Delicious gingerbread men or gingerbread house

You are here:

Print to PDF

[X]

Print recipe

Delicious gingerbread men or gingerbread house

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

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

Add to shopping list

6

1h 10min

Preparation 1h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9
Children birthday Everyday Gift Holiday Kids in the kitchen Party

Recipe's preparation

For the Cookies

* 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.

Cookie icing

(* 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.

Gingerbread house

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.

House icing

* 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.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.