thermomix cookies

What would we do without the Arnotts company?   They make so many fantastic biscuits, and butternut snaps are yet another example, and a great Australian biscuit.

Butternut Snap biscuits

oats

g coconut

Flour

tsp bicarbonate of soda

½ teaspoon of Flaked salt

150 g caster sugar

unsalted butter

golden syrup

g vanilla extract

Weigh the oats and coconut, into the TM bowl and give them a blitz to 10 seconds/speed 7.

Add the flour, bicarb, salt, sugar and cubes of cold butter to the food processor or TM bowl. Process until the mix resembles fine bread crumbs TM: MC in Set to mix for 10 sec/speed 6.

Weigh in the golden syrup and vanilla and set the Food Processor to mix TM: 5 sec/speed 5.

Remove the mix from the bowl and portion into 20 g balls. Set the balls on a baking tray and gently press to about 1/2 the ball height.  Chill in the fridge while the oven heats up.

Set the oven to 160°C fan (320°F fan). Once at temp, remove the trays from the fridge and place them straight into the oven; I baked mine on the centre shelf for 13 minutes for crisp cookies.  *see notes.

Remove from the oven when the edges start to brown, but leave on the trays until cool. These cookies will be very soft while they’re warm; best not to try and move them until they’re completely cold.

Thermomix Method:

Preheat your oven to 160°C fan (320°F fan) and line a baking tray with parchment paper.

In a large mixing bowl, combine the rolled oats, shredded coconut, plain flour, bicarbonate of soda, and salt. Mix well to ensure even distribution of ingredients.

In a separate bowl, use an electric mixer to cream the caster sugar and unsalted butter until light and fluffy. Add the golden syrup and vanilla extract, and continue mixing until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

Roll tablespoonfuls of dough into balls and place them on the prepared baking tray, leaving enough space between each one for spreading.

Flatten each ball slightly with the back of a fork, creating a crisscross pattern.

Bake the biscuits on the centre shelf in the preheated oven for 12-15 minutes, or until golden brown. Keep an eye on them to ensure they don't overcook.

Allow the butternut snap biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Conventional Method:

I found out later that the texture altered with adding the peanut butter (used the same amount as I would have if I’d used golden syrup). Probably left them in the oven too long as well (oops). The bikkies will disappear just as quickly as they usually do though - the flavour is beautiful.

I made these again this weekend (somehow they keep disappearing during the week - we must have a mouse in the house). This time I reduced the sugar slightly and added peanut butter instead of the golden syrup. That very subtle taste of the hand harvested Celtic sea salt I use (gift from daughter) is truly amazing.

Made these today Bec and they were very successful... the only thing I will change next time is the sugar...I  am not a sweet tooth so I can do with slightly less sugar otherwise they are soooo good, soooo easy and soooo tasty... thank you😍

https://www.youtube.com/watch?v=qN1s9dD7uvM

Watch out; see if you can stop at one!  This recipe will make around 29 biscuits

👉 Find the full recipe here - https://becs-table.com.au/butternut-snap-biscuits/

Of course, you could freeze some, so you don't have to eat so many in one go.  🤣🤣🤣

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Butternut Snaps recipe (Thermomix)

If you don&#39;t want to make the traditional Custard powder type of Yo-Yo biscuit, you might like to try this lemon version. Buttery shortbread biscuits filled with tangy lemon buttercream that will transport you to biscuit heaven! Easy to make and impossible to resist.

Lemon Melting Moments

unsalted butter (Thermomix: cold cubed butter)

sugar

lemon

250 g plain flour

70 g cornflour

salt

butter

lemon juice

120 g icing sugar (sifted)

Preheat the oven to 160°c. Line your baking trays with baking paper unless you&#039;re using USA pans then you don&#039;t need to bother we just pop our raw dough straight on them.

Weigh the flour, cornflour, salt, icing sugar and zest into the TM bowl and with the MC in place mix together for 5 seconds/speed 6.

Add the chopped butter to the TM bowl and mix for 15 seconds/speed 6

Tip out of the TM bowl and ball up 15 g portions of dough.

Roll each 15 g portion into a ball then gently press down with your fingers very slightly.  Then using a fork dipped in icing sugar, so it doesn’t stick, press the shape of the tines into the biscuit to decorate.

Bake for 15 minutes or until they are just starting to show some signs of colour (very lightly golden). Then remove from the oven and allow to cool slightly before transferring to wire racks to finish cooling.

With the butterfly in place, weigh the butter, lemon juice and zest to the mixing bowl and beat until pale and creamy. 10 seconds/speed 2 scrape and repeat if necessary.

Add the icing sugar and continue to beat until well combined.  5 seconds/speed 2-3 scrape and repeat if necessary,  This mix will be very soft, pop it in the fridge for a few minutes to firm up before using.  If you leave it in the fridge too long, it will be too hard just whisk it up with a fork or spoon to soften it again before spreading on the cookies.

For the lemon filling

Preheat the oven to 160°c.  Line your baking trays with baking paper unless you&#039;re using USA pans then you don&#039;t need to bother we just pop our raw dough straight on them.

First, sift together the flour and cornflour and set aside.

Place into the bowl of your mixer the cream the butter, icing sugar and rind of your lemon.  Beat until light and fluffy.

Add the flour mix to the butter mixture and combine until a soft dough is formed.

For the cookies

Add the butter, lemon juice and rind to mixing bowl and beat until pale and creamy.

Add the icing sugar and continue to beat until well combined. If the icing is too soft pop it in the fridge for a few minutes to firm up, but not too long or it will be too hard to spread.  (leaving at room temp will soften it again if you’ve chilled it too much).

When the biscuits are cold, sandwich them together with around 1/2 - 1 tsp of the lemon filling.

Store in an airtight container.

Really loved these.  I made a whoopsie and put all the filling ingredients in at once so had to blitz a few times.  When I next make these I will chop up all the lemon peel first.  Quote from husband "these are not too bad" as he reached for another.

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Butternut Snap biscuits

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The most viewed thermomix cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Butternut Snap biscuits

Lemon Melting Moments

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