- 120 g Butter, cut into pieces
- 50 g brown rice malt syrup
- 1 tsp bicarbonate soda
- 100 g rolled oats
- 150 g gluten free flour
- 50 g dextrose (glucose)
- 50 g desicated coconut
8Recipe is created for
TM 5Please 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!
This recipe is adapted from the standard recipe in your Basic Cook Book on page 350 to make it wheat and fructose free.
Simply follow the steps and replace golden syrup by brown rice malt syrup and flour by gluten-free flour and sugar by dextrose.
I have halved the syrup as we don't like our biscuits too sweet. If you like them sweeter simply double or increase the syrup amount.
Will keep for a couple of days in an airtight container.
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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