We are so excited to add this lovely recipe from Tash over at Little Bit of Thyme. If you are a mum, a crafter, a baker, or interested in a slower more contented life, then she is the comfy read for you. She is short of nothing inspirational with her funny calm writing and I do love to catch up with Tash’s blog often. Apart from that, she is completely clever in so many other ways, and if you have any plans to join our Insider Club which is coming soon, you will find that we are using a lot of her beautiful graphic work throughout. The first project you may have seen is the Nifty but Thrifty cookbook that is free for all Insider Club members. But I digress...
Get your laughing gear around these delicious tidbits...Tash, I take home delivery you know. YUM.
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!
- Rind of one lemon
- 120 Grams butter room temperature BUY
- 160 Grams brown sugar
- 1 egg
- 200 Grams plain flour
- 50 Grams almond meal Recipe
- 1 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 1/4 Teaspoon each ground numeg, ginger and cloves
- Pinches pink salt flakes pink salt flakes BUY
- Slivered almonds for garnish
Place peeled lemon rind and sugar into Thermomix bowl and pulverise 20 sec/speed 9.
Insert butterfly, add butter, and cream together 2 min/speed 4, scraping down sides of bowl after one minute.
Place a bowl on top of the closed TM lid. Reset TM scales to 0g and measure flour and almond meal, then add baking powder, spices and salt to bowl. Mix well with a whisk or spoon. Set aside.
Break egg into Thermomix bowl and mix 20 sec/speed 4. Remove butterfly.
Add flour mixture and combine on 20 sec/Interval or until the dough has just come together.
Remove dough from Thermomix bowl, form into a big ball, wrap in cling-wrap and place in the fridge for at least one hour.
Preheat oven to 180ºC. Line baking trays with baking paper.
Roll chilled dough into small, round balls. Place on tray, a little bit apart to allow for rising, and press down gently to flatten slightly. Garnish with a few slivered almonds.
Bake for 12-15 min. Remove from oven and allow to cool on the tray. The biscuits will be soft until they cool.
Put the kettle on, make a cuppa and relax with a speculaas (or two)!