Thermomix Gingerbread Recipe - Thermomix Diva (2024)

FAQs

How long to rest gingerbread dough? ›

Make sure you rest it overnight in the fridge then bring it out to come to room temp before you start rolling it out.

The butter softens when it gets warmer, and that makes the dough softer and stickier, and sometimes hard to work with. Chilling the dough makes the butter, and the dough firm up. Also, a very cold, even frozen crust will shrink less during baking.

How long does gingerbread last? Baked gingerbread will keep for 5 days in an airtight container. If it's humid or moisture is present, the gingerbread will soften. You can freeze gingerbread either raw or cooked.

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

The safest method is to take the too-firm dough out of the refrigerator and simply wait until it's soft enough. If you want to speed the process up a bit, choose a warm spot.

If you'd like to get ahead, you can also freeze the gingerbread dough for up to three months. To freeze gingerbread dough, create small flat discs of dough balls and wrap each disc tightly in plastic wrap. Then thaw them at room temperature until they're able to be easily rolled out.

To make sticky gingerbread dough easier to work with, chill it for at least 1 hour before rolling it out. Roll out the dough on a surface that's lightly dusted with flour or a mixture of flour and confectioners' sugar (aka powdered sugar).

It's relatively easy to store gingerbread cookies and decorated gingerbread people. Place cookies in a covered jar or tin or wrap in plastic or foil and keep in a cool, dry place. Gingerbread people require a bigger space and more careful wrapping because of their limbs.

“Edible” is a loose term, apparently. A gingerbread house is about as edible as play-dough—you can eat it, but should you? These houses are usually left out for days (more on that later), drying out and crusting over.

How to stop gingerbread from going soft? ›

Store your gingerbread in an airtight container until ready to use. Gingerbread is fairly unpredictable in different weather conditions. The atmosphere must be dry. Humidity or damp conditions will cause your gingerbread to go soft.

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet.

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

Add molasses and vanilla and beat until completely incorporated. Reduce mixer speed to low and add flour mixture until thoroughly combined, about 1 minute. Dough should be soft (not dry or crumbly) but not sticky. If sticky, add a few tablespoons of flour until desired consistency is achieved.

Wilton suggests letting your gingerbread house dry for at least one hour in between putting up the walls and roof, and another two to three hours before decorating. And depending on the size of your house, and overnight dry might be worth the wait. All that patience will pay off once you have the sturdiest house ever!

The cookies will still feel a little bit soft in the middle, but they'll harden up when cool, so let them set completely before starting to build your houses. Baked gingerbread will last for at least two weeks if kept in an airtight container.