Ingredients
Biscuit mixture
- 130 grams almonds, (or premade almond meal)
- 125 grams Butter
- 2 tablespoons golden syrup
- 70 grams Quinoa flakes
- 60 grams Coconut Flakes or Shredded/Desiccated
- 40 grams Almond flakes
- 120 gram brown sugar
- 2 tablespoons hot water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160C fan-forced.
Line 2 baking trays with baking paper
(If using pre-made almond meal, skip to next step)
Add almonds (NOT including the Almond flakes), to TM bowl.
Chop for 5secs, speed 7.
Check texture and if necessary, again for another 1-2 seconds. (Texture does not need to be too fine for this recipe)
Set aside in a separate bowl. No need to clean TM bowl before continuing.
Place butter and Golden Syrup in TM bowl. Heat for 3m30s, 80C,speed 1, or until butter melted.
Add all other ingredients, including the almond meal.
Mix 10secs,
"Counter-clockwise operation" , speed 5Scrape down bowl with spatula, and mix again 3secs,
"Counter-clockwise operation" , speed 5Roll approx. tablespoonfuls on mixture into balls using hands, (but can be sticky and messy!), or using 2 tablespoons 'quenelle' style to approx. ball shape.
Place on trays approx. 4 cm apart.
Bake for 13-15 mins, swapping and turning trays halfway through cooking, until golden.
Stand on trays for 5 mins, then transfer to wire rack to cool.
Serve when cooled (if you can wait that long!)
Store in airtight container for up to 4-5 days.
Tip
In honour of the Centenary of Gallipoli, and in commemoration of all Anzac Diggers - past, present, and future.
Adapted from the Taste.com.au recipe.
Can substitute almond meal with Gluten free self raising flour, but I prefer the nuttier texture and flavour of this version!
Can also substitute the Quinoa flakes for the traditional rolled oats.
For something a bit sweeter, add a handful of sultanas and/or currants.
This should also work for the TM31
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
These biscuits have a really beautiful flavour. Once mine were cooked I couldn't work out why my biscuits didn't look anything like the picture and were really soft in the middle. After checking the Taste magazine recipe I discovered that 1 cup of gf self raising flour should have been added. I will make these again because they did taste nice. Please fix the error so other people don't make the same mistake.
So good we had to bake a second batch as the first evaporated
My favourite Anzac biscuit ever.
Cait Barrett
Thermomix Consultant
Adelaide. SA
Ph 0457 208 089