These make the perfect gift. Anytime of year, not just at Christmix time. I think a homemade gift is such a lovely thing to receive and it is kind of fun to gift as well, don’t you agree? I love getting a little home baked foodie something. Put these on your to do list. I just love them, and they wouldn’t be half bad, if half dipped into dark or white chocolate...just sayin’.
(And it is nearly Christmas in July...so what better excuse? I couldn’t think of a better one!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams butter BUY
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 1 Teaspoon pink salt flakes pink salt BUY
- 100 Grams golden caster sugar
- 2 Tablespoons maple syrup
- Zest 1 orange, finely grated
- 2 Tablespoons cornflour
- 2 Tablespoons coconut flour coconut flour BUY
- 140 Grams slivered almonds
Preheat oven to 160°C and line a baking tray with paper. Set aside.
Place butter, vanilla, salt, sugar, maple syrup into Thermomix bowl. Melt 6 min/Varoma/speed 2/MC off. Cool slightly.
Add zest, cornflour and coconut flour and mix 10 sec/speed 3.
Add almonds and mix 3 sec/speed 3. Scrape down sides of bowl and repeat.
Place rounded teaspoons of mixture onto prepared baking tray with plenty of room between as they will spread to get the ‘lace’ effect. You should only cook about 4–6 at a time.
Bake 12 minutes until golden, turning tray half way through cooking time. Cool on cooling rack.
Either drizzle or dip the bottom of the cookies with dark, white or milk chocolate for a little Christmix pizzazz.
Reuse the baking paper with each batch of cookies.