I often get asked what to do with the leftover yolks from making Killer Vanilla Ice cream. This is your new go to recipe. Add as many citrus essential oils as you have. I LOVE the tangerine one right now. YUM. To replace the oils if you are out, use the freshly grated zest (very fine) from all and any ripe citrus fruit you have on hand. You cannot have too much zest!
Then the salt flakes....please don't replace these with normal salt. It won't work! Just lash out and get yourself a salt treat! You will wonder why you didn't try it sooner!
Wild Orange Oil: is known to relieve depression, prevents infection, is a calmative, and tastes amazing!
Lemon Oil: Known to relieve stress, helps boost the immune system, and is a natural antibacterial. It is also useful in the treatment of asthma.
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 will get your pantry and fridge in order this February! 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!
- 300 Grams Raw Caster Sugar BUY
- 250 Grams Butter BUY
- 6 Egg Yolks
- 1 Teaspoon Vanilla Bean Paste BUY
- 6 Drops doTERRA lemon oil BUY
- 6 Drops doTERRA Wild Orange Oil BUY
- 1 Teaspoon baking soda
- 1 Teaspoon cream of tartar
- 1 Pinch Pink Salt Flakes plus some more BUY
- 350 Grams Plain Flour
Preheat oven to 175°C and line 4 cookie trays with baking paper.
Place sugar into the Thermomix bowl and mill 10 sec/speed 10. Add butter and chop 10 sec/speed 6 or until combined.
Insert Butterfly and whip 1 min/Butterfly/speed 3 scraping sides of bowl as needed.
Add egg yolks, one at a time, while mixing 30 sec/Butterfly/speed 3. Remove Butterfly.
Add remaining ingredients, except for the flour and combine 10 sec/speed 5. Scrape down sides of bowl and add flour. Combine 20 sec/Interval bringing together with spatula until combined.
Wrap up cookie dough in a floured silpat mat and refrigerate for at least 30 minutes.
Place walnut sized balls of dough onto the baking trays, leaving room for spreading. Sprinkle with a few scant flakes of salt. Bake for 8-10 minutes or until browning on edges.