Ingredients
15 portion(s)
- 120 g Butter
- 80 g rice syrup
- 40 g raw sugar
- 120 g plain flour
- 120 g Self Raising Flour
- 35 g raw cacoa powder
- 1 egg
- 3 tablespoon full cream milk
- 2 portions Lindt 90% cocoa chocolate
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6
17min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
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!
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Recipe's preparation
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1.Preheat oven at 180 degrees. Place all ingredients into
(except the Lindt chocolate squares) and 
for 12 secs/speed 7. -
2. Break Lindt Chocolate squares into little pieces,
for 5 secs/speed 2. -
3. Scoop out a spoon full at a time and roll in your palm and place onto baking tray lined with baking paper. Use a fork to press a design into the cookie.
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4. Bake in the oven for 10-15 on 180 degrees.
Accessories you need
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Measuring cup
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Tip
To create a sugar FREE cookie, omit 40g Raw sugar and use 120g Rice Syrup.
I also use organic where possible and additive free, which is why I use lindt chocolate and break up into little pieces.
My 11 year old daughter will whip up a batch of these cookies at least once a week. She loves them.
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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