- TM 5
Ingredients
Gingerbread Cookies
- 220 grams almond meal, Can use Almond Flour instead
- 80 grams Coconut Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon ginger ground
- 100 grams Rice malt syrup
- 60 grams Maple syrup
- 45 grams coconut oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven 180 degrees, line 2 baking trays with baking paper
2. Add wet ingredients 2 minutes speed 3
3. Scrape down sides
4. Add dry Ingredients 40 seconds speed 4 using spatula to help . May stop at 20 seconds to ensure mix is evenly distributed.
Bake for approximately 10 minutes or until golden brown
Preparation
Tip
Add dried fruit as facial features for the gingerbread people
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.
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