Brown Sugar Crumble
A necessary ingredient for the Vanilla Thriller, BUT, also delicious in its own right as a cookie or crunchy yummy thing on top of something else.
This little munchie thing is totally delish on it's own, though it does play an important role in the whole Adriano V8 cake which we have finally filmed and released into the wild. You will need a batch of this for an ingredient in another process, but don't be shy, go ahead and make it as a cookie! YUM. Seriously. The man is genius.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 50 Grams almonds blanched, toasted
- 1/2 vanilla bean, roasted
- 50 Grams unsalted butter BUY
- 50 Grams plain flour
- 50 Grams dark brown sugar
Do
- 1
Toast almonds by placing into a cold oven, set to 200°C for exactly 10 minutes. Cool. Reduce oven temperature to 180°C.
- 2
Place almonds and vanilla bean into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add remaining ingredients and mix 10 sec/speed 7.
- 4
To form a crumble, press mixture through a cooling rack with a lined baking tray underneath.
- 5
Bake for 10-15 minutes and allow to cool before adding to the Vanilla Almond Crunch Recipe as directed.
- 6
Alternatively, this mixture makes a very delicious biscuit. Form into small rounds and bake for the same amount of time.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
