Lemon myrtle butter biscuits

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Lemon myrtle butter biscuits

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Ingredients

24 piece(s)

Biscuits

80 g raw sugar
250 g Butter, softened
1 egg
1.5 tsp baking powder
1.5 tsp lemon myrtle, use powder, see tips for milling dried leaves
50 g Coconut Flour
190 g Whole Wheat, flour

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6

10h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- 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 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!
- Recipe is created for
  TM 31
9

Recipe's preparation

Preheat oven to 180°C.

Mill raw sugar for 10 seconds, speed 10. (see tips if using dried lemon myrtle leaves). Set aside in a bowl.

Place butter into TM bowl and cream for 1 minute at speed 3.5. Scrape down.

Add milled sugar and cream for 1 minute, speed 3.5.

Add in egg and cream 1 minute, speed 4.

Place lemon myrtle powder and baking powder. Mix for 10 seconds, speed 4.

Add both coconut flour and whole wheat flour and mix 15 seconds, speed 4.

Scrape down and use mode for 30 seconds.

Use a mini icecream/spoon to scoop out dough. Roll into balls and gently press onto tray. I fit 12 per tray. Recipe makes two trays worth.

Bake for 10-12minutes, depending on size and preference.

Let cool slightly. As biscuits cool, they will harden. Enjoy with a cup of tea!

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Tip

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Lemon myrtle: I had approximately 20 dried lemon myrtle leaves. I milled them with 80g of raw sugar for 30 seconds, speed 10. Scrapped down and milled them again for 10 seconds. Repeat another 10 if required.

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.