Recipe Thermomix traditional gingerbread biscuits with royal icing : Easy, Special and Delicious

Recipe Thermomix traditional gingerbread biscuits with royal icing : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Thermomix traditional gingerbread biscuits with royal icing. This Recipe Thermomix traditional gingerbread biscuits with royal icing : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Thermomix traditional gingerbread biscuits with royal icing was necessary 40m, cook 36 and serving 36. Attention: allergies . Without having to wait long, let's just check the Recipe Thermomix traditional gingerbread biscuits with royal icing

This gingerbread Thermomix recipe is decorated with homemade royal icing and makes the perfect edible Christmas gift.

13 Ingredients

• Gingerbread biscuits



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  380 g plain flour, plus extra for dusting
  
  
  


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  1 1/2 tbsp ground ginger
  
  
  


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  1 tsp mixed spice
  
  
  


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  1 tsp bicarbonate of soda
  
  
  


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  100 g brown sugar
  
  
  


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  150 g golden syrup
  
  
  


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  150 g butter
  
  
  


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  1 pinch sea salt
  
  
  


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  1 egg yolk
  
  
  



• Royal icing



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  240 g white sugar
  
  
  


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  1 egg white
  
  
  


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  1/2 tsp lemon juice
  
  
  


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  1 tsp water, hot (optional)
  
  
  


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  Select all ingredients
  
  
  

9 Method Steps

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  Step 1
  
  
  
  
  Gingerbread biscuits: Preheat oven to 180C. Line 2 baking trays with baking paper and set aside.
  
  
  


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  Step 2
  
  
  
  
  Place all gingerbread ingredients into mixing bowl and mix 12 sec/speed 6. Scrape down sides of mixing bowl with spatula, then knead Dough/50 sec.
  
  
  


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  Step 3
  
  
  
  
  Transfer gingerbread dough onto a floured ThermoMat or work surface and knead into a smooth ball. Place dough into a large bowl and cover with plastic wrap. Place dough into refrigerator to chill (approx. 1 hour).
  
  
  


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  Step 4
  
  
  
  
  Roll out chilled dough between 2 pieces of baking paper to approximately 4 mm in thickness. Remove top layer of baking paper, then cut gingerbread into desired shapes using cookie cutters
  
  
  


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  Step 5
  
  
  
  
  Transfer biscuit shapes onto prepared baking trays, then bake for 8-10 minutes (180C), or until lightly browned at the edges. Cooking time will vary slightly depending on the size and shape of your biscuits.
  
  
  


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  Step 6
  
  
  
  
  Allow to cool for 5 minutes, then transfer to a wire rack and allow to cool completely (30 minutes).
  
  
  


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  Step 7
  
  
  
  
  Royal icing: Place white sugar into mixing bowl and mill 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  
  
  


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  Step 8
  
  
  
  
  Add egg white and lemon juice and mix 10 sec/speed 6. Add hot water (optional) to thin out the icing if required.
  
  
  


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  Step 9
  
  
  
  
  Transfer icing into a piping bag with a thin nozzle and decorate gingerbread biscuits as desired. Serve biscuits once icing is set (approx. 20 minutes) or transfer into a sealable container to store until use.
  
  
  

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