Gingerbread Recipe

The easiest gingerbread recipe ever... perfect for making gingerbread men and Christmas shapes to decorate with the kids!

5 from 58 votes

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Course: Cookies

Cuisine: Christmas

Prep Time: 20

Cook Time: 8

Chill Time: 1

Total Time: 1 28

Servings: biscuits

Calories: 114kcal

Cost: $5

Use a hand-held beater or stand mixed to cream the butter and brown sugar until pale and creamy.
Add the golden syrup and egg yolk and beat until combined.
Stir through the plain flour, mixed spice, ground ginger, bi-carbonate soda and a pinch of salt.
Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for a minimum of 1 hour.
Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick. Use your choice of cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes.
Place onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook).
Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Once they've completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate).
Store in an airtight container at room temperature for up to 1 week.

Place all ingredients (except for the decorations) into the Thermomix bowl and mix for 15 seconds, Speed 6. Scrape down the sides of the bowl and then knead on Interval function for 1 minute.
Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for 1 hour.
Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.
Place the dough between 2 sheets of baking paper and roll out until about 3-4mm thick.
Use your choice of cutters (gingerbread man, Christmas tree, stars etc) to cut out shapes.
Place onto the prepared trays (about 4cm apart) and bake for 8-10 minutes or until just lightly golden (do not overcook).
Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Once they've completely cooled, decorate with red & green M&Ms and a white icing pen (or melted white chocolate).
Store in an airtight container at room temperature for up to 1 week.

RECIPE NOTES

Ginger flavour - this recipe has a subtle ginger flavour that's perfect for kids. You can increase or decrease the amount of ginger, depending on your personal preference.
Golden syrup substitutes - you can substitute the golden syrup for corn syrup, honey or maple syrup if you cannot obtain golden syrup.
Chilling the dough - for perfect shortbread that's easy to roll out and doesn't spread when baked, chill the dough in a ball shape wrapped in plastic wrap for a minimum of 1 hour in the fridge.
Soft gingerbread - gingerbread should be soft (almost bendy) when cooked. You can achieve this by cooking the cookies until just ever so lightly golden - don't overcook!
Storing - store gingerbread in an airtight container at room temperature for up to 1 week.
Freezing unbaked dough - if you want to prepare the gingerbread ahead of time, make the dough, roll it into a ball, wrap it in plastic wrap and place into the freezer for up to 1 month. Allow the dough to defrost in the fridge before rolling it out and baking.