Preparation time
5min
Total time
15min
Portion
18
piece(s)
Level
easy
Ingredients
Variation Gingerbread & Sultana Cookies
- 75 g raw sugar
- 1 stick cinnamon
- 4 cloves
- 75 g Butter
- 50 g golden syrup
- 1 egg
- 210 g wholemeal flour
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 100 g sultanas
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 180°C. Line at least 2 cookie trays with baking paper.
2. Place sugar, cinnamon and cloves in TM bowl, mill for 30 seconds, speed 9.
3. Add butter and golden syrup, melt for 3 minutes, 60°C, speed 3.
4. Add egg, flour, ginger, vanilla extract, baking soda and sultanas, mix for 10 seconds, reverse speed 3.
5. Scrape down sides mix for another 5 seconds, reverse speed 3.
6. Roll spoonfuls of mixture into balls and place well-spaced out onto baking trays. Gently flatten.
7. Bake for approximately 7-10 minutes, or until slightly puffed and an even golden colour. Allow cookies to cool before removing from tray.
Vegetarian
Tip
Health Tip: Spelt has a wider range of nutrients than the wheat family, including manganese, copper, zinc, and is an excellent source of protein.
Thermomix Model
-
Recipe is created for
TM 6
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. -
Recipe is created for
TM 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.
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