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Gingerbread & Sultana Cookies



18 piece(s)

  • 75 g raw sugar
  • 1 stick cinnamon
  • 4 cloves
  • 75 g Butter
  • 50 g golden syrup
  • 1 egg
  • 150 g wholemeal spelt flour
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 80 g sultanas

Recipe's preparation

  1. 1. Preheat oven to 180°C. 


    2. Place sugar, cinnamon and cloves in TM bowl, mill for 30 seconds, speed 9. 


    3. Add butter and golden syrup, melt for 3 minutes, 60°C, speed 3. 


    4. Add egg, flour, ginger, vanilla extract, baking soda and sultanas, mix for 10 seconds, reverse speed 4. 


    5. Line an oven tray with baking paper, and place heaped teaspoons of mixture well-spaced out on to tray. Multiple trays may be needed. 


    6. bake for approximately 7 minutes, or until slightly puffed and golden in colour. Allow cookies to cool before removing from tray. 



Health Tip: Spelt has a wider range of nutrients than the wheat family, including manganese, copper, zinc, and is an excellent source of protein. 

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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