- 125 g unsalted butter
- 60 g Soft brown sugar
- 25 g castor sugar
- 100 g Self Raising Flour
- 100 g rolled oats
- 80 g dark chocolate chips
- 60 g pepitas
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!
Preheat oven to 170 degrees. Line a baking tray with small Thermomat or baking paper.
Add butterfly whisk to bowl. Add sugar and butter and cream on speed 3-4 until light and fluffy. Approx 2.5mins.
Tip: Room temp butter works best. If mixture flicks to the side at speed 4, reduce speed and continue.
Add flour, pumpkin seeds, oats and chocolate chips. Mix on reverse, speed 3 until combined.
Roll tablespoons of mixture into balls and place on baking tray.
Tip: Making rows of 4 and 3 biscuits (offset) will make 18 biscuits.
Bake for 15-20mins or until golden brown. Allow to cool on baking tray.
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I'd like to acknowledge the original author of this recipe Stephanie Alexander, who's recipe I adapted to the Thermomix. And my lovely Niece who introduced me to the recipe originally.
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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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