Ingredients
- 200 g plain flour
- 50 g cocoa
- 1 teaspoon Bi-carb soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 150 g Butter
- 1 egg
- 330 g sugar
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees.
Line 2 or 3 trays with baking paper
Add sugar and blitz 3sec/sp10
Add flour, bi-carb, baking powder, salt and cocoa.
Mix 10sec/Sp 6 with MC on
Add butter and combine 20 sec/ Sp 5
Add egg and knead for approx 30 seconds
Roll teaspoon sized balls and squash with hand onto tray.
Allow room for spreading.
Work with wet hands to make it easier.
Bake in 180 degree oven for 9-11 minutes keeping a close eye on them so they dont burn.
Allow to cool for 5min before transfering to a wire rack to cool completely
Tip
This recipe was inspired by LEEJ on Thermomix Forum
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great taste and crunch, thank you for the recipe. They'll be regulars in our house!
I baked these to crush up & use as the base for rum balls and they were perfect! Thank you
Yum. I made with self raising flour, left out the bicarb and baking powder and reduced sugar to 200g. Very yummy!
These are good but despite putting in the freezer before cooking they still spread quite a bit.
These are great, thank you for the recipe! I used cacao as I'm out of cocoa and it worked fine. Tastes just like the commercial ones, but better! And so quick to make.
I was wondering if anyone has tried freezing some of the dough to cook later? I might try it next time as we didn't need this many. They'll still get eaten though!
We all LOVED these. 5 stars!!
Delicious, and so easy to make.
Deeeeelicious. Thank you x
These are SO good! Used spelt flour (for my wheat intolerant child) and cacao. They are easy to make, make heaps and taste and look just like the ones from the shops! A definitely keeper!
Very Impressive
Thank you, these will be made often in our house!
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