Gingerbread Cookies

Makes 24 cookies approx Prep Time 35 minutes   Cook Time 10 minutes   Rated:


Ever the perfect cookie at this time of year, they can be quite here we have a simpler version, more like a shortbread I suppose or a pfeffernusse of sorts, or even a cross between the two. I think these are a little easier to roll and cut than most gingerbread as the dough is more workable because of the absence of molasses or treacle. And I might say, a little grown up with a bite of pepper every now and again. Enjoy…and can I say it yet? Merry Christmas Baking...

Now go and try some of these as well:

White Christmas Cheesecake

Macaron Christmas Trees

The Christmas Stollen

Paleo Christmas Fruit Cake

Mini Christmas Pudding Truffles

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Place butter, Sugar and Spice mix, salt and vanilla into Thermomix bowl and blend 10 sec/speed 5.


Add remaining ingredients and blend 10 sec/speed 6. Scrape down sides of bowl and tip out onto well-floured silicon mat. It will be fairly unmixed and crumbly. Knead together by hand into a flat disc. Place into fridge for at least 30 minutes.


Preheat oven to 180ºC and line 2 baking trays with paper.


Roll dough out to ½ cm thickness and cut using cookie cutters of choice. This dough is quite crumbly but will come together when you work it.


Bake 10 minutes until fragrant and golden.


Allow to cool on trays.


Brush with glaze while still warm. Decorate with piped icing, or other decorations of choice.




Place all ingredients into Thermomix bowl making sure that they do not get stuck on top of the blades.


Cook for 4 min/70ºC/speed 1. Cool slightly.


Brush onto baked cookies. Do not touch the glaze once brushed onto the cookies as it will mark very easily.

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