Ingredients
Pear & Ginger Cookies (sugar free)
- 90 g sultanas, (1/2 cup)
- 200 g pears, (firm) quartered, cored
- 80 g Butter, (Softened)
- 20 g Greek yoghurt, (see tips)
- 100 g Rice malt syrup, (see tips for alternative sweeteners)
- 1 egg
- 1 tsp vanilla essence, (optional)
- 100 g rolled oats
- 225 g self-raising flour
- 1 tsp ground ginger, (to taste)
- 1 tsp salt, (optional)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C and line a baking sheet with parchment paper. Boil jug and soak sultanas in hot water for around 10 minutes.
(This makes them nice and plump). - Cut pears into quarters and remove core. Place them into the mixing bowl and pulse turbo once, shake the bowl and repeat.
Remove from bowl and set aside.
(Do not over grate the pears remove any large chunks and cut up if needed). - Cream butter 5 seconds/speed 5, then add greek yoghurt, vanilla essence and rice malt syrup (include any additional sugar/sweeteners, if required). Blend 5 seconds/speed 5, scrap down the sides of the bowl and add in the egg, repeat.
- Drain water from sultanas. Add them to the mixing bowl along with all remaining dry ingredients. Mix reverse
"Counter-clockwise operation" 5 seconds/speed 3.
Scrape down sides and repeat if necessary.
(Do not overwork the mix). - Scoop heaped tablespoon sized balls onto your prepared baking sheet and bake 14-16 minutes or until golden in colour.
- Let the cookies sit on the baking tray for a minute to cool, then transfer to a cooling rack. Cool completely before storing them in an air tight container or pop into a glad bag and freeze.
Cookies
Tip
Greek yoghurt can be subbed for butter. The yoghurt creates a light fluffy cookie, butter gives the cookie a golden, slightly crispy exterior.
These cookies are low in fructose (sugar) and can be adjusted easily to your personal taste. Simply combine or replace 1/3 cup of rice malt syrup with;
**Alternative sweeteners**
- 1/3 cup brown sugar
- 1/3 cup granulated sweetener.
- 2 tbsp rice malt + 2 tbsp brown sugar or sweetener.
- 100g rice malt syrup + 1/3 cup dark semi sweet chocolate chips.
- 4 stevia/sugarine tablets, dissolved in 1/2 tsp of boiled water
(The dark chocolate chips were the most popular combination).
*Keep in mind these cookies will become soft & taste sweeter when completely cooled.*
I have not tested the recipe with golden, agave, maple syrup or honey.
Thermomix Model
-
Recipe is created forTM 31
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
Are you sure to delete this comment ?