Look, it wasn’t me...it was my job that made me do it. Part of what I do is write recipes for ingredient/appliance companies or stores...and this was just one of those things required of me BY CONTRACT and I had to do it. That’s my story and I’m sticking to it! Beautiful...easy, with or without Thermie of choice. You can work it out...enjoy!
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 will get your pantry and fridge in order this February! 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 BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 130 Grams Rolled Oats
- 100 Grams Raw Caster Sugar BUY
- 1 eggs
- 2 Tablespoons Brew Choc dry granules BUY
- 2 Tablespoons Plain Flour
- 1 Teaspoon baking powder
- 50 Grams Chocolate dark, melted to drizzle BUY
Preheat oven to 190°C and line a baking tray with paper. Set aside.
Place butter, vanilla and salt into Thermomix bowl and melt 4 min/70℃/speed 1. Add oats and mix 4 sec/speed 4. Cool slightly.
In separate bowl beat egg with sugar with a balloon whisk until well blended.
Add Brew Choc granules, flour and baking powder and combine.
Add a little egg mixture at a time to the oat mixture and combine gently by hand.
Spoon mixture onto prepared baking tray with plenty of room between as they will spread. You should only cook about 6 at a time.
Bake 7-9 minutes until golden and just darkening around the edges.
Cool on cooling rack. Drizzle with melted dark chocolate.