- 120 g Butter
- 80 g Rice malt syrup
- 1 tsp bicarb soda
- 100 g rolled oats
- 150 g plain flour
- 50 g Rapadura Sugar
- 50 g Desiccated Coconut
Preheat the oven to 180oC. Line two baking trays with baking paper (or use your Thermomat) and set aside.
Place butter and rice malt syrup into the mixing bowl and heat for 2 min/60oC/speed 2. Ensure the butter is melted. Scrap down the sides of the bowl with your spatula.
Add the bicarb soda and mix for 5 sec/speed 3.
Add all the remaining ingredients and mix 10 sec//speed 4.
Use a spoon to scoop the mixture and place it onto the baking trays and flatten with a fork slightly. Ensure to leave enough space between each one for spreading during baking.
Bake for approx 10 minutes, or until golden brown. Remove from the oven and allow to cool then place them on a wire rack to continue to cool.
Store in an air tight container.
Adjust the sugar to your own taste! I have reduced this over time and find that they are more than sweet enough without jeopardising the taste!
You can also substituate for any sugar you like or have available. Eg. Coconut sugar, natvia, brown, raw.
My son likes them soft so I would do about 8 mintues for one tray. Then I do around 10/12 minutes for the other as my husband likes them crunchy!
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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