- TM 31
Ingredients
Dough
- 250 g tasty cheese in chunks
- 120 g tapioca flour
- 1/2 teaspoon Bi-Carb Soda (Baking Soda)
- 1 egg
- 3 tablespoons Milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees celcius and line a large tray with baking paper.
Place cheese in thermomix and blend for 30 seconds on speed 4.
Add tapioca flour and bi-carb soda and blend for a further 30 seconds on speed 4. Mixture should resemble very fine bread crumbs.
Add egg, lock lid and press turbo 4-5 times or until egg is combined.
Add milk and blend on speed 3 for 10 seconds to form a soft dough.
Roll dough into 10 balls and spread them out on the baking tray before placing in the freezer for 5 minutes
Remove from freezer and place them straight into the moderate oven and cook for 15 minutes or until just golden
Tip
These are perfect served with a creamy winter soup. These taste great by themselves but herbs and bacon could be added for extra flavour
Thermomix Model
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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
So easy, so quick, so yummy, so versatile. Thank you!
I wasn’t sure what the hype about these were since mine were an epic fail in the oven. BUT, since I had ingredients left over from giving it a try and had read the comment about cooking them in the cake pop maker, I thought Id go again...OMG!!! I ate half of them before telling anyone else they were sooo good!!
So yummy
Quick and easy!
Wow I am low carb so I swapped the tapioca flour with same amount of almond meal. Turned out soooo yummy. Thank you for sharing this recipe.
Just made these for morning tea & everyone loved them. My coeliac 21 mth old right up to 12yr old & adults. Will become a regular in my house.
used cornstarch instead half quantity and worked out well
These are wonderful. Thank you
I make these every week and keep them in the freezer for emergency snacks and make them into hotdog rolls for my kids if I know we are going to a bbq. Love them and soooooo easy
These are amazing. Absolute HUGE hit with the whole family, particularly gluten-intolerant son who laments the loss of 'normal' bread from his diet. I could make these every day as far as he's concerned. I added a tablespoon of nutritional yeast to boost the nutritional qualities. Will start to experiment with herbs, bacon, etc and maybe even see if I can coax them into hamburger buns. Thank you so much for such an awesome, easy recipe.
Has anyone tried freezing them prior to cooking?
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