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Ola's Swedish Gingerbread Biscuits


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Ingredients

0 portion(s)

Dough

  • 250 g Dark Brown Sugar
  • 2 heaped teaspoons cinnamon
  • 2 heaped teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 150 g pure cream
  • 190 g golden syrup
  • 200 g Butter
  • 1 tablespoon bicarbonate soda
  • 1 tablespoon Milk
  • 800 g flour
  • 6
    25min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Mixing dough in the Thermomix
  1. Add dark brown sugar, cinnamon, ginger, cloves, cream and golden syrup to the Thermomix Bowl.  Set temperature to 90 degrees, 7 min, speed 1.

    Add butter. Set temperature to 60 degrees, 1-2 min (or until melted), speed 2.

    Mix bicarb soda and milk in a small bowl and add to Thermomix bowl.

    Add 500g flour.  Speed 5 until mixed.

  2. Additional mixing in a normal bowl
  3. Remove dough from Thermomix bowl and put it in a normal bowl.

    Add 100g flour and stir through the mixture with wooden spoon or similar.

  4. Kneeding on the benchtop
  5. Put some of the remainding flour on the benchtop.

    Transfer dough from bowl to benchtop.

    With hands incorporate the rest of the flour and kneed until you have a smooth dough that doesn't stick to the benchtop or your hands.

    Divide the dough into two.

    Put the dough in plastic zip lock bags and put in fridge for atleast 24hrs.

  6. Making gingerbread biscuits
  7. Set oven to 170 degrees.

    Take out some of the dough from the fridge.

    Use a rolling pin and roll the dough until it is 1-2mm thick. (you may need to use some additional flour to dust the bench top and the pin).

    Use your favorite ginger bread cutter.

    Put ginger bread on tray lined with baking paper and bake for approx 10 min then transfer onto cooling rack.

    Repeat process with leftover dough.

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Tip

Depending on the oven the cooking time can vary between 7-11min.  It is a very fine line between getting the desired crunch and burning the gingerbread so be careful and keep a close eye on them.


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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Comments

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  • These were just beautiful. I was very busy leading...

    Submitted by Rural aussie on 8. January 2018 - 05:04.

    These were just beautiful. I was very busy leading up to Christmas, and the mixture was left in the fridge a couple of days before I got back to it. It was fine. Made lovely biscuits. I decorated with dr Oetker icing in tube, bought from my local supermarket. This, once mastered, gave a professional finish.
    many thanks for a great recipe. Will definitely become a favourite.

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  • I was going to try and

    Submitted by Cattywompuss on 23. November 2015 - 21:01.

    I was going to try and convert my recipe (cut out of Gourmet magazine many years ago) but yours looks almost the same, so I shall use yours this weekend.  Looking forward to them as I havent made them in a couple of years.  Thanks, I shall let you know how they come out.

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  • This is the loveliest

    Submitted by Kathloges11 on 20. November 2014 - 14:28.

    This is the loveliest gingerbread, really crisp.  Highly recommended!

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  • Ola, These are sensational.

    Submitted by Julie-Ann Allen - Area Manager Qld on 18. December 2012 - 18:21.

    Ola, These are sensational. Thanks for the recipe! tmrc_emoticons.D

    Julie-Ann

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