The month of May has officially become foodie month for me. Not only do I make my annual foodie group trek to Bali at the end of May, in 2018 for the first time I was able to take eight lovely Insiders to the Cobram Harvest 2018 and feed them all an amazing (I think we are on about six courses) menu in the beautiful olive groves that are the fruit of my favourite EVOO ever, and award winning world wide as well...how good is that?
So I was going to make a little Lemon Thyme Tuile to go with dessert for the lunch, but it was all getting too hard with time and distance and required crispness, so this was created last minute instead. Because all creamy stuff should have something crunchy to go with it, in my opinion. (And I got the oil right, so you should be listening to me!!)
The tuile recipe will end up on here too...fear not. Never let a good recipe go to waste (though plenty of them go to waist in my experience!)
Anyhoo, don’t just think cookie...think dessert enhancer. You are welcome!
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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!
Need
- 145 Grams slivered almonds
- 100 Grams dark muscovado sugar
- 100 Grams light brown sugar
- 300 Grams flour
- 1 Teaspoon baking soda
- Pinches pink salt flakes BUY
- 180 Grams unsalted butter cubed BUY
- 1 large egg
- 2 Teaspoons vanilla bean paste BUY
- 1-2 Teaspoons Almond Extract (optional)
Do
- 1
Place almonds onto a lined tray and into a cold oven set to 200°C. Toast for 8 minutes exactly. Remove from oven and cool slightly before transferring 1/2 of them into the Thermomix bowl.
- 2
Add the dark brown sugar to the almonds and blend 10 sec/speed 10. Remove from bowl to a mixing bowl and add the flour, baking soda and salt. Stir.
- 3
Place the butter and remaining sugar into the Thermomix bowl and blend 20 sec/speed 4. Scrape down sides of bowl.
- 4
Whip 1 min/Butterfly/speed 4. Remove Butterfly.
- 5
Add 1/2 the flour and almond mixture and blend 10 sec/speed 6.
- 6
Add egg, vanilla, almond extract and remaining flour mixture and blend 30 sec/speed 6.
- 7
Add remaining almonds and stir through with a spatula to combine.
- 8
Tip half the dough out onto a sheet of baking paper and roll into a long sausage shape. Wrap and secure ends. Refrigerate for at least an hour but up to 3 weeks before slicing and baking.
- 9
To bake, line trays with baking paper, and preheat oven to 180°C.
- 10
Slice the cookie dough log thinly and place cookies onto prepared sheets.
- 11
Bake 6 minutes. Turn sheets around and bake further 6 minutes until golden. Cool on trays, keep in an airtight container until you eat them...which may not be for very long!
