Thermomix ANZAC biscuits / cookies

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ANZAC biscuits are a tradition here in Australia. Made with oats, butter and golden syrup they are a family favourite that also store very well.

My favourite ANZAC biscuit recipe is from the CWA cookbook Jam drops and Marble cake which I have converted for the thermomix.

Ingredients
125 grams butter
1 tbsp golden syrup
180 grams brown sugar
95 grams rolled oats
90 grams desiccated coconut
150 grams plain flour
1 tsp bicarbonate soda
2 tbsp boiling water
1/2 tsp salt

Method

Preheat oven to 180°C (160°C fan forced).

Add butter and golden syrup to TMX and melt 2 mins / 80°C / speed 2.

Add sugar and melt 1 min / 80°C / speed 2.

Put the bicarb soda In the MC and combine with the boiling after until dissolved.

Add oats, coconut, flour, salt and bicarbonate and water. Mix Reverse / speed 4 / 10 secs.

Place spoonfuls of the mixture onto lined baking trays and bake for 10-12 mins. Allow to cool on tray.

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To get even sized biscuits I use an ice cream scoop to measure out the amount then dip the thermomix measuring cup into some flour and use the bottom of it to flatten each biscuit. Genius!

These biscuits are a lunch box favourite for my kids so I’ve also worked out a way to make them healthier – stay tuned for my very next post …..

Apricot Crumble Bars

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I have just discovered all the cheap e-books on amazon that work on the Kindle App on my ipad. Yeah, I know, a little behind the times!

I purchased a great little ebook called the Good Neighbour Cookbook by Suzanne Schlosberg and Sara Quessenberry. They even have a website over here. The book is all about delicious things to cook for your neighbours, family or friends when they have a baby, are sick or various other occasions. So many of the recipes have caught my eye and I want to try them out in the thermomix and I’ve started today with their delicious Apricot Crumble Bars.

This can be made with any jam or preserve you have on hand – I have a lot because I am always making up jam with the excess fruit in my fruit and veg box – and luckily I had a nice jar of beautiful apricot jam just sitting there in the cupboard! I used walnuts rather than pecans because that is what I had in the pantry. Don’t you just love a recipe that can be adapted to whatever you have on hand?

And it tastes so good with an afternoon cup of tea!

So this is my thermomix adapted version of Sara and Suzanne’s delicious crumble bars.

Ingredients
225 grams plain flour
150 grams white sugar
Pinch of salt
225 grams cold unsalted butter
100 grams pecans/walnuts
80 grams rolled oats
3/4 cup apricot jam

Method
Line a 18 x 28cm pan and preheat oven to 180°C.

Add flour, sugar, salt and butter to the thermomix bowl and mix on speed 7 / 10 seconds.

Add the nuts and oats and knead / 15 secs until it is combined.

Put aside about 1/2 cup of the dough.

Press the remaining dough into your prepared pan. Spread the apricot jam over the dough in a thin, even layer leaving a 1/2cm border around the edges.

Crumble over the remaining dough.

Bake for 25-30 mins.

Allow to cool for at least 1 hour before slicing.

Now go and be a great neighbour and bake some of this slice today – and stay tuned for some more Good Neighbour conversions!

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Almond and Carrot Cake

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I just love this cake, it’s from the UK Thermomix website and it is such a great recipe for the kids lunchboxes. I managed to get three carrots in mine and it contains no white flour, it’s all gourd almonds. There is also no butter or oil and yet it is such a moist delicious cake.

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Of course a bit of cream cheese icing also makes it even more delicious!

Thermomix Mini Sausage Rolls

I whipped up these delicious morsels for the kids dinner last night.   Of course they can easily be made with out a thermomix, just chop finely and combine in  a bowl!

Ingredients:

  • 500g pork mince (you can use beef, chicken, veal – whatever takes you fancy!)
  • 1 clove garlic
  • 1 carrot
  • sprig or two of flat leaf parsley
  • 1 slice wholemeal bread (even better if it’s the crusty end piece!)
  • 1 egg
  • 2 tsp vegetable stock powder (I use Massel)
  • 2tsp tomato paste
  • 1 tsp worsteshire sauce
  • pinch nutmeg
  • 3 sheets of puff pastry, partially thawed
  • 4 tbs milk
  • sesame seeds (optional)

Method:

Preheat oven to 200C.

Put the carrot, garlic, parsley and bread into the Thermomix bowl and mix for 2 seconds / speed 7.

Scrape down the sides of the bowl and mix for a further 2 secs / speed 7.

Add the mince, egg, vegetable stock, tomato paste, worsteshire sauce and nutmeg and mix for 7 seconds / speed 5.

Cut each sheet of puff pastry in half lengthways.

Place some of the sausage mix along one of the long sides of the puff pastry and then roll up to form a sausage roll.  Press the sides down a little to secure the filling.

I normally score each roll into 4 at this point because my kids like the mini sausage rolls but you can score it into 2 or not at all if you like.  When I score, I only cut through the top layer of pastry.

Place each sausage roll onto a lined baking tray, leaving enough room between each for the pastry to puff out.  Brush with milk (or beaten egg) and sprinkle with sesame seeds if you want – I think they really make the sausage roll look homemade so I always include them.

You can see I bake mine on a rack over the oven tray – I find that this helps to make sure the base of the sausage roll comes up crispy.

Bake for about 20 minutes or until golden brown.  Serve up to very hungry young (or old ones) with some tomato sauce.

This mixture makes about 22 mini sausage rolls for me.   The cooked sausage rolls also freeze well, so make up a double batch and you can always have some on hand!

And what to do with any left over puff pastry?  Why brush with milk and sprinkle generously with cinnamon sugar and bake for about 10 mins for some delicious little cinnamon biscuits that will be gone in a flash!