- 120 grams Butter
- 1 egg
- 50 grams Coconut sugar or your choice
- 75 grams dessicated coconut
- 75 grams roasted nuts of your choice
- 200 grams Plain gluten free flour, please see tip
- 100 grams cornflour
Recipe is created for
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.
Accessories you need
This recipe is also good for creating crumb bases for dishes such as cheesecakes.
Several times I reduced the quantity of GF flour to 100 grams and this was quite sufficient to make the batter. Please add the flour slowly to ensure that you don't have 'dry' batter. It will depend on the ambient temperature etc as to how much will be required.
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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