- 110 g Rapadura Sugar
- 110 g organic wholegrain oats
- 90 g coconut oil or butter, cut into chunks
- 1 egg. large
- 20 g Desiccated Coconut
- 110 g wholemeal spelt four
- 200 g good quality dark chocolate, melted
- 1 tsp cinnamon, ground
- 70 g cranberries. dried, (or currants)
- 200 g melted white chocolate, (in place of dark choc)
Grind rapadura sugar for 3 seconds on speed 9. Decant into a small bowl.
Add whole oats to the TM bowl and grind for 10 seconds on speed 9. Decant into a separate bowl to the sugar.
If using butter straight from the fridge, add to the TM bowl and soften for 40 seconds at 50 degrees C on speed 4. Scrape down the sides of the bowl. Coconut oil will not require softening.
Add ground rapadura and beat for 1 minute until smooth on speed 4, scrape down the sides of the bowl.
Add the egg and beat for a further 10 seconds on speed 4, scrape the sides.
Return the oats to the TM bowl together with the coconut and wholemeal spelt flour. Combine on reverse speed 4 for about 10 seconds until the mixture comes together.
Also add 1 tsp cinnamon and 70g chopped dried cranberries at this step for the White choc & cranberry variation. I chop the cranberries using Turbo pulse first.
Roll dough between two sheets of baking paper until 5-6m thick. Carefully place on a tray in the fridge for 30 minutes.
Preheat oven to 180 degrees C and prepare two oven trays with baking paper or silicon sheets.
Cut 7cm rounds or fluted rounds from the dough and place them about 2cm apart on trays. Press the pastry scraps together and roll our again to make a total of 18-20 biscuits.
Bake for 10-12 minutes or until golden. Allow to cool for about 5 minutes on trays before removing to a cooling rack.
Spread base of biscuits with melted chocolate. Make a pattern with a fork or get the children to sprinkle with 100's and 1000's. My girls love them this way! Stand at room temperature until set. Store in an airtight container, in the refrigerator if the weather is hot.
If you like this recipe please let me know!
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Accessories you need
use brown rice flour in place of the spelt to make these wheat-free
use coconut oil and dairy-free chocolate to make these dairy-free
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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