Those tooth achingly hard childhood biscuits are finally here for the making! This is the second play around I have had with these and I have tried to glam them up a bit with some lemon oil and vanilla, but the bottom line is, they are delicious on their own, as a biscuit base for a cheese cake or roughly chopped and stirred through Cinnamon Dulce de Leche and a bucket of whipped cream, allowed to soften, (and as you will note, there is no picture of this creamy delight)…it was ugly as sin, but so divine! (DIVINE…all capitals is what it deserves!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams unsalted butter cubed BUY
- 250 Grams dark brown sugar
- 250 Grams golden syrup
- 1 Teaspoon ground cinnamon
- 1 Teaspoon finely ground black pepper
- 2 Teaspoons ground ginger
- 1 Teaspoon vanilla bean paste BUY
- few Drops doTERRA lemon oil BUY
- 1 Drop doTERRA wild orange oil BUY
- 400 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
Do
- 1
Preheat oven to fan forced 160ºC and line 3-4 cookie trays with paper.
- 2
Place butter, sugar, golden syrup and spices into Thermomix bowl and cook 7 min/100ºC/speed 3.
- 3
Add remaining ingredients and blend 40 sec/speed 8.
- 4
Spread out onto Silpat mat to cool down quickly. Wrap in the mat and transfer to the fridge for about an hour.
- 5
Make small balls, about the size of a walnut and place evenly on prepared trays. Using a piece of baking paper and your MC, press each cookie with the MC to flatten into a nice round shape. (Use the baking paper to prevent sticking the dough to the MC.)
- 6
Bake for 20 minutes or until dark brown and well cooked. Leave in turned off oven to harden…if you want to crack a tooth…the longer the better!
