs away from the old woman who baked him.

Tell Me More ›
What are 6 adjectives to describe gingerbread? ›

adjective
  • ornate.
  • decorated.
  • baroque.
  • gingerbready.
  • adorned.
  • extravagant.
  • loud.
  • gilded.

View More ›
Why is it called gingerbread when there is no ginger? ›

In Medieval England, the term gingerbread simply meant “preserved ginger” and wasn't applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.

View Details ›
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