This gingerbread Thermomix recipe is made with Rupanyup Living naturally gluten-free chickpea flour and decorated with homemade royal icing. This gingerbread makes the perfect edible Christmas gift.
Variations
The basic recipe is below. You can also mix by hand, or using a benchtop mixer. If not using the ThermoMix, I gently melt the golden syrup and butter together on the stovetop or pop into the microwave for 30 seconds.
Ingredients
380 g Rupanyup Living naturally gluten-free chickpea flour plus extra for dusting
1 1/2 tablespoons ground ginger
1 teaspoon mixed spice
1 spoon bicarbonate of soda
100 g brown sugar
150 g golden syrup
150 g butter
1 pinch sea salt
1 egg yolk
Royal Icing
240 g white sugar
1 egg white
1/2 teaspoon lemon juice
1 spoon water (optional) hot
Method
Step 1
Gingerbread biscuits: Preheat oven to 180C. Line 2 baking trays with baking paper and set aside.
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.
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).
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.
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.
Step 6
Allow to cool for 5 minutes, then transfer to a wire rack and allow to cool completely (30 minutes).
Step 7
Royal icing: Place white sugar into mixing bowl and mill 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
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.
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.