These impressive little munchies are so delicious when hot that I have never eaten them cold yet!
Another great thing to do with the mix, (if you are disciplined enough) is to roll half of it into baking paper in a long sausage, freeze it and then when in need of a quick fix, slice frozen and cook in hot oven. What more could a cookie junkie ask for? Grown Up Chocolate Chip Cookies, don't be shy with the rum. Delish!
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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!
- 110 Grams almond meal Recipe
- 45 Grams icing sugar
- 120 Grams unsalted butter BUY
- 60 Grams Sweetened Condensed Milk
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 100 Grams plain flour
- 1 Teaspoon baking powder
- 40 Grams Rum
- 90 Grams chocolate dark chocolate chips BUY
- 150 Grams Dried Cranberries (Craisins)
- 80 Grams pecans
- 80 Grams macadamias, roughly chopped
Preheat oven to fan forced 180ºC. Line 2 baking sheets with baking paper. Set aside.
Place almond meal, sugar, butter, milk, vanilla, salt, flour, baking powder and rum and mix 10 sec/speed 6.
Add remaining ingredients and mix 6 sec/speed 6. You may need to finish combining using your spatula.
Use a tablespoon to spoon the mixture out into even sized amounts onto prepared trays.
Bake for 12-15 minutes or until golden.
Cool on a wire rack, and try not to eat them all before they are cool.
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