Little Monkey Gingerbread Cookies (soft not crunchy)

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Little Monkey Gingerbread Cookies (soft not crunchy)

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Ingredients

30 piece(s)

Little Monkey Gingerbread Cookies (soft not crunchy)

300 g Flour, Plain
200 g Soft brown sugar
1 tbsp ground ginger
150 g Butter, cubed (cold)
1 egg
20 g golden syrup

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6
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Place the flour, brown sugar and ground ginger into the Thermomix bowl. Mix 10secs/Speed 4

Add the cubed butter. Mix 10 secs/Speed 6

Add the egg and golden syrup. Mix 10 secs/Speed 4. Scrape. Mix 30 seconds

(dough cycle).

Remove the gingerbread dough from the Thermomix bowl, shape it into a ball, wrap it in cling wrap, and refrigerate it for at least 30 minutes. OR if it's not too warm/sticky, roll it out then chill the dough once it's rolled (my preferred method).

Preheat your oven to 180°C during the chilling time.

Roll out the chilled dough on a floured surface to your desired thickness (we do 6mm). Use cookie cutters to cut out gingerbread shapes.

Place the gingerbread shapes on a tray lined with baking paper.

Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Larger pieces, like a gingerbread house need 15mins.

Accessories you need

Spatula TM5/TM6
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Tip

There is no baking powder or baking soda in this recipe so it doesn't rise too much and lose it's shape. You must chill your dough if you want your cookies to keep their shape (and imprinted image). Often I'll roll the dough out first, then chill it on the tray (it chills faster this way).

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.