Liquorice Allsorts

Makes a lot Prep Time 2 hours   Cook Time 30 minutes   Rated:

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Skip the lolly aisle and make your own colourful, nostalgic liquorice allsorts at home, simple, fun, and totally irresistible!

Forget the packet variety, these homemade liquorice allsorts in the Thermomix are colourful, chewy, and full of flavour. We’ve kept the classic liquorice centre but layered it with delicious raspberry, coconut and chocolate fillings for a more grown-up take on your nostalgic childhood favourite.

How do you make liquorice allsorts at home?
It’s easy! Using the Thermomix, you can mix, layer, and slice your liquorice allsorts with no tricky equipment. Simply make a chewy liquorice base, add our meringue style layers in raspberry, coconut, and chocolate, then stack, dry, and cut into neat squares.

What flavours are in homemade liquorice allsorts?
This recipe keeps the traditional liquorice flavour but adds a twist with adult-friendly favourites like raspberry, coconut and chocolate. You get all the colour and fun of the classic lolly, but with a more delicious, gourmet finish.

Are homemade liquorice allsorts easy to make?
Yes; the Thermomix does most of the work, so it’s a clever, fuss-free way to create these colourful sweets at home. Perfect for gifting, (we see you there Father's Day) sharing, or just reliving those childhood lunchbox swaps.

 

Need

Do

1  

Make Black Liquorice as per recipe. Pour it onto a breadmat and spread it as thinly as you wish. You will be surprised as to how thick the liquorice ends up, so go with thinner than you think.

2  

To make the coconut layer, place the dry ingredients into the Thermomix bowl. Combine 10 sec/speed 10.

3  

Add wet ingredients and combine on turbo 1 second at a time until mixture has come together.

4  

Tip out on a silpat mat dusted with icing sugar. Roll out to roughly 1/2 cm thick.

5  

To make the raspberry layer, use the exact same method as above.

6  

Cut all 3 layers (liquorice, coconut and raspberry) into 2 cm strips. Brush water on top of each strip and stack, you will need 2 strips of liquorice per stack. It is best to keep the softer meringue layers separated with the liquorice, so just go with 5 layers. We did make a chocolate layer, but it didn't hold up well when stacking so we have not included it here.

7  

We liked the look of yellow/black/pink/black/yellow.

8  

Set aside uncovered overnight to dry out.

9  

Slice into 2 cm squares.

10  

To make the other pieces as pictured, cut long thin strips of liquorice and roll out any remaining pieces of either the raspberry or coconut layers. Wrap the liquorice in these and cut into pieces. You can work them quite easily into any shape while they are still undried.

11  

Smoosh (the offical recipe developer term) some of the liquorice into balls, rolling them between your (dry) palms. Roll them in the 100's and 1000's. They will stick quite well.

12  

Place into a pretty bowl and get prepared for the oohs and aahs.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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