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Bec's Gingerbread Dough


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Ingredients

30 piece(s)

Gingerbread Dough

  • 100 g Golden Syrup
  • 180 g caster sugar
  • 150 g unsalted butter
  • 5 g ground cloves
  • 10 g ground cinnamon
  • 5 g ground ginger
  • 1 egg
  • 400 g plain flour
  • 5 g bicarbonate of soda
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Recipe's preparation

    Gingerbread Dough
  1. Place syrup, sugar, butter, cloves, cinnamon and ginger into mixing bowl and mix 10 min/100 C/speed 2.

  2. Allow mixture to cool in mixing bowl until the temperature shows at least 50C. 

  3. Once cool, add egg and mix 3 sec/speed 3.

  4. Add flour and bicarb and mix 5 sec/speed 5 until combined.

  5. Knead 2 min/Closed lid/Dough mode.

  6. For best results wrap in plastic wrap and leave in fridge overnight for the flavours to develop.

  7. Pre-heat oven to 180C.

  8. Roll dough directly onto baking paper and cut out shapes.  Ball up leftover dough and roll into disc shape.  Wrap in plastic and rest in fridge for 10 minutes to make rolling easier.  Roll leftover dough onto baking paper and repeat.

  9. Bake for 10-15 minutes until biscuits feel firm when lightly pressed with fingertip.

  10. Allow biscuits to cool on baking trays before transferring to a wire rack.

  11. Decorate and enjoy!

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Tip

 A few people have asked if they can make and roll out this dough out straight away. 

 I don't suggest you do that for two reasons,

1. The flavour won't be at its best, and

2. Without resting in the fridge overnight you’ll find this dough hard to work with.  Just leave it wrapped in the fridge overnight, remove and let it come to a workable temperature before rolling.    You can leave it in the fridge for 2 or 3 days or even freeze at this stage for up to a month.

  


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Really easy and so yummy.

    Submitted by leannes83 on 7. February 2016 - 19:41.

    Really easy and so yummy. Great recipe turn out great every time.

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  • I've tried to make

    Submitted by amazing_venice on 1. November 2015 - 21:16.

    I've tried to make gingerbread 100000 times and always failed, these were AMAZING! I honestly couldn't believe I made them. thank you!! winning recipe!!

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  • Easy to make FODMAP

    Submitted by KB in the NT on 26. May 2015 - 20:09.

    Easy to make FODMAP friendly 

    This recipe is terrific for fodmap diets - just use glucose syrup instead of golden syrup and gluten free flour instead of plain. Works perfectly everytime. 

    Thanks so much for sharing. We make it up and freeze in snap lock bags so we can always have fresh ginger bread - YUM!

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  • Delicious !!!! We swapped

    Submitted by EmmaCatherine on 22. February 2015 - 20:28.

    Delicious !!!! We swapped flour for gluten free plain flour and yummy!!!

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  • Great recipe, thanks! The

    Submitted by Trace on 27. December 2014 - 12:08.

    Great recipe, thanks! The dough was beautiful to work with. One batch was plenty for our gingerbread house. The kids loved it.

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  • Made these yesterday for

    Submitted by Mrs_Squibble on 25. December 2014 - 05:31.

    Made these yesterday for Christmas and they are great! I used an egg replcaer which didn't affect the finsihed product at all. Didn't have quite enough ginger but andded in somemixed spice etc and they are lovely. Thanks so much. 

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  • One of our favourites!!! I

    Submitted by Taggett on 11. December 2014 - 23:16.

    One of our favourites!!! I usually increase the ginger though!

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  • Best recipe, thank you!

    Submitted by jackiemcd on 11. December 2014 - 16:43.

    Best recipe, thank you!

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  • Excellent gingerbread recipe!

    Submitted by kimba_girl on 24. November 2014 - 22:36.

    Excellent gingerbread recipe!

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  • This is a great recipe, the

    Submitted by CJ Low on 24. August 2014 - 19:02.

    This is a great recipe, the best gingerbread I have ever eaten. I have made this several times and everyone who has had some loves it. Cannot reccomend highly enough.

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  • This recipe is a winner and a

    Submitted by Oomerella on 17. January 2014 - 13:34.

    :) This recipe is a winner and a keeper!  Thank you so much for sharing.

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  • Oh wow  just made these again

    Submitted by kizzabel on 24. December 2013 - 00:10.

    Oh wow  just made these again using gluten free plain flour and  they are  yummy   even nicer than the first lot I made using normal flour  :) :) :) :)

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  • Great recipe! yummo! i didn't

    Submitted by rungirlrun on 23. December 2013 - 23:25.

    Great recipe! yummo! i didn't have cloves today, but added some ground pepper instead, and I actually doubled the cinnamon and ginger! made them into "pepper nuts" (little gingerbread cookie bites) so good!! This is a bit 2 thumbs up from me! :cooking_7: :D :love:

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  • (No subject)

    Submitted by rungirlrun on 23. December 2013 - 23:25.

    ;)

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  •  I made these and they were

    Submitted by kizzabel on 22. December 2013 - 22:33.

     I made these and they were delicious gave some away to work mates and they said how nice they were  goin gto make another batch using gluten free flour  see how they turn out   :)  :)  :)  Oh this was my first time making gingerbread 

     

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  • Great recipe thank you. We

    Submitted by Laurenv on 21. December 2013 - 19:03.

    Great recipe thank you. We used it to make a Donna hay inspired christmas tree garland. We are also going to make a stacked christmas tree. Was hard to roll straight from fridge so let it sit on kitchen bench for 30 minutes before rolling. Also found it useful to roll the dough between two sheets of baking paper. 

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  • Made these and made a

    Submitted by chezford on 19. December 2013 - 20:11.

    Made these and made a christmas tree. Didnt need as much cooking time

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  • Bingo! so happy to have come

    Submitted by jacksmum on 9. December 2013 - 16:30.

    Bingo! so happy to have come across this recipe. The recipe was accurate and the dough 'behaved' as expected.  I ended up making simple discs of gingerbread that I intended to decorate but they were so delicious that they didn't stay around long enough.  This recipe confirms my belief that gingerbread shouldn't just be a Christmas treat - it should be an all year one!

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  • Sounds yum! Can't wait to try

    Submitted by VickyE on 23. December 2012 - 20:56.

    Sounds yum! Can't wait to try this recipe out.

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  • I agree.  Really good recipe

    Submitted by Bec on 20. December 2012 - 08:23.

    I agree.  Really good recipe and the made up biscuits last for ages. I am glad so many like it.  :)

     

    Bec McLeod

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  • I'm loving this recipe Bec,

    Submitted by ThermoMiss on 19. December 2012 - 23:19.

    I'm loving this recipe Bec, thank you!

     

    i used it for my gingerbread house and its come up beautifully! I did two batches and like Kirrilly below said, I left it In the fridge for a couple of days before rolling out and baking. 

    Thermomix Consultant - Kilsyth, VIC

    http://www.facebook.com/emma.thermomiss

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  • Great dough recipe. Ours sat

    Submitted by Kirrilly on 19. December 2012 - 11:55.

    Great dough recipe. Ours sat in the fridge for nearly 3 days until we had time to cut them out and cook; still great. Yum!

     

    Find me at Kirls Thermo Updates (Facebook)

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  • What is the minimum amount if

    Submitted by guest on 29. November 2012 - 09:21.

    What is the minimum amount if time that you would need to rest the dough? And the maximum time that you could leave it in the fridge?

    many thanks!

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  • Whoops yes they are yummy and

    Submitted by Bec on 11. November 2012 - 15:38.

    Whoops yes they are yummy and they make a big batch.  Great for making gingerbread houses. I usually make a gingerbread house and the kids and some adults eat it christmas day. So much fun.

    ;)

    Bec McLeod

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  • I'm never making these again.

    Submitted by Thermokate on 11. November 2012 - 15:30.

    I'm never making these again.  They are SO delicious I almost ate a whole tray!  ;) ;)

    And they make a huge batch! Lovely recipe, Thankyou!! 

    To see the yummy things I like Thermomixing check out my Thermokate facebook page :)

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  • These taste amazing! A

    Submitted by Lbrett on 10. November 2012 - 16:16.

    These taste amazing! A definite favourite. Thanks so much  :D

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  • Hey The Rob, Glad you like

    Submitted by Bec on 30. August 2012 - 09:37.

    Hey The Rob,

    Glad you like it.  Just curious though.  Forever trying to make my recipes amazing, did you rest the mix over night?  Just wondering why you had to add the extra flour.  Adding more flour might make the mix a little tough. :) :cooking_7:

     

    Bec McLeod

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  • This is a fabulous tasting

    Submitted by The Rob Fam on 29. August 2012 - 16:57.

    This is a fabulous tasting recipe. I added 100g of flour to get the right consistency of dough. 

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  • I am so glad you like them. 

    Submitted by Bec on 19. August 2012 - 15:26.

    I am so glad you like them.  :)

    Bec McLeod

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  • These were brilliant! I

    Submitted by blackwood on 19. August 2012 - 00:38.

    These were brilliant! I didn't even ice them as they were just too good without icing! Next time I'll decorate them with the kids. We all loved them in this house! Thanks!

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  •   Hi, the icing that I have

    Submitted by Bec on 14. August 2012 - 14:11.

     

    Hi,

    the icing that I have used in the picture, is a fondant or ready rolled icing. I prefer Bakels as it is easily found in most cake decorating shops or I am sure you could find it on line. You can use the brand that is found in most supermarkets but you have to work it well as it is very hard. There is a recipe around for fondant in the TM but I haven’t tried it myself.  I usually buy this in bulk.

     

    Bec McLeod

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  • Does anyone know how to make

    Submitted by BecM on 14. August 2012 - 13:22.

    Does anyone know how to make the icing?

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  • That's great. This recipe, is

    Submitted by Bec on 11. June 2012 - 10:12.

    That's great. This recipe, is one that is used in Bakeries. I am a pastry chef and have used it for years, for all sorts of events. Thank you for the nice comment on the decorations.  Most people think of gingerbread at Christmas time but you can use it all year round.  Especially nice in winter though. :)

     

    Bec McLeod

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  • I can't wait to try this

    Submitted by Erica Noble on 9. June 2012 - 18:45.

    I can't wait to try this recipe! The last gingerbread recipe I tried wasn't particularly nice (it was just off the back of a packet of something I had bought) but this one looks very promising. Love the icing by the way :)

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  • Hi Kturner07,I am sorry your

    Submitted by Bec on 26. May 2012 - 08:19.

    Hi Kturner07,

    I am sorry your shapes spread. I make this mix commercially and have never had that problem.  The mix should be quite firm when it comes out of the fridge the next day. But shouldn’t need to go back in the fridge to set up at all.  I wonder if your measurements could have been off a bit?   I hope this doesn’t put you off trying them again.

    Regards

    Bec

    Bec McLeod

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  • These were yummy, but I found

    Submitted by kturner07 on 25. May 2012 - 23:40.

    These were yummy, but I found that the dough spread a lot during cooking so my shapes didn't turn out very well. To improve on this a bit I popped the cut shapes back in the fridge for 15 mins before baking. Still not a great result, but very delicious nonetheless :)

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  • Beautiful sweet spicy

    Submitted by Classmyth on 31. December 2011 - 13:28.

    Beautiful sweet spicy flavour! I rolled mine out quite thick, and so they needed 20 mins at 180 degrees - the texture was still quite soft. Very nice.

    Sarah

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  •   ooooooooh im going to make

    Submitted by peachfish on 5. August 2011 - 13:15.

     

    ooooooooh im going to make my dough tonite and bake them for a friends 2 yr old birthday party tmorro!!!  GINJA-NINJAS!!!!!   yum!! thanks x

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  • Thanks Bec this is a great

    Submitted by Anne-Marie on 22. July 2011 - 16:56.

    Thanks Bec this is a great recipe and made a large quantity. I made biscuits and baked for 10 mins at 180 degrees fan forced if anyone is after cooking instructions.

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