Gingerbread Cookies

Adapted from:
http://thermobliss.com/the-best-thermomix-gingerbread-recipe/

I doubled the recipe

INGREDIENTS

• 1/2 cup of golden syrup
• 1/2 cup of brown sugar
• 3 tablespoons of ground ginger
• 2 teaspoon of cinnamon
• 2 teaspoon of bicarbonate of soda
• 250g of butter - chopped into cubes
• 2 egg
• 4 1/2 cups of plain flour

INSTRUCTIONS

1. Preheat your oven to 180 degrees and line two baking trays with paper.
2. Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
3. Add the egg and mix for 3 seconds on speed 3.
4. Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
5. Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
6. Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
7. Roll the Gingerbread dough between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 - 11 minutes - please note baking times will vary depending on the size of the cutter used.
8. Allow the gingerbread to cool and decorate as desired.

* I had to add a it more flour as mixture was too wet. After resting in the fridge for 40 mins, it was much workable but became soft quickly. Had to put inside fridge to make it workable again.

Baking was fast, 11minutes was perfect for mine cookies. I used the large gingerbread cookie cutter as it will be used for decorating.