Ingredients
- 450 grams honey
- 230 grams Sugar Raw or white
- 680 grams plain flour
- 3 eggs
- 2 teaspoons Bi Carb Soda
- 2 teaspoons mixed spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
NOTE: This dough needs to rest for at least 2 hours in the fridge before rolling out. Can be stored in fridge for 3 to 5 days uncooked.
Place 230g sugar into bowl and blend speed 7 for 15 seconds
add 450g honey and melt together 5 mins 80° speed 2
Allow to cool to at least 50°.
While cooling mix 680g flour, 2 tspns carb soda and 2 tspns mixed spice ½ tspn ground ginger and ½ tspn nutmeg in a large bowl and set aside.
Set time for 1 minute 30 seconds speed 3 and add eggs 1 at a time allowing to mix for the last minute.
Pour the honey mix into the flour and stir well
(may need more flour to make a dough, please note this is not a firm dough at this stage). cover dough in the bowl with cling wrap and refrigerate overnight (at least 2 hours).
Dough can be left in the fridge for a few days if required.
Working with quarter of the dough at a time on a well floured bench you will need flour even on a non stick mat.
Roll out to 5mm and cut into shapes place on baking paper lined trays, allow room for spreading.
Bake in a 190⁰C (200⁰C no fan) fan forced oven for 5-8 minutes watch closely, they need to be golden.
Allow to cool on trays for 5 minutes before transferring to wire rack to cool completely.
This is what the dough should look like before resting in the fridge.
NOTE: Start by adding the flour and spice mix but you may need to add up to 100g more flour to get this consistancy.
Tip
Variations:
Sprinkle uncooked biscuit with hundreds and thousands, or sprinkles of choice, jelly crystals work well. Brush lightly with water to help them stick.
Place half a glace cherry or blanched almond on each biscuit before baking.
Store baked, cooled biscuits in airtight for up to a month if they last that long.
Thermomix Model
-
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
Nice biscuits, they reminded me of ginger biscuits, but without the ginger. Makes heaps too.
Are you sure to delete this comment ?