I love a crunchy snappy bickie! Doesn't everyone? The ginger oil in these thin little morsels is so good and really tips the flavour over the edge to awesome. It can be omitted however. They do stay remarkably crisp for a long time and they freeze really well. Kind of the perfect bite with a cuppa on any morning you care to indulge.
Ginger oil is known to be energizing and uplifting. It is considered an aphrodisiac. So all I'm saying is, you have been warned.
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 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!
- 200 Grams Dark Brown Sugar
- 170 Grams butter BUY
- 1 Egg
- 1 lemons zest only
- 20 Grams fresh ginger grated
- 4 Drops doTERRA Oils ginger BUY
- 1 Drop doTERRA black pepper oil BUY
- 270 Grams plain flour BUY
- 1 Tablespoon ground ginger
- 2 Teaspoons ground cinnamon
- 1/4 Teaspoon ground cloves
- 1/2 Teaspoon Baking powder
- 100 Grams Raw sugar, for sprinkling
Place sugar and butter into the Thermomix bowl and mix 10 sec/speed 5 Scrape down bowl.
Mix 1 min/Butterfly/speed 3. Remove Butterfly.
Add egg, lemon zest, ginger, and the doTERRA oils and combine 10 sec/speed 5.
In a separate bowl, combine flour, ground ginger, cinnamon, cloves and baking powder.
Add the dry mix to the Thermomix bowl one third at a time, combing after each third is added 10 sec/speed 5.
Combine with spautula if needed.
Tip out dough onto a floured silpat mat and shape into a disc. Refrigerate for at least 4 hours.
Preheat oven to 180°C. Line baking trays with baking paper.
Break off small pieces of dough and roll into a ball. Roll balls of dough in the raw sugar. Place 9 per tray. Cover with another sheet of baking paper and flatten with a rolling pin until they are very thin. Carefully remove top sheet of baking paper. Sprinkle each with more raw sugar.
Bake for 8 minutes. Turning trays half way. Cool on racks and store in airtight container for 4 weeks or freezer for up to 4 months.