Sugar and spice and all things nice! We love these cookies, not only because they are sweet and delicious but because the dough is such a dream to work with. You'll need to roll the dough out while still warm - once it cools completely it will be too firm.
This recipe first appeared in Issue 4 of TMix+ Magazine, devoted to all things Thermomix.
Makes 25
+ vegetarian
+ egg free
+ soy free
+ nut free
Ingredients
200g golden syrup
200g brown sugar
40g butter
320g plain flour
1 tbsp ground spices (some combination of ginger, cardamom, cinnamon, cloves, nutmeg, fennel, allspice, star anise and anise, totalling 1 tablespoon)
½ tsp bicarb soda
Pinch salt
Method
- Place golden syrup, sugar and butter in TM bowl, heat for 8 minutes, 100°C, speed 3. Remove lid and allow to cool for 15 minutes.
- Preheat oven to 150°C.
- Add flour, ginger, bicarb soda and salt to TM bowl, mix for 15-30 seconds, speed 4, or until flour is combined and a soft dough is formed.
- Remove dough from TM bowl and shape into a disc, then roll out to 8mm thick. The dough should be shiny and glossy, not sticky. If sticky, allow dough to cool slightly, however do not allow dough to cool completely as it will become stiff. Use a cookie cutter to cut out individual biscuits and transfer to a lined baking tray. Repeat with excess dough.
- Bake for 10 to 15 minutes, or until just starting to change colour. Allow to cool for a minimum 10 minutes before removing from baking tray to a wire rack to cool completely.
These cookies are hard once cooled – if you like them softer, warm slightly in the oven just prior to serving.
