It's a must, gingerbread at Christmas time.
We have made our gingerbread house, and I have high hopes of making a couple of smaller ones as gifts for teachers. I've tried a few gingerbread recipes over the years, including thermomix ones that involve melting butter and golden syrup and just seem way too involved for my liking. I always go back to the old faithful, my mum's gingerbread recipe.
I've converted it for the thermomix, in case you'd like to give it a try. It is the best.
90g brown sugar
125g plain flour
185g self-raising flour
1tsp bicarb soda
1tbsp ground ginger
2 tbsp honey
Measure all ingredients into your mixer bowl.
Mix 15 sec, speed 5/6.
Closed lid position, knead for 1 - 1 1/2 minutes, or until you have a nice dough.
Turn out onto cling wrap, and gather together to form a ball. Wrap, and chill for 30 minutes, or overnight.
Divide into portions and roll out to about 3mm thickness.
Cut shapes and bake at 180C got 10-15 or until golden.
Will crisp on cooling, so don't overcook!
To decorate, pipe royal icing, and stick on some goodies.
(and don't turn your back on any two year olds who may be lurking around to pinch them off!)