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Delicious gingerbread men or gingerbread house


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Ingredients

For the cookies

  • 125 grams unsalted butter, softened
  • 60 grams Soft brown sugar
  • 90 grams golden syrup, (can use treacle)
  • 1 egg
  • 280 grams plain flour
  • 30 grams self-raising flour
  • 1 tablespoons ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cloves

For the cookies icing

  • 1 egg white
  • 1/2 tsp lemon juice
  • 155 grams icing sugar
  • assorted food colouring

For gingerbread house icing

  • 800 grams icing sugar
  • 4 egg whites
  • Food colouring
  • selection of lollies
  • 6
    1h 10min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    For the Cookies
  1. * Add butter, sugar and golden syrup (or treacle) to bowl and cream - 30s/ #4 till light and fluffy, scrape, repeat.
    * Add half the egg 20s #4, scrape
    * add remaining egg 20s #4, scrape.
    * add the dry ingredients and #4 until just combined (8 sec or so)
    *knead dough function 2mins
    *Tip onto floured mat and roll between 2 sheets of baking paper (it will be slightly sticky) and refridgerate on the mat to firm for 15 mins
    *Cut into shapes, press remaining dough and re-roll and cut till finished - dough is soft so work fast.
    (for gingerbread men, add currants for eyes and buttons)
    *place on tray and allow a little space between for spreading, and bake 180 degrees/10mins until nice and brown
    *allow to cool before icing.
  2. Cookie icing
  3. (* If you don't have icing sugar: make it - add regluar white sugar to bowl and blitz 20s/ #10)
    * in a clean dry bowl: insert butterfly whisk and add egg white
    * MC off, keep an eye and whisk till foamy #4
    * Gradually add lemin juice and icing sugar through hole and continue till thick and creamy.
    * divide icing amoungst several bowls depending on how many colours you want
    * pipe onto cooled biscuits.
  4. Gingerbread house
  5. I use the same recipe for a gingerbread house. I double the recipe, and maybe mix for a few seconds more.
    * Have a house stencil cut fron baking paper ready - (see hints)
    * Roll cookie dought out as above, refrigerate and then using stencil, cut out the house walls and roof.
    *Put on tray and bake as above, check cooking time as it may need slightly more.
    * When out of the oven, while warm place stencil back on top of the cooked cookies - they will be slightly distorted from baking so taking a knife, straighten your cookie edges by cutting off the access over the stencil - this must be done while cookies are warm or else the cookies may crack.
    ASSEMBLY:
    When house is cooled, it's time to pipe the icing and stick the house together.
    * hint: stick the walls to your plate first, and ice the walls together. Let it set using something like tin cans to support, then stick the roof on.
    *Get creative with the kids and have fun!
    * I use: freckles on the rook, all sorts for the windows.
  6. House icing
  7. * make icing sugar: only 200 grams at a time, 30s/ #10
    * Add HALF sugar to bowl, with butterfly whisk in add 2 of the egg whites and on #4 till it blends freely as it will stick at first. Once it is blending freely, stop and add the remainder sugar and egg whites. 5m/ #4 or until very light and smooth.
    * If you want it coloured, add a drop of colour to bowl and combine. Put in piping bag.
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11

Tip

* my template:
- 2x side panels: 14cm x 17 cm
- 2x end panels: 14cm x 15 cm for wall and 11cm x 8 cm x 7.5 cm for the triangle of the roof x 2 - see pic please
- 2 x roof panels 14 cm x 20 cm
* Since house panels are large and the dough is soft, you may need to pop it in the fridge for a few mins before transfering it onto baking tray.
* Keep an eye on cooking time as gingerbread burns easily, and ovens vary.
* Iv'e used the house icing for many things - I made sugar snow flakes for a cake, and they turned out lovely.
Merry Christmas!


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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