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Gingerbread with Speculoos in Thermomix

Gingerbread with Speculoos in Thermomix

TThermomix

Prep20 min

Cook13h 11min

Low Calorie

Cuisine: French

It's Christmas time, we decorate the pine tree 🎄, racing to find the most beautiful gift 🎁. We browse our old cookbook to find the perfect menu, and the parade of desserts 🍰🤱. Spiced cookies flavored with cinnamon, gingerbread, and not forgetting the gingerbread loaf. Here, I offer a recipe by Chef Cyril Lignac that I found on Mercotte's blog. A spiced gingerbread with Speculoos, fragrant, soft, melting, hard to resist.

Nutrition per serving

341

Calories

3.4g

Protein

53.6g

Carbs

14.1g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

6

Ingredients

1 lemon zest
90 g butter
125 g flour
1 pinch salt
40 g Speculoos
140 g Mineral water
130 g Orange blossom honey
1 orange zest
60 g brown sugar
½ tsp ground cinnamon
1 tsp Gingerbread spices
1 tsp baking powder

T

Thermomix Instructions

Place 40 grams of Speculoos broken into pieces into the Thermomix bowl.

Add the lid with the measuring cup.

Pulse 10 sec/speed 9.

ThermomixBlend·Speed 9·10s

Transfer to a container and set aside.

Add to the bowl5–11

140 grammes Eau minérale
130 grammes Miel d'oranger
1 cuillère à café Épices à pain d'épices
1 Zeste de citron
1 Zeste d'orange
60 grammes Sucre roux
0.5 cuillère à café Cannelle en poudre

Add the lid with the measuring cup.

Heat 6 min/60°C/speed 2.

ThermomixCook·60°C·Speed 2·6 min

Transfer to a container and let cool at room temperature for 10 minutes. Let cool completely and strain if you prefer to remove the zest.

Add to the bowl15–20

grammes Beurre
grammes Beurre
125 grammes Farine
1 cuillère à café Levure chimique
1 pincée Sel
grammes Spéculoos

Add the lid with the measuring cup.

Mix 15 sec/speed 4.

ThermomixMix·Speed 4·15s

Scrape down the sides of the bowl with a spatula.

Add the cooled honey infusion into the Thermomix bowl.

Add the lid with the measuring cup.

Mix 20 sec/speed 3.

ThermomixMix·Speed 3·20s

Scrape down the sides of the bowl with a spatula.

Add the cooled butter into the Thermomix bowl.

Add the lid with the measuring cup.

Mix 20 sec/speed 3.

ThermomixMix·Speed 3·20s

Scrape down the sides of the bowl with a spatula.

Grease and flour an 18 cm by 8 cm loaf pan (not larger).

Pour the batter into the pan and cover with plastic wrap.

Refrigerate for 12 hours.

Preheat the oven to 165°C.

Bake in convection mode for 55 minutes at 165°C.

Adjust baking time according to your oven. Check doneness with a toothpick; it should come out dry.

Let the gingerbread cool completely, then unmold onto a wire rack.

Once cooled, wrap the gingerbread in aluminum foil or plastic wrap.

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