Our Refined Sugar-Free Vanilla Biscuits in the Thermomix
The day was cold and rainy. I was trying to think of things to occupy my very active 3-year-old boy. He proudly suggested that we bake cookies so he can take it to his best mates’ house. I agreed that it was a great idea and it definitely kept him busy for a while so – win, win! Í wasted no time and hunted for a vanilla biscuit recipe I could adapt.
Fortunately, I came across Retro Mummy’s recipe.
Instead of following the recipe to the tee, I decided wanted to modify this well-loved recipe into one that doesn't include refined sugar. Truthfully, I didn't know how it would turn out so I crossed my fingers, toes and hoped that it won't taste so bad.
Despite being a very average baker, they came out fabulous so much so, both adults and kids wolfed them down within the hour - and there were only six of us and about 23 well-sized cookies! I knew instantly this was going to be a frequent staple recipe in our household.
Ingredients:
- 120g unrefined coconut sugar
- 125g unsalted butter (cut into cubes)
- 1tsp vanilla extract
- 1 egg
- 110g wholemeal flour
- 110g self-raising flour
- Mini m&m’s (optional we used this to decorate)
Directions:
- Pre-heat oven to 180°C
- Place unrefined coconut sugar in Thermomix and process 10 seconds on speed 9
- Add in butter and mix for 20 seconds on speed 4. Be sure to scrape down the sides of the bowl.
- Add in vanilla and egg and process another 20 seconds on speed 4.
- Add in flour in 2 batches and I processed on speed 3 for about 30 -40 seconds and do a scrape down in between.
- Roll into equally sized balls and flatten with a fork for a plain biscuit or press down with your thumb to create an imprint to fill with M&M’s or something similar of your choice.
- Bake in a preheated 180°C oven for 13 minutes.
- Leave to cool on the tray for a few minutes to soften and to look slightly golden. Then transfer to a cooling rack. Once cool, store in an airtight container.
Next Recipe: How to make hot chocolate (with a make-ahead mix)
