THERMOMIX ® RECIPE

1 Gluten Free Coconut and Nut Biscuits

Recipe's preparation

Method

Mill the dessicated coconut and nuts speed 8/9 for 10 seconds or until mixture becomes a fine crumb like mixture. Set this aside.

Mill the sugar on speed 9 for 10-20 seconds until it looks more like icing sugar. 

Add the butter (in cubes) and combine with the sugar speed 7, for around 10-20 seconds or until a soft creamy mixture appears.  Add the butterfly and whip 10-20 seconds, speed 4 until soft and creamy.

Leaving the butterfly in, add the egg and combine/whip speed 4, 10 seconds.

Take out butterfly, add the coconut/nut mixture and the two flours and mix on speed 7 until the mixture comes together into a ball like shape and is well combined.

Tip the biscuit dough out onto your ThermoMat and roll into small balls.  

Flatten the balls with your palm or a fork, or alternatelly roll the dough with a rolling pin and use a cookie cutter to cut shapes out.  

The mixture does not spread out so you can fit quite a number on one tray.

I made about 40 small biscuits with this quantity.

Bake at 170 degrees until golden in colour.