Ingredients
Dough
- 1300 g Plain Bakers Flour
- 450 g Butter
- 900 g brown sugar, Mill into castor sugar
- 30 g bicarb soda
- 30 g cream of tartar
- 5 eggs
- 125 g Milk
- 2 tbsp ground ginger
- 1 tbsp mixed spice
- 120 g golden syrup
- Pinch salt
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Preheat the oven to 180 C
Add flour, cream of tartar, ground ginger, mixed spice & salt to the TM bowl and combine for 5 secs / speed 5
Transfer to a large mixing bowl & make a well in the middle of the flour to pour the liquid
Rinse the bowl with cold water & dry well
The brown sugar needs to be turned into castor sugar, by milling it for 5 secs / speed 9 (do about 250g at a time - but do not add to the flour)
Once it's all milled put it all back into the TM bowl & add to it the butter (cut into cubes) & the syrup.
Cook for 25 mins / 120 degrees / speed 3
The mixture will be looking more like fudge at this point. Be careful not to burn yourself as it's boiling hot.
Mix the bicarb into the milk & then with the blades running on speed 3 / slowly pour in the milk & bicarb mixutre and then add the eggs through the hole in the lid one at a time until combined.
The next part gets a little tricky as the cream of tartar in the flour will start to foam as soon as the hot liquid is added.
Slowly start pouring the hot mixture from the TM bowl into the well you made earlier in the flour in the mixing bowl and mix with a wooden spoon. Do NOT pour all the hot mixture into the flour at the same time. Pour a small amount at a time and mix it well with a wooden spoon until all the liquid is mixed into the flour.
The dough is quite sticky so using a tablespoon & a little extra flour - roll the dough into small balls & then flatten with a fork.
I could fit around 16 into 1 tray at a time. Make sure you keep enough space between each biscuit as they expand when they are baked.
Place into the oven and bake between 10-15 mins
Cool on a rack completely before storing in an airtight container.
Biscuit Dough
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
Any chance of converting this to TM31
great taste
I made a half batch and took some to work. One colleague was 'I can't stop eating them' and another was 'best ginger bikkies ever!
Definitely making these again.
Lovely biscuits! I will definitely make again.
Are you sure to delete this comment ?