THERMOMIX ® RECIPE

1 Carrot and Zucchini Cookies (sugar free)

Recipe's preparation

Cookies

1. Preheat oven to 180 degrees and line a baking sheet with parchment.
   Boil jug and soak sultanas in hot water for around 10 minutes. (This makes them nice and plump).
2. 

   

   Roughly chop the carrot and zucchini (peeling optional) then put into the mixing bowl , grate 3 seconds/speed 5.
   Place in a small bowl and set aside.
3. Cream butter and rice malt syrup for 10 seconds/speed 5, scrape down the sides of the bowl and repeat again if needed.
4. Add in the vanilla essence and egg, beat 5 seconds/speed 4.
5. Stir in the carrot, zucchini and drained sultanas with a spatula or mix on reverse 5 seconds/speed 2.
   (Do not drain any liquid from the carrot and zucchini).
6. Place in self raising flour, rolled oats and cinnamon for a final mix on reverse 5-10 seconds/speed 3. Scrape sides and repeat if necessary.
7. Scoop tablespoon sized balls (blobs) onto your prepared baking sheet, slightly flatten (if needed) and bake 12-15 minutes or until golden in colour.
8. Let the cookies sit on the baking tray for a minute to cool (If you have the time) then transfer to a cooling rack.
   Cool completely before storing them in an air tight container or pop into a glad bag and freeze.