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Gingerbread House - Using Chefs Toolbox Mould



1 portion(s)


  • 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's preparation

    Gingerbread House - Using Chefs Toolbox Mould
  1. 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.

Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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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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