- 180 g unsalted butter
- 125 g brown sugar
- 300 g golden syrup
- 500 g plain flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1/4 teaspoon salt
Recipe is created for
TM 5Please 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!
- Preheat oven 160C.
Add butter, sugar and golden syrup to TM bowl and melt for 1:30 minutes, 80C on speed 2. Scrape down sides of bowl. Cook for further 45 secs, 80C, speed 2.
Add flour, salt, bicarb soda and ground ginger to TM bowl and combine for 30 secs on speed 5. Check mixture, may need further 20secs, speed 5, to form a sift dough.
Roll mixture out onto floured surface and press into Chefs toolbox silicon mould. Place on baking tray and bake in oven for 20 to 30 mins (checking every 10 minutes) or until firm to touch (dough will crisp up as it cools). Cool thorougly before removing from mould. Make Royal Icing and assemble house.
Gingerbread House - Using Chefs Toolbox Mould
Accessories you need
Cooking time will vary depending on your oven. I check every 10 minutes and change the baking tray levels within the oven.
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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