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Ginger & vanilla snack biscuits


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Ingredients

300 piece(s)

Dough

  • 60 g Butter
  • 140 g honey
  • 190 g plain flour
  • 45 g Self Raising Flour
  • 1/2 tsp Bi Carb Soda
  • 1 vanilla bean pod
  • 1 pinch ground ginger
  • 1 pinch Nutmeg
  • 6
    15min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Slice vanilla bean down the lenght and scrape out the seeds.

    Melt the butter, honey and vanilla seeds 5 mins, 98 degrees, speed 2. If the honey is too hard the blades may not turn, in which case do a few seconds on speed 4 to break through the honey and then continue with 5 mins, 98 degrees, speed 2.

    Add all dry ingredients 30 seconds, speed 3.

    Turn out onto Thermomat, leave to cool for 5 minutes and then roll to 2 mm. If dough is too sticky leave to cool a little longer.

    Use a cutter to make biscuits, I used a butterfly cutter here, and place only prepared baking tray or leave on thermoserver.

    Bake on 180 degrees for approx 5 minutes or until golden.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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