Need a quick morning or afternoon tea treat? These are easy to whip up in the Thermomix and best of all, they are failsafe and suitable for an elimination diet. I have had this recipe for years and can not remember where I found it. I have adapted it to make in the Thermomix, but have also included the original instructions for those without a Thermomix. The only problem is… it’s hard to stop at just one!
I have successfully made these with plain flour and gluten free flour.
Makes approx 30 cookies.
125 g butter or nuttelex
200g (1 ¼ cups) brown sugar, firmly packed
1 egg
200g (1 1/3 cups) plain flour or gluten free flour
1 teasp bicarb soda
1 tbsp carob powder
Preheat oven to 180°C.
Thermomix: Insert butterfly. Cream butter, sugar and egg together on speed 4 for 20 sec. Remove butterfly. Add remaining ingredients. Mix on speed 4 for 20 sec.
Traditional: Cream butter, sugar and egg with a hand-mixer until smooth. Stir in sifted dry ingredients.
Place dessert spoons of mixture 5 cms apart on trays lined with baking paper. They will spread, so give them room between them.
Bake 10-12 minutes. If you like soft chewy cookies, cook closer to 10 minutes. For crunchy cookies go 12-14 minutes, but keep an eye on them, they don’t take long. Allow to cool on the tray before moving to wire rack.
These freeze well.
These are extremely yummy, but very sweet. I used canola oil instead of an egg (can’t do eggs) and they still worked! Thanks for the great recipe!
That’s great Kylee, so glad it worked for you without egg! 🙂
For the sals sensitive out there, I have made this using castor sugar instead of brown sugar. It works. I think the brown sugar is tastier. But I try to save my “sals” intake for veggies.
Brown sugar is low in Sals, there is no need to avoid it. 🙂
Thanks Rona. I read that brown sugar, though in the “low” sals category, is at the high end of low. Being quite sals sensitive, I am careful with it.
I have made these a bunch of times they were perfect… Don’t know what I did wrong to ight but they went soft and runny all the cookies joined up and made one giant cookie… Hard and crunchy but my 4yo loved them… Might be onto a winner here if I know what went wrong
I am not sure, could be the heat melting the mixture maybe? Might help to put the dough into the fridge in summer to harden it a little before putting on the tray. Could have the dough and try it both ways to see.
I found the cup quantity vs weight of the regular flour was way out. My weighing of the flour looked more like 3 cups than one and a third.
I think also the gf flour must weigh a lot more than regular flour. I feel like gf wise I needed at least 2 cups of gf flour.
Hence my experience that the cookies turned out like Dean’s above.
Thanks for the feed back Leah. When I get a chance I will make them again with both flours to double check.