- 90 g sultanas, (1/2 cup)
- 200 g pears, (firm) quartered, cored
- 80 g Butter, (Softened)
- 20 g Greek yoghurt, (see tips)
- 100 g Rice malt syrup, (see tips for alternative sweeteners)
- 1 egg
- 1 tsp vanilla essence, (optional)
- 100 g rolled oats
- 225 g self-raising flour
- 1 tsp ground ginger, (to taste)
- 1 tsp salt, (optional)
- Preheat oven to 180°C and line a baking sheet with parchment paper. Boil jug and soak sultanas in hot water for around 10 minutes.
(This makes them nice and plump).
- Cream butter 5 seconds/speed 5, then add greek yoghurt, vanilla essence and rice malt syrup (include any additional sugar/sweeteners, if required). Blend 5 seconds/speed 5, scrap down the sides of the bowl and add in the egg, repeat.
- Drain water from sultanas. Add them to the mixing bowl along with all remaining dry ingredients. Mix reverse "Counter-clockwise operation" 5 seconds/speed 3.
Scrape down sides and repeat if necessary.
(Do not overwork the mix).
- Scoop heaped tablespoon sized balls onto your prepared baking sheet and bake 14-16 minutes or until golden in colour.
- Let the cookies sit on the baking tray for a minute to cool, then transfer to a cooling rack. Cool completely before storing them in an air tight container or pop into a glad bag and freeze.
Accessories you need
Greek yoghurt can be subbed for butter. The yoghurt creates a light fluffy cookie, butter gives the cookie a golden, slightly crispy exterior.
These cookies are low in fructose (sugar) and can be adjusted easily to your personal taste. Simply combine or replace 1/3 cup of rice malt syrup with;
- 1/3 cup brown sugar
- 1/3 cup granulated sweetener.
- 2 tbsp rice malt + 2 tbsp brown sugar or sweetener.
- 100g rice malt syrup + 1/3 cup dark semi sweet chocolate chips.
- 4 stevia/sugarine tablets, dissolved in 1/2 tsp of boiled water
(The dark chocolate chips were the most popular combination).
*Keep in mind these cookies will become soft & taste sweeter when completely cooled.*
I have not tested the recipe with golden, agave, maple syrup or honey.
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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