For me, gingerbread figures are as much a part of the Christmas season as the scent of fir needles and the crackling of the fireplace. Even as a child, I spent hours in the kitchen with my grandma baking gingerbread in the run-up to Christmas. She had a very special recipe that she had taken over from her mother, and the gingerbread was always a poem. This recipe here is my own interpretation, inspired by Grandma's tradition, but adapted to modern kitchen technology with the Thermomix®. The ingredients play a crucial role in the taste and texture of the gingerbread. The soft butter ensures a shortbread dough, while the brown sugar adds a caramel note. The gingerbread spice is of course the heart of the matter, and here you can vary as you like. I like to use a mixture of cinnamon, cloves, anise, cardamom and nutmeg. The beet syrup not only gives the gingerbread a beautiful dark color, but also a pleasant sweetness and spice. The flour provides the binding, and the baking powder makes the gingerbread nice and fluffy. When preparing in the Thermomix®, it is important to use the butter really soft so that it mixes well with the sugar. The gingerbread spice should be of good quality, preferably freshly ground. When stirring in the flour and baking powder, it is important not to mix for too long, otherwise the dough can become tough. The dough must be sufficiently cooled so that it can be easily rolled out. If the dough is too sticky, you can dust it with a little flour. You can let your creativity run wild when cutting out the figures. In addition to gingerbread men and reindeer, stars, hearts or fir trees are also suitable. The baking time depends on the thickness of the gingerbread. They should be golden brown, but not too dark. For a vegetarian version, the butter can be replaced with margarine. A vegan version is a bit more difficult, but there are also options here. You can replace the butter with vegan margarine and the egg with applesauce or flaxseed flour. You can experiment with the spices. If you like it a little spicier, you can add some chili or ginger. Orange or lemon peel also go well with gingerbread. The finished gingerbread figures are a great eye-catcher on any Christmas table. They taste pure, but also with a cup of hot chocolate or mulled wine. They can also be packaged as a gift or used to decorate the Christmas tree. The gingerbread can be stored well in a cookie tin. They last for several weeks if stored dry. You can also prepare the dough a few days in advance and store it in the refrigerator. This gives you more time to decorate the figures.

Festive Gingerbread Figures

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Description

Ingredients (15 ingredients)

Preparation (11 steps)

Prepare dough

Stir in egg and syrup

Stir in flour and baking powder

Roll out and cut out dough

Bake biscuits

Prepare icing sugar glaze

Decorate gingerbread men

Melt coating

Melt white coating

Fill coating into piping bag

Decorate reindeer

Finished cooking? Great! 🎉

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