115 g butter room temperature
100 g brown sugar
50 g caster sugar
185 g smooth peanut butter
1 egg
1 teaspoon vanilla extract
½ teaspoon bi-carbonate soda
160 g plain flour
40 g quick oats
100 g M&Ms
80 g chocolate chips
Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
Insert the butterfly into the Thermomix bowl.
Add the softened butter, brown sugar and caster sugar. Mix for 2 minutes, Speed 4 (scraping down the sides of the bowl occasionally).
Add the peanut butter, egg and vanilla extract and mix for 1 minute, Speed 4.
Remove the butterfly.
Add the plain flour and bi-carbonate soda. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds.
Add the quick oats, M&Ms and chocolate chips and mix for 10 seconds, Reverse, Speed 2 (or until combined - use the spatula to help mix).
Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly.
Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook).
Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
125 grams butter at room temperature
100 grams caster sugar
240 grams self raising flour
1 egg
1 teaspoon vanilla extract
Icing Ingredients
1 & ½ cups soft icing sugar mixture
1 teaspoon butter room temperature
1 - 2 tbsp boiling water
sprinkles to decorate
Pre-heat your oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
Place the butter and caster sugar into your Thermomix bowl and mix for 15 seconds, speed 3 to combine.
Scrape down the sides of your bowl and mix for a further 15 seconds, speed 3 or until pale and creamy.
Add the self raising flour, egg and vanilla extract and mix for 10 seconds, speed 4.
Select the kneading function and mix for 40 seconds.
Remove the bowl from your machine and use a table spoon to scoop up the mixture and roll into a ball. Place onto your baking trays. Repeat until all of the mixture has been used.
Lightly press down on top of each biscuit to flatten slightly. Place into the oven to bake for 10 - 12 minutes or until the edges of the biscuits start to turn golden.
Remove from the oven and let the biscuits cool on the oven trays for 10 minutes before transferring to a wire rack to cool completely.
Once completely cool, combine your icing ingredients in a bowl. Add one tablespoon of boiling water and then add an additional ½ tablespoon at a time until your icing is a spreadable consistency.
Use a butter knife to place the icing onto each biscuit and add the sprinkles.
150 g butter room temperature
80 g caster sugar
80 g brown sugar
1 egg
2 teaspoon vanilla extract
pinch of salt
½ teaspoon bi-carbonate soda baking soda
225 g plain flour all purpose flour
50 g cocoa powder
200 g white chocolate chips
Preheat oven to 170 degrees celsius (fan-forced).
Insert the butterfly into the Thermomix bowl and add the room temperature butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.
Scrape down the sides of the bowl and mix on Speed 4, 40 seconds (or until pale and creamy).
Reduce to Speed 2, and add the egg and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly.
Add the salt, bi-carbonate soda, plain flour and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
Mix the white chocolate chips through for 10 seconds, REVERSE, Speed 2.
Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading.
Cook for 8-10 minutes or until just lightly golden.
Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
150 g butter room temperature
80 g caster sugar
80 g brown sugar
1 egg
2 teaspoon vanilla extract
pinch of salt
½ teaspoon bi-carbonate soda baking soda
225 g plain flour all purpose flour
220 g chocolate chips chocolate bits
Preheat oven to 170 degrees celsius (fan-forced).
Insert the butterfly into the Thermomix bowl and add the room temperature butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.
Scrape down the sides of the bowl and mix on Speed 4, 40 seconds (or until pale and creamy).
Reduce to Speed 2, and add the eggs and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly.
Add the salt, bi-carbonate soda and plain flour and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
Mix the chocolate chips through for 10 seconds, REVERSE, Speed 2.
Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading.
Cook for 8-10 minutes or until just lightly golden.
Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely
60 grams butter unsalted
115 grams golden syrup
60 grams brown sugar
225 grams self-raising flour sifted
Preheat oven to 180 degrees celsius (fan-forced).
Line 2 baking trays with baking paper and set aside.
Place the butter, golden syrup and brown sugar into the Thermomix bowl and cook for 2 minutes, 80 degrees, speed 2.
Scrape down the sides of the bowl and cook for a further 2 minutes, 80 degrees, speed 2.
Leave to cool slightly.
Add the self-raising flour and mix for 20 seconds, speed 2.
Scrape down the sides of the bowl and repeat.
Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.
Bake for 10- 12 minutes or until just golden.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
It is important to allow the dough to cool before rolling into balls, as it will firm as it cools. The processed can be sped up by placing the Thermomix bowl containing the dough into the fridge to chill for 10 minutes.
To make smaller biscuits, use a teaspoon to scoop up the dough. Please note the cooking time will vary, we suggest baking for 8 minutes.
Store baked biscuits in an airtight container and enjoy within 7 days.
Both the dough and the cooked biscuits can be frozen for up to three months.
These really are the best little caramel cookies on their own... or you can add in some chocolate chips, nuts or whatever you like!
To make these Caramel Cookies crunchy, simply bake for a further 3 - 4 minutes.
150 g butter room temperature
80 g caster sugar
80 g brown sugar
1 egg
2 teaspoon vanilla extract
pinch of salt
½ teaspoon bi-carbonate soda baking soda
225 g plain flour all purpose flour
220 g chocolate chips chocolate bits
Preheat oven to 170 degrees celsius (fan-forced).
Insert the butterfly into the Thermomix bowl and add the room temperature butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.
Scrape down the sides of the bowl and mix on Speed 4, 40 seconds (or until pale and creamy).
Reduce to Speed 2, and add the eggs and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly.
Add the salt, bi-carbonate soda and plain flour and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
Mix the chocolate chips through for 10 seconds, REVERSE, Speed 2.
Chill & Bake Chill the dough for at least 15 minutes to avoid over-spreading when baked.
Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading.
Cook for 8-10 minutes or until just lightly golden.
Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Storing Store the cookies in an airtight container at room temperature for up to 1 week. Freezing Freeze the unbaked dough in a ball wrapped in plastic wrap for up to 3 months. Alternatively, freeze the baked cookies in an airtight container for up to 1 month. Allow to defrost at room temperature before consuming.