THERMOMIX ® RECIPE
- 230 g softened butter
- 2/3 C Raw Caster Sugar
- 2 C Gluten Free Flour
- 1 Pinch salt
- 2/3 C toasted pine nuts loosley chopped
- 2 tbsp Fresh Rosemary chopped
- 20 dried apricots chopped loosley
Recipe is created for
Recipe is created for
TM 5Please 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!
- Insert butterfly whisk, weigh into the bowl softened butter and sugar
Place on lid with measuring cup and mix for 1 min speed 4 until light and fluffy
Add 1 cup of flour, mix 10sec speed 4, add remaining 1 c of flour and mix again 10sec speed 4
Add chopped rosemary, toasted pinenuts and apricots, and mix 10sec speed 4
Tip contents out onto lightly floured surface of the silicone mat, bring together and roll into a ball, then press into 1inch disk, wrap in glad wrap/baking paper and pop in freezer 20mins
Preheat oven 180°, line baking sheet with paper or the silicone oven liners
Roll dough out, 1/4inch (6mm) thick cut into fingers and place onto baking sheet
Bake for 10mins or until cookies start to go golden, remove and leave to cool on tray.
Accessories you need
You can also make this non gluten free but replacing the flour with standard flour.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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