Tenina.com's Ginger Thins



  1. Place sugar and butter into the Thermomix bowl and mix 10 sec/speed 5 Scrape down bowl.

  2. Mix 1 min/Butterfly/speed 3. Remove Butterfly.

  3. Add egg, lemon zest, ginger, and the doTERRA oils and combine 10 sec/speed 5.

  4. In a separate bowl, combine flour, ground ginger, cinnamon, cloves and baking powder.

  5. Add the dry mix to the Thermomix bowl one third at a time, combing after each third is added 10 sec/speed 5.

  6. Combine with spautula if needed.

  7. Tip out dough onto a floured silpat mat and shape into a disc. Refrigerate for at least 4 hours.

  8. Preheat oven to 180°C. Line baking trays with baking paper.

  9. 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.

  10. 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.

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