'Malted' Caramel Popcorn, Salted Almond Cookies

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'Malted' Caramel Popcorn, Salted Almond Cookies

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Ingredients

20 portion(s)

Cookie Dough

120 g brown sugar
110 g White Sugar(or Raw)
90 g Butter softened
1 tsp vanilla
1 egg
160 g Gluten free plain flour
1/4 tsp baking powder
20 g Macca powder
1 tsp sea salt flakes
75 g caramel popcorn, 2 c purchased or homemade &#039;kettle corn&#039;
160 g salted roasted almonds, purchased or roasted at home

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6

28min

Preparation 10min

Baking/Cooking
7

Preparation
8
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Baking Biscuit/cookie Creative Dessert Gluten free Lactose free

Recipe's preparation

Dough

Preheat oven to 160C/325F

Place 160 g roasted almonds in bowl and chop for a few secs/sp 6 or until roughly chopped. Set aside.

Place sugars and butter into bowl and mix 20-30 sec/sp 4. Scrape down and repeat if needed till butter and sugars are creamed together nicely.

Add egg and mix 10 sec/sp 4, scraping down halfway through if needed , until egg and butter mixture are well combined.

Add flour, baking powder, maca powder, sea salt flakes. Mix 5-10 sec/sp 4 until just combined. Add popcorn and reserved almonds. Mix 10 sec/"Counter-clockwise operation" /sp 3 using spatula to finish combining at the end if needed.

Shape 2 Tbsp portions of dough onto lined baking sheets. Bake 15-18 minutes or until golden. Cool on baking sheets before removing to serve.

Accessories you need

Spatula TM5/TM6
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Tip

I adapted this recipe to be gluten free and lactose free from the orignial recipe in the the Apr/May 15 Donna Hay magazine. If lactose is not a problem, you can change the flour to 150 g flour and 30 g malted milk powder. The maca powder in this recipe approximates the 'malted' flavour.

You can make your own 'caramel' popcorn by popping corn on the stovetop in a couple of Tbsp coconut oil. When it's heated and the poporn goes in, sprinkle from 1-3 Tbsp sugar into the pan and be sure to shake the pan well during popping. If you don't watch it closely it can burn.

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.