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Ingredients
35 piece(s)
Gluten Free Raspberry Crinkle Cookies
- 100 g raw sugar
- 190 g raw sugar
- 50 g raspberries, Can use frozen
- 125 g Butter, Room temperature
- 2 eggs
- 300 g Gluten free plain flour
- 1.5 teaspoons Gluten Free Baking Powder
- 0.5 teaspoons salt
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1h 15min
Preparation 1h 0minBaking/Cooking -
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easy
Preparation -
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Recipe's preparation
- 1. Add 100g sugar to
"Closed lid" and blitz for 10 secs on sp 10 then set aside
2. Add remaining sugar and raspberries to"Closed lid" for 10 secs on sp 10
3. Add butter and mix 15 secs sp 5, scrape down sides and repeat
5. Add eggs, 5 secs sp 5
6. Add flour, baking powder and salt. Mix 15 secs sp 5 until combined
7. Let rest in fridge for 30 mins until firm
8. Preheat oven to 180*C, fan forced
9. Line 2 trays with baking paper/sheets
10. Roll teaspoon sized balls of dough in the prepared sugar until well coated and place on trays
11. Bake in oven for 10-15 mins until cooked
12. Allow to cool on tray then enjoy!
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Accessories you need
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Spatula TM5/TM6
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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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