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The Best Thermomix Gingerbread Recipe

If you are looking for the BEST Thermomix Gingerbread Recipe - look no further you have found it! This Gingerbread is made with just a few simple ingredients and is perfect for decorating and gifting to your family and friends.

Baked gingerbread biscuits on a wire rack.

Why you will love this recipe:

  • Easy to make - you simply just melt and mix the ingredients and then knead - your Thermomix really does all of the work!
  • Versatile - you can use different shaped biscuit cutters, we like to make mini Gingerbread people and have also used this recipe to make Gingerbread Houses.
  • Freezer Friendly - both the dough and cooked biscuits can be frozen for up to two months.
  • Perfect homemade gift - these biscuits are just perfect to gift to your friends and family and they also make great Teacher gifts too.
  • Lunchbox friendly - make smaller biscuits to add to the kids lunchboxes.
child's hand reaching for a gingerbread biscuit.

How to Make Gingerbread in a Thermomix:

Please note you will find the full recipe and method in the recipe card below.

  1. Place the golden syrup, butter, sugar, ginger and cinnamon into your Thermomix bowl and cook.
Ingredients to make gingerbread in a thermomix bowl.
Melted gingerbread ingredients in a thermomix bowl.

2. Add the bicarbonate of soda and mix.

Bicarbonate of soda added to gingerbread ingredients in a thermomix bowl.

3. Add the remaining ingredients and mix together.

Gingerbread dough mixed together in a thermomix bowl.

4. Carefully transfer the dough onto your bench, you will need to use a spatula to scrape the mixture out of the Thermomix bowl - this is completely normal. Use your hands to shape into a ball before popping into the fridge to chill.

5. Roll out the dough and use your favourite biscuit cutter before placing onto baking trays.

gingerbread dough on a baking tray ready to go into the oven.

6. Roll out the dough and use your favourite biscuit cutter before placing onto baking trays. Place into your preheated oven to bake until slightly golden on the edges.

Overhead view of gingerbread biscuit on a white background.

Tips for Making Gingerbread in a Thermomix:

  1. If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits.
  2. If you use a different shaped biscuit cutter the cooking time will vary.
  3. Your mixture will be very soft when removing from the Thermomix bowl, this is why it is important to chill the dough before rolling out and cutting.
  4. I find it easiest to roll the dough out on a Thermomat and place a piece of baking paper between the dough and my rolling pin to help keep the surface of the dough smooth.
  5. These biscuits are best stored in an airtight container and enjoyed within one week.
  6. You can freeze both the cooked biscuits and the dough for up to two months.

FAQ

Can I use this recipe to make a Gingerbread House?

Yes you sure can! You will need to keep an eye on the Gingerbread and remove from the oven when the edges are golden.

Can you freeze Gingerbread?

Yes, both the dough and the cooked biscuits can be frozen for up to two months.

Three gingerbread people stacked on top of each other. In the background is a wire rack with more biscuits.

Find More Thermomix Christmas Recipes here:

Baked gingerbread biscuits on a wire rack.
Print Recipe
4.85 from 72 votes

The Best Thermomix Gingerbread Recipe

The one and only... this really is the very best Thermomix gingerbread recipe ever. Tried, tested and loved by all!
Prep Time15 minutes
Cook Time11 minutes
Chilling Time30 minutes
Total Time31 minutes
Course: Christmas
Cuisine: Modern
Servings: 20 biscuits
Calories: 135kcal
Author: Lucy & Lauren

Equipment

  • 2 x Baking Trays
  • Rolling Pin
  • Thermomix

Ingredients

  • 90 grams golden syrup
  • 55 grams brown sugar
  • 1 & ½ tablespoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon bicarbonate of soda
  • 125 grams butter chopped into cubes
  • 1 egg
  • 335 grams plain flour

Instructions

  • Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
  • Add the egg and mix for 3 seconds on speed 3.
  • Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
  • Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
  • Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
  • Preheat your oven to 180 degrees celsius (fan-foreced) and line two baking trays with paper.
  • Roll the Gingerbread dough between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 - 11 minutes - please note baking times will vary depending on the size of the cutter used.
  • Allow the gingerbread to cool and decorate as desired.

Notes

  • If you use a traditional gingerbread cutter this recipe will make around 20 gingerbread biscuits.
  • If you use a different shaped biscuit cutter the cooking time will vary.
  • Your mixture will be very soft when removing from the Thermomix bowl, this is why it is important to chill the dough before rolling out and cutting.
  • I find it easiest to roll the dough out on a Thermomat and place a piece of baking paper between the dough and my rolling pin to help keep the surface of the dough smooth.
  • These biscuits are best stored in an airtight container and enjoyed within one week.
  • You can freeze both the cooked biscuits and the dough for up to two months.

Nutrition

Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 104mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Looking for More?

You can find more Christmas Recipes in our ThermoBliss Christmas Book Volume 1 and Volume 2 or browse the full range of books, eBooks and bundle packs here.

Thermomix Baileys

Our Thermomix Baileys tastes just like your favourite Baileys Irish Cream! Best of all, it takes just 2 minutes to prepare in your Thermomix. The perfect recipe for the festive season.

Two glass jars filled with homemade Baileys.

Our Thermomix Baileys is perfect served on it's own as a yummy drink, or you can pour it over ice-cream for a decadent dessert! 

Alternatively, why not make a batch or two and give them away to friends or family for a cheeky and delicious homemade Christmas gift?

An overhead shot of a glass filled with Thermomix Baileys.

Why You're Going To Love Thermomix Baileys

What's not to love about this sweet and creamy alcoholic drink!?

  • Quick & Easy - It takes just two minutes to prepare... that's it! You'll be sipping your Thermomix Baileys in no time!
  • 6 Ingredients - This simple recipe requires no fancy ingredients at all!
  • Festive Drink - Our Thermomix Baileys is the perfect way to celebrate the festive season (we know it's a Christmas Eve ritual for many of you!)
  • Homemade Gift - Make one batch for yourself and give another to a friend as a homemade Christmas gift. Or even better... enjoy it together!

What You Need

Just 6 ingredients are needed to make our Thermomix Baileys...

  • cream - it's important to use a cream that doesn't whip (like a cooking cream)
  • sweetened condensed milk - for the best results, choose the full fat sweetened condensed milk (not skim)
  • Irish whiskey - choose any brand of Irish whiskey you like (such as Jameson's)
  • chocolate topping - use chocolate topping, syrup or sauce to give the Thermomix Baileys it's subtle chocolate flavour
  • vanilla extract - or vanilla essence
  • coffee - use 1 teaspoon of instant coffee granules (they will dissolve in the liquid)

Step By Step Instructions

It takes just 2 minutes to make our Thermomix Baileys recipe!!

Step 1 - Mix

Place all ingredients into the Thermomix bowl. Mix for 30 seconds, Speed 4.

TIP: You don't want to 'whip' the cream as the mixture will become curdled. Start your Thermomix on Speed 2 and slowly increase to Speed 4. If you notice this happening, turn the speed back down and continue to mix until just combined. If your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.

Whiskey being poured into a Thermomix bowl.
Thermomix Baileys in a Thermomix bowl.

Step 2 - Pour Into Sterilised Jars

Pour the Baileys into sterilised jars, seal and refrigerate.

Thermomix Baileys being poured into glasses.

Expert Tips

Help! My Baileys has curdled!

It's important to only slowly increase the Speed on the Thermomix to avoid curdling. If you notice the mixture curdling, turn the Speed down.
If your mixture has curdled, simply strain it through a sieve and discard the curdled part.

Sterilising Jars

To sterilise jars in your Thermomix, add 500ml of water to your Thermomix bowl and place the Varoma on top. Put the jars and their lids separately on the bowl and tray of your Varoma. Heat for 20 minutes, Varoma, Speed 3. Remove the jars and place them onto a baking tray lined with baking paper.

How long will my Baileys last?

You can store the homemade Baileys in sealed and sterilised jars in the fridge for up to 2 months. Once opened, continue to store in the fridge and consume within 1 week.

More Thermomix Baileys Recipes

Who doesn't love Baileys!? Here's some recipes that you can make using your homemade Thermomix Baileys or storebought Baileys Irish Cream:

Creamy Irish cream in glasses with a handwritten tag 'Homemade Baileys'
Glass jars filled with cream Irish cream.
Print Recipe
4.77 from 26 votes

Thermomix Baileys

Hands up if you love Baileys Irish Cream? Well you’re going to absolutely adore our Thermomix Baileys recipe then! It’s creamy, chocolatey and has just the right amount of whiskey.
Prep Time2 minutes
Total Time2 minutes
Course: Dessert
Cuisine: Christmas
Servings: 1 litre
Calories: 3287kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 1 cup cream
  • 395 g sweetened condensed milk
  • 1 ⅔ cup Irish whiskey
  • 3 tbs chocolate topping or syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules

Instructions

  • Place all ingredients into the Thermomix bowl.
  • Mix for 30 seconds, Speed 4 or until just combined.
  • NOTE: you don't want to 'whip' the cream as the mixture will become curdled. Start your Thermomix on Speed 2 and slowly increase to Speed 4. If you notice this happening, turn the speed back down and continue to mix until just combined. If your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.
  • Pour into sterilised glasses, seal and place into the fridge.
  • This recipe will keep unopened in the fridge for 2 months. Once opened, continue to store in the fridge and consume within 1 week.

Notes

RECIPE NOTES & TIPS
  • cream - it's important to use a cream that doesn't whip (like a cooking cream)
  • sweetened condensed milk - for the best results, choose the full fat sweetened condensed milk (not skim)
  • Irish whiskey - choose any brand of Irish whiskey you like (such as Jameson's)
  • chocolate topping - use chocolate topping, syrup or sauce to give the Thermomix Baileys it's subtle chocolate flavour
  • vanilla extract - or vanilla essence
  • coffee - use 1 teaspoon of instant coffee granules (they will dissolve in the liquid)
Sterilising jars - To sterilise jars in your Thermomix, add 500ml of water to your Thermomix bowl and place the Varoma on top. Put the jars and their lids separately on the bowl and tray of your Varoma. Heat for 20 minutes, Varoma, Speed 3. Remove the jars and place them onto a baking tray lined with baking paper.
Storing - You can store the homemade Baileys in sealed and sterilised jars in the fridge for up to 2 months. Once opened, continue to store in the fridge and consume within 1 week.

Nutrition

Calories: 3287kcal | Carbohydrates: 259g | Protein: 39g | Fat: 128g | Saturated Fat: 79g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 461mg | Sodium: 790mg | Potassium: 1851mg | Fiber: 2g | Sugar: 236g | Vitamin A: 4554IU | Vitamin C: 12mg | Calcium: 1306mg | Iron: 2mg

Thermomix Christmas Fudge

Our famous White Chocolate Thermomix Christmas Fudge recipe is made with just FOUR ingredients and takes less than 15 minutes to prepare! This delicious soft fudge is packed with your favourite Christmas flavours and makes a great homemade gift for friends and family.

Thermomix Christmas Fudge sliced on a white bench.

Why you will love this recipe:

  • Four ingredients
  • Quick to prepare
  • Can be made in advance and stored in the fridge until needed.
  • A great homemade Christmas gift!
Thermomix Christmas Fudge sliced on a white bench.

Ingredients

Please note you will find the full ingredient list and method in the recipe card below.

  • White Chocolate - we strongly encourage you to use a good quality white chocolate when making this recipe.
  • Dried Cranberries - you can find these in the dried fruit/nuts section at your local supermarket.
  • Pistachios.
  • Sweetened Condensed Milk.
ingredients to make white chocolate Christmas Fudge.

How to Make our Thermomix Christmas Fudge

  1. Place the white chocolate and sweetened condensed milk into the Thermomix bowl and cook.
melted white chocolate in a thermomix bowl,

2. Add the dried cranberries and pistachio pieces and mix to combine.

melted Thermomix Christmas Fudge ingredients in thermomix bowl.

3. Transfer to prepared baking dish. Place into the fridge to set.

Thermomix Christmas Fudge in a baking dish r4eady to go into the fridge to chill.

Expert Tips

  • This is a soft fudge, I recommend using a full fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge.
  • The brand of sweetened condensed milk that you use can also impact the consistency of your fudge, I have good results using Nestle brand.
  • You can use a different size/shape tin to set your fudge in, the thickness will change.
  • I suggest using a good quality white chocolate rather than cooking chocolate for this recipe.
  • It is really important to work quickly when adding the pistachios and cranberries as the fudge mixture does begin to set quickly. 
  • Also as tempting as it may be to try and cut this fudge after a few hours, it’s best to wait until the next day to make sure it’s completely set.
  • To store, keep in an airtight container in the fridge and enjoy within two weeks.
Thermomix Christmas Fudge sliced on a white bench.

You may also enjoy these Thermomix Christmas Recipes:

Thermomix Christmas Fudge sliced on a white bench.
Print Recipe
5 from 4 votes

Thermomix Christmas Fudge

This Thermomix Christmas Fudge is made with just four ingredients, is quick to prepare and makes a great gift for friends and family!
Prep Time12 minutes
Chilling Time6 hours
Total Time6 hours 12 minutes
Course: Christmas, Desserts
Cuisine: Australian
Servings: 24
Calories: 207kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • 20cm square baking dish

Ingredients

  • 500 grams white chocolate
  • 395 grams sweetened condensed milk
  • 80 grams pistachios
  • 100 grams dried cranberries

Instructions

  • Line the base and sides of a 20cm square cake tin with baking paper.
  • Break the white chocolate into pieces and place in the bowl.
  • Add the sweetened condensed milk and cook for 10 minutes, 100 degrees, speed 2.
  • Add the dried cranberries and pistachios and mix for 20 seconds, reverse, speed 1.
  • Pour the mixture into the prepared cake tin and place it into the fridge for a minimum of 8 hours (preferably overnight) to set
  • Remove the fudge from the tin and cut into small pieces

Notes

  • This is a soft fudge, I recommend using a full fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge.
  • The brand of sweetened condensed milk that you use can also impact the consistency of your fudge, I have good results using Nestle brand.
  • You can use a different size/shape tin to set your fudge in, the thickness will change.
  • I suggest using a good quality white chocolate rather than cooking chocolate for this recipe.
  • It is really important to work quickly when adding the pistachios and cranberries as this white chocolate fudge mixture does begin to set quickly.
  • Also as tempting as it may be to try and cut this fudge after a few hours, it’s best to wait until the next day to make sure it’s completely set.
  • To store, keep in an airtight container in the fridge and enjoy within two weeks.

Nutrition

Calories: 207kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 0.1mg

Looking for More?

You can find more delicious and simple Thermomix Christmas recipes in our books and eBooks - shop the range here.

ThermoBliss Cookbook full set.

Thermomix Festive Jelly Slice

This Thermomix Festive Jelly Slice will make the perfect dessert for your Christmas parties this year!  It's no-bake and while it's a little time consuming waiting for the jelly to set, it really is so easy to put together.

Red and green jelly layers on pieces of a jelly slice.

When putting this Thermomix Jelly Slice together, make sure that you use a DEEP slice tray as you want your tin to be deep enough to fit the two layers of jelly.  I’d also recommend putting your slice tray onto a larger oven tray to move it in and out of the fridge, otherwise you may end up with jelly on the floor which is NOT fun - believe me!

Red and green jelly layers on pieces of a jelly slice.
Print Recipe
5 from 1 vote

Thermomix Festive Jelly Slice

Our Thermomix Festive Jelly Slice is the Christmas treat you need in your life!
Prep Time3 hours
Cook Time6 hours
Total Time9 hours
Course: Christmas, Slices
Cuisine: Western
Servings: 24 serves
Calories: 167kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

For The Base

  • 200 g Arnott's Marie biscuits or any other plain biscuits
  • 225 g butter

For The Filling

  • 2½ teaspoons gelatine
  • 190 g boiling water ¾ Cup
  • 395 g can condensed milk
  • 2 lemons juiced

For The First Layer

  • boiling water as per packet instructions
  • 1 packet lime jelly
  • 1 tspn gelatine extra

For The Second Layer

  • boiling water as per packet instructions
  • 1 packet strawberry jelly
  • 1 tspn gelatine extra

Instructions

For The Base

  • Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
  • Place the biscuits in the Thermomix bowl and crush for 5 seconds, Speed 9.
  • Add the butter and heat for 3 minutes, 80 degrees, Speed 2.
  • Remove biscuit mixture from the bowl and pour into the lined tray. Push the mixture down with a metal spoon to create a flat surface. Place in the fridge for 30 minutes to set.

For The Filling

  • Combine the gelatine in a jug with the boiling water and allow to cool slightly.
  • In a clean Thermomix bowl, add the lemon juice and condensed milk and mix for 45 seconds, Speed 4, with the measuring cup off. At the 5 seconds, carefully start pouring the gelatine mixture in to the bowl to combine.
  • Remove the set slice base from the fridge and pour over the filling. Put back into the fridge for 30 minutes.

For The First Layer

  • In a clean Thermomix bowl, add the hot water and heat for 3 minutes, 90 degrees, Speed 2.
  • Add the lime jelly crystals and gelatine and mix on Speed 2 until they have dissolved. Pour jelly into another bowl and allow it to cool until it has reached room temperature.
  • Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to set for approximately 3 hours.

For The Second Layer

  • In a clean Thermomix bowl, add the hot water and heat for 3 minutes, 90 degrees, Speed 2.
  • Add the strawberry jelly crystals and gelatine and mix on Speed 2 until they have dissolved. Pour jelly into another bowl and allow it to cool until it has reached room temperature.
  • Remove the slice from the fridge and carefully pour the strawberry jelly mixture over the lime jelly layer.
  • Place the slice back into the fridge - preferably overnight to set.

Nutrition

Calories: 167kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 112mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 287IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 0.3mg
Thermomix Festive Jelly Slice

If you wanted to make this slice extra festive, you could pipe some cream and sit strawberries on top to make little strawberry Santas - too cute!

What's your favourite Christmas slice recipe?

Thermomix Almond Shortbread

Just like a classic shortbread recipe, our Thermomix Almond Shortbread quite literally melts in your mouth... but it also has the added deliciousness of nutty almonds throughout!

Round and star shaped cookies.

If you are looking to bake something a little different to leave out for Santa this year, this Thermomix Almond Shortbread recipe is for you!  

This Almond Shortbread is deliciously buttery and the crunch of almonds throughout makes it impossible to stop at just one piece!

Looking for more festive treats!?

Our Thermomix Gingerbread, Christmas Hedgehog Slice and Christmas Fudge are just what you need!

Why You're Going To Love This Recipe

What's not to love about a sweet and simple Christmas recipe!?

  • Melt In Your Mouth - just like any good shortbread recipe should! Our Thermomix Almond Shortbread melts in your mouth... but with the added crunch of almonds!
  • One Bowl Recipe - the Thermomix makes preparing shortbread an absolute breeze.
  • Homemade Food Gifts - Our Thermomix Almond Shortbread biscuits make a great gift for teachers, friends and family as well as being the perfect dessert to take along to a Christmas party.
Star cookies with almonds.

What You Need

Just 6 basic ingredients are required to make our Thermomix Almond Shortbread!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for almond shortbread.
  • Butter - use salted or unsalted butter and allow it to soften to room temperature before using
  • Caster Sugar - also known as superfine sugar
  • Rice Flour - is a form of flour made from finely milled rice
  • Vanilla Extract - or vanilla essence
  • Plain Flour - also known as all purpose flour
  • Slivered Almonds - this gives the shortbread a delicious crunch!

Step By Step Instructions

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Mix

Place all of the ingredients into the Thermomix bowl. Mix until combined.

Butter, almonds and flour in a Thermomix.

Step 2 - Knead The Dough

Scrape down the sides of the bowl.

Knead the dough (using Interval/kneading function) for 20 seconds.

Note: the mixture will resemble breadcrumbs.

Shortbread crumbs in a Thermomix bowl.

Step 3 - Form Into 2 Balls

Place the dough onto a lightly floured board or bench.

Crumbled shortbread dough.

Knead into two round balls.

A ball of shortbread about to be rolled out.

Wrap the balls in plastic wrap.

Round balls of cookie dough wrapped in plastic.

Step 4 - Roll & Cut Out Biscuits

Roll out each dough ball to 1cm thick.

Use cookie cutters to cup the dough.

Reform and roll out the remaining dough and repeat.

Round cookies on a baking tray.

Step 5 - Bake

Bake in oven for approximately 10-12 minutes or until the edges have started to turn a very light golden colour.

Note: do NOT overcook!

Star cookies on a baking tray.

Expert Tips

Follow our tips for the perfect Thermomix Almond Shortbread!

  • When making shortbread, it's really important to roll your dough on a cool bench, otherwise the butter will soften too much and make the dough sticky and difficult to work with.
  • The cooking time will vary depending on the size of the cookie cutter that you use. I recommend checking your shortbread after 10 minutes and then every 2 minutes after that as it doesn't take long to overcook it.
  • Store - in an airtight container at room temperature for up to 10 days.
  • Freeze - cooked or oncooked shortbread in an airtight container for up to 3 months.
Stacks of shortbread cookies.

FAQ

Can I make this shortbread recipe nut-free?

Of course! Simply omit the almonds!

Does this recipe need chilling?

No, it doesnt! However, if you are in a warm climate, it may help to chill the dough for 30 minutes before rolling out and cutting.

A stack of star shaped shortbread cookies.

Love making Christmas treats in your Thermomix?

Here's a few more of our most popular Thermomix Christmas recipes:

SHOP OUR THERMOMIX COOKBOOKS

Shop our entire range of Thermomix cookbooks (all hardcopy cookbooks also come with a FREE eBook version emailed to you immediately upon purchase). PLUS get free shipping on all orders over $60!

ThermoBliss complete set
Stacks of shortbread cookies.
Print Recipe
4.67 from 3 votes

Thermomix Almond Shortbread

Just like a classic shortbread recipe, our Thermomix Almond Shortbread quite literally melts in your mouth... but it also has the added deliciousness of nutty almonds throughout!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Biscuits, Cookies &amp
Cuisine: Christmas
Servings: 24 cookies
Calories: 185kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Rolling Pin
  • Cookie cutters
  • Oven

Ingredients

  • 250 g butter softened
  • 125 g caster sugar
  • 25 g rice flour
  • 1 teaspoon vanilla extract
  • 375 g plain flour
  • 120 g slivered almonds

Instructions

  • Preheat oven to 160 degrees celsius (fan forced) and line two baking tray with baking paper.
  • Place all of the ingredients into the Thermomix bowl. Mix for 10 seconds, Speed 6.
  • Use the kneading function (Interval/dough function) and mix for a further 20 seconds or until the almond shortbread mixture resembles breadcrumbs.
  • Pour the mixture onto your Thermomat or a lightly floured work bench and knead until shortbread dough is smooth.
  • Divide the dough into two portions.
  • Roll one portion out until it's approximately 1cm thick and use a cookie cutter of your choice to cut out the shapes.
  • Repeat until you have used both portions of the almond shortbread mixture.
  • Bake in oven for approximately 10-12 minutes or until the edges have started to turn a very light golden colour.

Notes

RECIPE NOTES & TIPS
  • When making shortbread, it's really important to roll your dough on a cool bench, otherwise the butter will soften too much and make the dough sticky and difficult to work with.
  • The cooking time will vary depending on the size of the cookie cutter that you use. I recommend checking your shortbread after 10 minutes and then every 2 minutes after that as it doesn't take long to overcook it.
  • Store - in an airtight container at room temperature for up to 10 days.
  • Freeze - cooked or oncooked shortbread in an airtight container for up to 3 months.

Nutrition

Calories: 185kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 260IU | Calcium: 18mg | Iron: 1mg

Thermomix Lemon Curd Cupcakes

I have to say that these Thermomix Lemon Curd Cupcakes are one of my favourite things ever. Not only do they taste delicious - you can also make your own lemon curd in the Thermomix in no time at all!!

Thermomix Lemon Curd Cupcakes

If you haven't made lemon curd in the Thermomix yet, you absolutely must! It's so simple and tastes great. Plus you can use it in LOTS of different recipes... including of course, our cupcakes! It really is a great way to use up any extra lemons you have lying around.

Thermomix Lemon Curd Cupcakes

These simple vanilla cupcakes filled with lemon curd filling are perfect for birthday parties, high teas or baby showers... in fact, you really don't need any excuse at all to make a batch!

Thermomix Lemon Curd Cupcakes

Are you a lemon fan too? What are your fave lemon recipes?

Thermomix Lemon Curd Cupcakes
Print Recipe
4.82 from 11 votes

Thermomix Lemon Curd Cupcakes

Our Thermomix Lemon Curd Cupcakes are so light, tangy and sweet!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: cupcakes
Cuisine: Western
Servings: 12 serves
Calories: 246kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • ½ cup caster sugar (120g)
  • 120 g butter softened
  • 1 teaspoon vanilla essence
  • 2 eggs lightly beaten
  • ½ cup milk (125ml)
  • 1½ cups self-raising flour (225g)
  • 1 cup lemon curd (Link to the recipe in the method and notes section)
  • 2 tbs icing sugar , for dusting

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Place cupcake cases into the holes of a 12-hole muffin tray and set aside until needed.
  • Place caster sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.
  • Add the vanilla essence, eggs, milk and self-raising flour and mix for 10 seconds, Speed 5.
  • Scrape down the sides of the bowl and repeat for a further 10 seconds, Speed 5.
  • Spoon the mixture into the cupcake cases (only fill ⅔ of the way).
  • Bake for 12-14 minutes or until the centre of the cupcakes springs back when lightly touched in the centre.
  • Leave cupcakes in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
  • Cut a small circle in the top of each cupcake and set the cut pieces aside.
  • Fill each hole with a teaspoon of lemon curd.
  • Cut each top into two pieces and place on top of the lemon curd to resemble butterfly wings.
  • Dust with icing sugar.

Notes

Click for the Lemon Curd recipe.

Nutrition

Calories: 246kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 136mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 306IU | Calcium: 21mg | Iron: 0.3mg

Two Ingredient Thermomix Apricot and Coconut Slice

Recipes REALLY don't get much easier than this 2 Ingredient Thermomix Apricot and Coconut Slice.  This slice recipe takes less than 5 minutes to prepare, is freezer friendly and the kids will love it too! 

Two pieces of Apricot and Coconut Slice stacked on top of each other. In the background are dried apricots.

This recipe reminds me of the store bought apricot bites I used to love when I was growing up and they are perfect for adding to the kids lunchboxes too.

You will love:

Little prep time - this Thermomix Apricot and Coconut Slice can be ready to pop into the fridge in under 5 minutes.

Freezer friendly - freeze this slice for up to three months.

Lunchbox friendly - the kids will love this healthier treat in their lunchboxes!

Versatile - cut into smaller squares for younger children (or if you want to make the slice go further) or into larger bars for older children and adults.

Overhead shot of Apricot and Coconut Slice on a white background with dried apricots spread around.

Ingredients

Please note you will find the full list of ingredients and recipe instruction in the recipe card below.

  • Dried Apricots - you can use any type of dried apricot for this recipe.
  • Coconut - we recommend using desiccated coconut.
Ingredients to make Apricot and Coconut Slice in a Thermomix.

Method:

Step 1. Place the apricots and coconut into a Thermomix bowl. Blitz until well combined and the mixture begins to bind together.

Apricots and Coconut blitzed together in a Thermomix bowl.
Adult holding a piece of apricot and coconut mixture.

Step 2. Transfer to a lined baking dish and press down with the back of a spoon to flatten the slice.

Apricot and Coconut slice in a loaf dish.

Step 3. Place the baking dish into the fridge to allow the slice to firm. Remove once set and cut into pieces.

Apricot and Coconut Slice cut into squares.

Hints and Tips

  • You can use different varieties of apricots to make this slice. Please note that naturally dried apricots have a darker colour and will result in a darker slice than the one pictured.
  • We recommend using desiccated coconut for best results.
  • It is important to combine the apricots and coconut until the mixture begins to bind together.
  • Push the mixture down firmly into the baking dish to further assist the slice binding together.
  • This slice is best stored in the fridge and consumed within one week.
  • To freeze, place in a freezer safe container or bag and store for up to three months.
Are dried apricots good for you?

Compared to highly processed snacks, dried apricots are a healthier alternative.

Can you freeze dried apricots?

When added to a recipe such as this Apricot and Coconut Slice, dried apricots can be frozen.

Adult holding a piece of Apricot and Coconut slice.

You may also enjoy:

Two pieces of Apricot and Coconut Slice stacked on top of each other. In the background are dried apricots.
Print Recipe
4.67 from 3 votes

Two Ingredient Thermomix Apricot and Coconut Slice

Our Thermomix Apricot and Coconut Slice is made using just 2 ingredients!
Prep Time3 minutes
Chilling Time6 hours
Total Time6 hours 3 minutes
Course: Snacks
Cuisine: Modern
Servings: 16 serves
Calories: 70kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • 1 x Thermomix
  • 1 x Loaf Tin

Ingredients

  • 300 grams dried apricots
  • 60 grams desiccated coconut

Instructions

  • Line a loaf tin with baking paper making sure you leave plenty hanging over the sides to help you remove the slice once set.
  • Place the apricots and coconut into your Thermomix bowl and mix for 15 seconds on speed 9 to combine. Repeat until mixture begins to clump together.
  • Pour the mixture into your prepared tin and use a metal spoon to spread evenly and push down firmly until you have a smooth surface.
  • Place the slice into the fridge overnight to set - or freezer if you prefer your slice to set very firmly.
  • Remove the slice from the tin and cut into squares to serve.
  • Keep slice refrigerated.

Notes

  • You can use different varieties of apricots to make this slice. Please note that naturally dried apricots have a darker colour and will result in a darker slice than the one pictured.
  • We recommend using desiccated coconut for best results.
  • It is important to combine the apricots and coconut until the mixture begins to bind together.
  • Push the mixture down firmly into the baking dish to further assist the slice binding together.
  • This slice is best stored in the fridge and consumed within one week.
  • To freeze, place in a freezer safe container or bag and store for up to three months.

Nutrition

Calories: 70kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 238mg | Fiber: 2g | Sugar: 10g | Vitamin A: 676IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg

Looking for even more?

You can find more simple and delicious recipes in our books and eBooks, shop the range here.

ThermoBliss complete set

Thermomix Iced Coffee Frappe

Our Thermomix Iced Coffee Frappe recipe makes the creamiest and most delicious caffeine hit ever! Perfect for a hot day, our smooth iced coffee frappe will give you the energy boost you need!

A glass filled with a creamy coffee.

Nothing beats a icy cold coffee frappe on a hot summers day...

Just like in our iced coffee cheesecake balls, mocha healthy ice- cream, boozy homemade baileys and mocha chocolate chip frappe recipes, there's no doubt that we LOVE a cheeky caffeine hit!!

Why You're Going To Love This Recipe

Once you try our Thermomix Iced Coffee Frappe, you'll be completely addicted:

  • Versatile - change up our recipe to suit your personal preferences. Lauren loves hers strong (2 heaped teaspoons of coffee granules and with no sugar) while I love mine with almond milk, 1 and ½ teaspoons of coffee granules and a little bit of sugar!
  • Low Calories - choose skim milk for an even lower calorie option.
  • Makes A Large Serving - there's no skimping on quantity with our recipe! This makes one extra large iced coffee frappe or two regular sized frappes.
  • Quick & Easy - pop all of the ingredients into the Thermomix, set it on Speed 6 for 3 minutes... and your frappe will be ready. Too easy.
An overhead shot of a coffee in a glass.

What You Need

Just 4 basic ingredients:

The ingredients for an iced coffee.
  • Ice Cubes - it's extra handy if your fridge has an ice dispenser... but otherwise just freeze some ice cubes the day before.
  • Milk - choose your favourite type of milk - full cream, skim, almond, soy, oat... whatever you like!
  • Instant Coffee Granules - there's no need to dissolve the granules - simply place them directly into the Thermomix.
  • Sugar - add as much or as little as you like (see our tips below).

Step By Step Instructions

Step 1 - Place All Ingredients Into The Thermomix

Place the ice cubes, milk, coffee granules and sugar into the Thermomix bowl.

Iced coffee ingredients in a Thermomix bowl.

Step 2 - Mix

Mix on Speed 6 for 3 minutes.

Whipped iced coffee in a Thermomix bowl.

Step 3 - Serve

Pour into a tall glass and serve immediately.

A hand holding an iced coffee frappe.

FAQ & Recipe Tips

How much instant coffee granules should I use?

2 heaped teaspoons will give you a very strong Thermomix iced coffee frappe.
1 and ½ teaspoons will give you a regular strength iced coffee.
1 teaspoon will give you a more mild tasting iced coffee.

Do I need to use sugar?

No - sugar is entirely optional.
Add as much or as little as you like to suit your taste preferences.
We recommend using caster sugar as it dissolves easily when blended in the frappe.

Serving

Our Thermomix iced coffee frappe has a deliciously creamy texture that is best served immediately. After a few minutes, the frappe will start to seperate - simply give it a stir with a straw to combine.

A glass tumbler filled with iced coffee.

We love using our Thermomix's for whipping up smoothies, cocktails and more!

Here's a few of our favourites...

A glass tumbler filled with iced coffee.
Print Recipe
4.96 from 21 votes

Thermomix Iced Coffee Frappe

Our Thermomix Iced Coffee Frappe recipe makes the creamiest and most delicious caffeine hit ever! Perfect for a hot day, our smooth iced coffee frappe will give you the energy boost you need!
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Western
Servings: 1
Calories: 187kcal
Author: Lucy & Lauren
Cost: $1

Equipment

  • Thermomix

Ingredients

  • 200 g ice cubes
  • 200 g milk any variety - skim, full cream, almond, soy, oat etc
  • 2 teaspoon instant coffee granules see notes
  • 15 g caster sugar optional

Instructions

  • Place all of the ingredients into your Thermomix bowl and blend for 3 minutes, Speed 6.
  • Pour into a tall glass and serve immediately.

Notes

RECIPE NOTES & TIPS
Amount of coffee granules - 2 heaped teaspoons will give you a very strong Thermomix iced coffee frappe. 1 and ½ teaspoons will give you a regular strength iced coffee. 1 teaspoon will give you a more mild tasting iced coffee. There is no need to dissolve the granules before using - simply place them into the Thermomix bowl.
Sugar - Adding sugar is entirely optional. Add as much or as little as you like to suit your taste preferences. We recommend using caster sugar as it dissolves easily when blended in the frappe.

Nutrition

Calories: 187kcal | Carbohydrates: 26g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 335mg | Sugar: 25g | Vitamin A: 324IU | Calcium: 235mg | Iron: 1mg

Thermomix Chocolate Peanut Butter Slice

Our 4 ingredient no-bake Thermomix Chocolate Peanut Butter Slice is always a favourite with the kids! Just 10 minutes prep time!

A cake stand with peanut butter slice with chocolate on top.

Looking for a quick and easy no-bake slice that you can whip up in your Thermomix?

Our Thermomix Chocolate Peanut Butter Slice is just what you need!

Perfect for morning tea, school lunch boxes or an afternoon pick-me-up.

Just like our Rice Bubble Bars, Snickers Slice and Malteser Slice recipes, our Chocolate Peanut Butter Slice has a box of Rice Bubbles as the key ingredient!

An overhead shot of chocolate slice.

Why You're Going To Love This Recipe

There's so much to love about our Thermomix Chocolate Peanut Butter Slice!

  • No-Bake Recipe - forget about turning on the oven... simply melt, mix and chill!
  • Just 4 Ingredients - made from just Rice Bubbles, peanut butter, rice malt syrup and chocolate!
  • Popular With Kids - the kids absolutely love the peanut butter/chocolate combo in this slice.
  • Quick & Easy - it takes just 10 minutes of prep time to whip up this slice with the help of your Thermomix.
Pieces of peanut butter slice on a chopping board.

What You Need

Just 4 ingredients are needed to make our chocolate peanut butter slice!

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

The ingredients for a peanut butter chocolate slice.
  • Rice Malt Syrup - use rice malt syrup or replace with honey if you prefer.
  • Rice Bubbles - or any puffed rice.
  • Peanut Butter - I recommend using store-bought creamy peanut butter (store-bought works better than homemade peanut butter in this recipe).
  • Chocolate - use milk or dark chocolate for melting over the top.
  • Optional - add a little coconut oil or vegetable oil to the chocolate when melting. This helps to stop the chocolate from cracking when cut.

Step By Step Instructions

It takes just 10 minutes to prepare our no bake Thermomix slice.

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

Step 1 - Melt

Place the rice malt syrup and peanut butter into the Thermomix bowl.

Peanut butter and rice malt syrup in a Thermomix bowl.

Mix until melted.

Peanut butter mixture in a Thermomix.

Step 2 - Add The Rice Bubbles

Add the rice bubbles to the bowl and mix (using the spatula to help mix) until combined.

Rice bubble mixture in a Thermomix.

Step 3 - Press Into Tin

Press the mixture very firmly into a baking paper lined tin.

Peanut butter rice bubble mixture pressed into a tin.

Step 4 - Make The Chocolate Topping

Melt the chocolate (and coconut/vegetable oil if using) in a clean and dry Thermomix bowl until smooth.

Melted chocolate in a square baking tin.

Pour over the top of the base and chill for 1 hour or until set.

Expert Tips

Here's my top tips for making Thermomix chocolate peanut butter slice:

  • substitute the rice malt syrup for honey if you prefer
  • use creamy store-bought peanut butter (not homemade) for the best results
  • adding coconut oil/vegetable oil to the chocolate when melting, helps to stop the chocolate from cracking when cut.
  • chill in the fridge for 1 hour or until set.
  • store in an airtight container in the fridge for up to 1 week.
  • this slice needs to be kept in the fridge so that the rice bubble base stays crunchy.
  • freeze in an airtight container for up to 1 month.
An overhead shot of chocolate slice.

FAQs

Can I make this using an older Thermomix model?

Yes! This recipe is suitable for all models of the Thermomix.

How do I make sure my slice base is crunchy?

Firstly, ensure that you use a new (unopened) box of rice bubbles - older rice bubbles will taste stale and have lost their crunch.
Secondly, ensure the slice is kept stored in the fridge.

Pieces of choc peanut butter slice.

Love peanut butter?

Here's a few more of our favourite Thermomix sweet baking recipes that use peanut butter:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A plate of peanut butter chocolate slice.
Print Recipe
4.67 from 3 votes

Thermomix Chocolate Peanut Butter Slice

Our Thermomix Chocolate Peanut Butter Slice is quick, easy and completely delicious!
Prep Time10 minutes
Chilling Time1 hour
Total Time1 hour 10 minutes
Course: Bars, Slices &amp
Cuisine: Western
Servings: 24 serves
Calories: 122kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 170 g rice malt syrup
  • 125 g smooth peanut butter
  • 120 g Rice Bubbles
  • 250 g milk chocolate
  • 10 g vegetable or coconut oil optional

Instructions

  • Line the base and sides of a 20cm square baking tin with baking paper and set aside.
  • Place the rice malt syrup and peanut butter into the Thermomix bowl and heat for 3 minutes, 80 degrees, Speed 2, or until melted and combined.
    Scrape down the sides of the bowl.
  • Add the rice bubbles to the bowl and mix for 1 minute, REVERSE, Speed 2, or until mixture has combined.
    TIP: Use the spatula through the MC hole to help mix.
  • Pour the mixture into the prepared tin and use a metal spoon to firmly press the mixture down.
  • Break the chocolate into a clean and dry Thermomix bowl and melt with the vegetable/coconut oil (optional) for 4 minutes, 50 degrees, Speed 2.
  • Pour the melted chocolate over the top of the slice and place in the fridge for an hour or until set.
  • Once set, remove the slice from the fridge and cut into small squares.

Notes

RECIPE NOTES & TIPS
  • substitute the rice malt syrup for honey if you prefer
  • use creamy store-bought peanut butter (not homemade) for the best results
  • adding coconut oil/vegetable oil to the chocolate when melting, helps to stop the chocolate from cracking when cut.
  • chill in the fridge for 1 hour or until set.
  • store in an airtight container in the fridge for up to 1 week.
  • this slice needs to be kept in the fridge so that the rice bubble base stays crunchy.
  • freeze in an airtight container for up to 1 month.

Nutrition

Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 29mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Calcium: 10mg | Iron: 1mg

Thermomix Healthy Chocolate Bliss Balls

Our Thermomix Healthy Chocolate Bliss Balls take just 5 minutes to prepare.

The perfect energy-booster or healthy post-gym snack.

Nutty chocolate balls on a plate.

Say hello to your new favourite healthy sweet treat!

Just like our Brownie Bliss Balls, these Chocolate Bliss Balls are nutty, nutritious and a great energy boosting snack.

Whether you're packing school lunch boxes, need a post-gym pick-me-up or a healthy treat with your mid-afternoon cuppa, our Thermomix Healthy Chocolate Bliss Balls are just the thing!

Why You're Going To Love This Recipe

Our nutritious Thermomix Healthy Chocolate Bliss Balls are a firm favourite in our house!

  • Healthy Recipe - bliss balls taste just like a chocolate sweet treat, but they're actually healthy! Winning!
  • 5 Minutes Prep Time - It takes just a couple of minutes to chop, mix and roll these bliss balls.
  • Freezer Friendly - make ahead of time and freeze for grab and go snacks on the run!
  • Double The Recipe - double or triple the recipe and freeze any extras.
  • Versatile - mix and match with your favourite nuts.
A plate of nutty chocolate protein balls.

What You Need

Just a handful of healthy ingredients are needed to make Thermomix Healthy Chocolate Bliss Balls!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for chocolate bliss balls.
  • Medjool Dates - these large, soft dates are perfect for making bliss balls. You will find medjool dates in the fruit and vegetable section of the supermarket. Buy pitted medjool dates or remove the pits yourself before using.
  • Nuts - mix and match by using any of your favourite nuts (or whatever you have on hand). Pecans, walnuts and almonds are three of my favourite options.
  • Cocoa Powder - or cacao powder.
  • LSA Mix - this is a premade mix of linseeds, sunflower seeds and almond meal. It can be bought in the health food aisle of the supermarket (or the nut aisle).
  • Chia Seeds - these give the bliss balls a tasty CRUNCH! Plus they're highly nutritious.
  • Maca Powder - optional

Step By Step Instructions

Our Thermomix Healthy Chocolate Bliss Balls take just a couple of minutes to prepare!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Mix

Place all of the bliss ball ingredients into the Thermomix.

Dates, nuts and cocoa powder in a Thermomix.

Mix until very finely chopped and the mixture is sticky.

Bliss ball mixture in a Thermomix bowl.

Step 2 - Roll Into Balls

Take heaped teaspoons of the mixture and firmly press/roll into balls.

Store in the fridge.

Bliss balls on a plate.

Expert Tips

  • We recommend using medjool dates rather than dried pitted dates as they are softer and have more moisture, helping to stick the bliss balls together. If you do use dried pitted dates, you may need to soak them in hot water to soften before using.
  • You can use any combination of nuts you like. We like almonds, cashews, walnuts and pecans.
  • The maca powder is optional and can be omitted without any substitutions.
  • Store the bliss balls in an airtight container in the fridge for up to 1 week.
  • Freeze bliss balls for up to 3 months (they'll only take a few minutes to defrost).
  • This recipe can be doubled or tripled.
Healthy bliss balls on a plate.

FAQs

Can I use dried pitted dates instead of medjool dates?

Medjool dates are the best choice for bliss balls as they're larger, softer and container more moisture. If you do use dried pitted dates, try soaking them in hot water before using. You may also need to add a small amount of honey or rice malt syrup if the mixture is too dry.

What nuts are best for bliss balls?

You can use any variety of nuts you like! Typically, almonds, cashews, walnuts or pecans are used.

Can you freeze bliss balls?

Yes! Bliss balls are an excellent snack for freezing. They take just a couple of minutes to defrost, making them a great 'grab and go' snack.

Chocolate nut balls on a white cake stand.

Fill up those hungry tummies with more of our healthy Thermomix recipes:

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

ThermoBliss complete set
Nutty chocolate balls on a plate.
Print Recipe
4.80 from 5 votes

Thermomix Healthy Chocolate Bliss Balls

These Thermomix Healthy Chocolate Bliss Balls are a great snack for the entire family.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Snacks
Cuisine: Western
Servings: 24 serves
Calories: 44kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 200 g medjool dates
  • 60 g nuts your choice of walnuts, pecans, almonds etc
  • 15 g cocoa powder or cacao powder
  • 10 g LSA mix
  • 10 g chia seeds
  • 1 teaspoon maca powder optional

Instructions

  • Remove the pits from the dates.
  • Place all of the chocolate bliss ball ingredients into your Thermomix bowl.
    Mix for 7 seconds, Speed 7 or until all of the ingredients have combined.
  • Use a teaspoon to scoop up the mixture and roll it into balls.
    Repeat until all of the mixture has been used.
  • Place the chocolate bliss balls into an airtight container in the fridge to firm.

Notes

RECIPE NOTES & TIPS
  • We recommend using medjool dates rather than dried pitted dates as they are softer and have more moisture, helping to stick the bliss balls together. If you do use dried pitted dates, you may need to soak them in hot water to soften before using.
  • You can use any combination of nuts you like. We like almonds, cashews, walnuts and pecans.
  • The maca powder is optional and can be omitted without any substitutions.
  • Store the bliss balls in an airtight container in the fridge for up to 1 week.
  • Freeze bliss balls for up to 3 months (they'll only take a few minutes to defrost).
  • This recipe can be doubled or tripled.

Nutrition

Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Sodium: 0.3mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.3mg

Thermomix Apple Coleslaw

Our sweet and creamy Thermomix Apple Coleslaw is made with carrots, apple, cabbage, celery and spring onions and is ready in just 5 minutes!

An overhead shot of a bowl of coleslaw.

Our Thermomix Apple Coleslaw recipe is fresh, packed full of vegetables (and apple!) and is perfect for summer BBQs, easy family dinners or a healthy lunch!

Make it into a complete family meal by serving with our Quiche Lorraine, Pumpkin & Feta Tart, Beef Rissoles or Chicken Tenders!

Let's get started!

Why You're Going To Love This Recipe

This simple apple coleslaw recipe is absolutely delicious!

  • Quick & Easy - this easy coleslaw recipe is prepared and ready to eat in just 5 minutes.
  • Fresh & Healthy - packed with carrot, apple, cabbage, celery and spring onions... it's super fresh and delicious!
  • Versatile - serve it on it's own or add your favourite grilled meat or fish to the side!
  • Perfect For Summer BBQs - this salad is always the first to disappear at BBQs (even the kids love it!).
Salad servers in a bowl of coleslaw.

What You Need

Fresh, healthy ingredients make up this yummy Thermomix coleslaw recipe!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for apple coleslaw.

For The Creamy Dressing:

  • Mayonnaise - I recommend using whole egg mayonnaise for the richest and creamiest result
  • Buttermilk
  • Lemon Juice - freshly squeezed or bottled
  • Apple Cider Vinegar
  • Caster Sugar - for a touch of sweetness
  • Salt and Pepper

For The Salad:

  • Cabbage - use green or purple cabbage (or a combo)
  • Apples - there's no need to peel the apples. Simply core and quarter
  • Carrots - again, there's no need to peel the carrots
  • Celery - roughly chopped
  • Spring Onions - finely chopped

Step By Step Instructions

You're going to LOVE this simple Thermomix Apple Coleslaw!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Make The Dressing

Place the dressing ingredients into the Thermomix bowl.

Ingredients in a Thermomix.

Mix until combined and creamy.

Set aside in a seperate bowl.

Creamy dressing in a Thermomix bowl.

Step 2 - Chop The Ingredients

Place the apples and vegetables into the Thermomix bowl.

Chop the vegetables for a couple of seconds. Don't over chop or you'll end up with mush!

Fruit and vegetables in a Thermomix bowl.

Step 3 - Mix

Add the dressing and the finely diced spring onions into the Thermomix bowl.

Mix everything together on REVERSE until combined.

An overhead shot of a bowl of coleslaw.

Expert Tips

  • Be careful to only chop the vegetables for a couple of seconds.
  • Once you've added the dressing to the vegetables, mix on REVERSE to combine.
  • Store in an airtight container for 2 days.
  • This coleslaw is not suitable for freezing.
A bowl of cabbage salad.

FAQs

Can I make this without a Thermomix?

Of course! Simply finely chop the vegetables with a knife and whisk the dressing together in a small bowl before combining.

Can this recipe be doubled?

No - it would exceed the capacity of the Thermomix bowl.

Cabbage, apple and carrot coleslaw salad.

Love making salads and sides in your Thermomix? Here's a few more of our favourites:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A bowl of coleslaw.
Print Recipe
4.86 from 7 votes

Thermomix Apple Coleslaw

Our sweet and creamy Thermomix Apple Coleslaw is made with carrots, apple, cabbage, celery and spring onions and is ready in just 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: Australian, Western
Servings: 8 serves
Calories: 166kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

For The Dressing

  • 115 g mayonnaise
  • 60 g buttermilk
  • 30 g lemon juice
  • 15 g apple cider vinegar
  • 45 g caster sugar
  • sea salt and pepper to taste

For The Salad

  • 300 g cabbage roughly chopped
  • 2 apples quartered
  • 150 g carrots roughly chopped
  • 150 g celery stalks roughly chopped
  • 5 spring onion stems finely sliced

Instructions

  • Place the mayonnaise, buttermilk, lemon juice, apple cider vinegar, caster sugar, salt and pepper into the Thermomix bowl.
    Mix for 20 seconds, Speed 6 or until well combined.
    Set aside.
  • Add the cabbage, apples, carrot and celery to the bowl.
    Chop for 2-3 seconds, Speed 4.
    Scrape down the sides of the bowl and repeat until the coleslaw is the consistency you would like.
  • Pour over the dressing and the finely sliced spring onions and mix for 20 seconds, REVERSE, Speed 2.
    TIP: Use the spatula to help mix.
  • Refrigerate until required.

Notes

RECIPE NOTES & TIPS
  • Be careful to only chop the vegetables for a couple of seconds.
  • Once you've added the dressing to the vegetables, mix on REVERSE to combine.
  • Store in an airtight container for 2 days.
  • This coleslaw is not suitable for freezing.

Nutrition

Calories: 166kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 120mg | Potassium: 193mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3220IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 0.3mg

Thermomix Cheesy Spinach & Feta Gozlemes

If you're a fan of oozy gooey cheesy treats, then this is the recipe for you! Our Thermomix Cheesy Spinach & Feta Gozlemes are perfectly crispy on the outside and oh-so-deliciously cheesy on the inside.

A pile of crunchy vegetarian gozleme.

There's a few Thermomix dinner recipes that are on high rotation in our house... and this is one of them!

These Thermomix Cheesy Spinach & Feta Gozlemes make a great vegetarian option for dinner (or add some leftover lamb if you prefer!).

We like to serve our gozlemes with a variety of homemade dips - hummus, tzatziki, baba ghannoush or beetroot dip.

Why You're Going To Love This Recipe

Our gozleme recipe makes a delicious option for lunch or dinner!

  • Quick & Easy - Our Thermomix Cheesy Spinach & Feta Gozlemes recipe is super quick and easy to make. You simply whip up a basic dough in the Thermomix and set it aside. Then use the Thermomix again to make the filling. It couldn't be easier!
  • Suitable for BBQ or Frying Pan - You can cook our cheesy gozleme on the BBQ or in a frying pan (use the BBQ on hot summer nights, or stay warm in the kitchen during winter!).
  • Versatile - Our gozleme recipe is filled with a delicious spinach and feta filling, however, you can mix and match with whatever fillings you like (why not add in a little leftover lamb or chicken?). Yum!
An overhead shot of spinach and feta gozleme.

What You Need

It takes just a handful of basic pantry staples to make our Thermomix Cheesy Spinach & Feta Gozlemes.

Please scroll down to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for spinach and feta gozlemes.

For The Dough

  • Flour - I recommend using Bakers flour for the best results. Bakers flour is ideal for baking breads and doughs as it has a higher protein content than regular flour.
  • Warm Water
  • Salt - use 1 teaspoon of sea salt
  • Olive Oil - use a mild olive oil

For The Cheesy Spinach Filling

  • Herbs - use fresh parsley and mint (dried herbs do NOT work well in this filling)
  • Spinach - use baby spinach or chop regular spinach into smaller chunks before adding to the Thermomix
  • Cheese - use cheddar or mozzarella (or a combination of the two). I like to use at lease some mozzarella as it gives that oozy cheesy texture to the gozlemes.
  • Garlic - use pre-minced garlic or mince your own fresh cloves.
  • Lemon juice - freshly squeezed is best, but bottled lemon juice is also fine to use
  • Feta - choose a soft feta (like Danish feta) or a soft goats cheese

Step By Step Instructions

You won't believe how simple it is to make our Thermomix Cheesy Spinach & Feta Gozlemes!

Please scroll down to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Prepare The Dough

Place the dough ingredients into the Thermomix bowl. Mix to combine.

Ingredients for gozleme dough in a Thermomix bowl.

Then knead for 2 minutes.

Dough in a Thermomix.

Set the dough aside in a bowl to rest for 30 minutes.

Dough in a bowl.

Step 2 - Prepare The Filling

Meanwhile, prepare the filling by grating the cheese and setting aside.

Grated cheese in a Thermomix.

Next chop the spinach and fresh herbs.

Chopped spinach and herbs in a Thermomix.

Add the reserved grated cheese, plus the remaining filling ingredients into the Thermomix bowl.

Gozleme filling mixture in a Thermomix.

Mix to combine.

Step 3 - Roll Out The Dough & Add The Filling

Divide the dough into 8 equal sized portions and roll out into a thin shape.

(TIP: it really doesn't matter what shape you end up with... but the thinner you roll the dough, the crispier your gozlemes will be!).

Gozleme dough rolled out thinly on a board.

Place an ⅛th of the filling on to one side of the dough and fold the other side over to enclose.

Spinach filling on gozleme dough.
Gozleme folded over.

Step 4 - Cook The Gozlemes

Cook the gozlemes on a BBQ or frying pan over golden brown and crunchy.

Repeat with the remaining gozlemes.

Crunchy baked spinach and cheese savoury breads.

Expert Tips

Follow our top tips for the perfect Thermomix Cheesy Spinach & Feta Gozlemes!

  • Bakers flour will give you the best possible gozlemes... but plain flour will also work!
  • Allow the dough to rest for 30 minutes.
  • You can use a cheddar or mozzarella cheese or a combination of the two. I highly recommend using at least a portion of mozzarella as that's what will give you the oozy gooey cheese filling.
  • Choose a soft feta (such as Danish feta) or a goats cheese.
  • Roll the dough out as thinly as you can (the thinner the dough, the crispier your gozlemes will be!
  • Cook the gozlemes on a frying pan or BBQ.
  • Store leftovers in the fridge for up to 2 days.
  • Freeze leftovers for up to 3 months.
Golden chargrilled gozleme.

FAQs

Do I need to use mozzarella cheese?

I highly recommend using mozzarella cheese as this is what gives the filling it's oozy, gooey cheesy texture!

Can I make this in any version of the Thermomix?

Yes! This recipe is suitable for all models of the Thermomix.

Can I freeze the leftover gozlemes?

Absolutely! While they're at their very best when cooked fresh, you can freeze and reheat gozlemes.

Grilled gozlemes with spinach and feta.

Love making savoury breads and muffins in your Thermomix?

Here's a few more of our favourites!

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

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A stack of spinach and feta gozlemes.
Print Recipe
5 from 9 votes

Thermomix Cheesy Spinach & Feta Gozlemes

Our Thermomix Cheesy Spinach & Feta Gozlemes make a delicious lunch or dinner!
Prep Time10 minutes
Cook Time20 minutes
Resting Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: greek
Servings: 8 serves
Calories: 471kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Stove-top
  • frying pan or BBQ grill

Ingredients

For The Dough

  • 600 g Bakers flour or plain flour
  • 410 g warm water
  • 1 teaspoon salt
  • 2 tbs olive oil

For The Filling

  • 10 g fresh mint
  • 10 g fresh parsley
  • 150 g baby spinach
  • 150 g cheese mozzarella or cheddar - or a combination
  • 2 teaspoon minced garlic
  • Juice 1 lemon
  • 250 g feta crumbled

Instructions

  • Place the flour, warm water, salt and olive oil into the Thermomix bowl. Mix for 10 seconds, Speed 10.
  • Scrape down the sides and then mix on Interval Speed/Kneading Function for 2 minutes.
  • Place into a bowl and cover with plastic wrap. Leave for at least 30 minutes to rest.
  • Place the cheese into the Thermomix bowl. Press Turbo 5-10 times or until grated. Set aside.
    Tip: use the spatula through the MC hole to help mix.
  • Place the mint, parsley and baby spinach into the Thermomix bowl and mix for 15 seconds, Speed 10. Scrape down the sides and repeat.
  • Add the the grated cheese, minced garlic, lemon juice and feta. Season with salt and pepper.
    Mix for 15 seconds, Speed 2.
  • Divide the dough into 8 equal portions.
    Roll each ball into a large, thin circle
    TIP: the thinner your dough is rolled out, the crunchier your gozlemes will be!
  • Place one-eighth of the spinach/feta mixture onto one side of the circle (leaving a 2cm gap near the outside edge.
  • Fold the other half over and press down to seal the filling.
  • Brush the dough with olive oil and cook over a BBQ grill or in a frying pan for approximately 5 minutes (flipping halfway through), until golden and crispy.
  • Repeat with the remaining gozlemes (keep the others warm in the oven while you cook).
  • Cut into slices and serve with fresh lemon, dips and olives.

Notes

RECIPE NOTES & TIPS
  • Bakers flour will give you the best possible gozlemes... but plain flour will also work!
  • Allow the dough to rest for 30 minutes.
  • You can use a cheddar or mozzarella cheese or a combination of the two. I highly recommend using at least a portion of mozzarella as that's what will give you the oozy gooey cheese filling.
  • Choose a soft feta (such as Danish feta) or a goats cheese.
  • Roll the dough out as thinly as you can (the thinner the dough, the crispier your gozlemes will be!
  • Cook the gozlemes on a frying pan or BBQ.
  • Store leftovers in the fridge for up to 2 days.
  • Freeze leftovers for up to 3 months.

Nutrition

Calories: 471kcal | Carbohydrates: 60g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 790mg | Potassium: 238mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 2236IU | Vitamin C: 8mg | Calcium: 325mg | Iron: 4mg

Thermomix Nutella Cheesecake

Our easy Thermomix Nutella Cheesecake takes no time at all to make and is the perfect make ahead dessert! This cheesecake has a rich chocolate hazelnut filling and the addition of hazelnuts in the crust really does make this dessert extra special!

Nutella cheesecake on a white plate with a piece taken out of it

This Thermomix Nutella Cheesecake recipe is so easy to put together and is guaranteed to be a hit with all of your guests.

Why you will love this recipe:

  • No Bake - you don't have to turn on your oven to make this cheesecake!
  • Few Ingredients - to make this cheesecake you need just SIX simple ingredients
  • Make Ahead - This Nutella Cheesecake can be made up to 3 days before you plan to eat it.
side view of a slice of nutella cheesecake on a white plate

Thermomix Nutella Cheesecake Ingredients:

Please note you will find the full list of ingredients and method in the recipe card below:

  • Nutella - you will need a large jar of Nutella for this recipe
  • Hazelnuts - you can also use hazelnut meal if you prefer
  • Chocolate Flake - this cheesecake can be decorated in a number of ways, it is delicious topped with roasted hazelnuts and also chocolate pieces.
  • Cream Cheese - we recommend using full fat cream cheese for this recipe as it will set firmer than low fat versions.
Ingredients to make a Thermomix Nutella Cheesecake

How to Make this Cheesecake Recipe:

  1. Blitz the biscuits and hazelnuts.
  2. Melt the butter and combine before transferring to a springform dish.
  3. Place the ingredients for the cheesecake filling into your Thermomix bowl and mix until smooth and creamy.
  4. Pour the filling over your base and smooth the surface.
  5. Add chocolate flake pieces or roasted hazelnuts and pop into the fridge to set.
collage of steps to make a Nutella Cheesecake in a Thermomix

Tips for Making the BEST Thermomix Nutella Cheesecake:

  • The time it takes to combine the ingredients for your cheesecake filling will depend on the temperature of the cream cheese, if it is still quite firm it will take longer to achieve a smooth consistency.
  • Cream Cheese – you will need two blocks of cream cheese for this recipe
  • You can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits.
  • You can use hazelnut meal instead of crushing your own if you prefer.
  • For best results, allow this cheesecake to cool in the fridge overnight.
  • To store, place into the fridge and enjoy within 7 days.

More Easy Dessert Recipes:

side view of a slice of nutella cheesecake on a white plate
Print Recipe
4.86 from 7 votes

Thermomix Nutella Cheesecake

Our no-bake Thermomix Nutella Cheesecake is so easy to make! The perfect dessert.
Prep Time15 minutes
Chilling Time6 hours
Total Time15 minutes
Course: Dessert
Cuisine: Australian
Servings: 12 serves
Calories: 573kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • 20cm springform tin
  • Thermomix

Ingredients

  • 250 grams Chocolate Ripple Biscuits (1 pack)
  • 80 grams butter
  • ¾ cup hazelnuts toasted
  • 450 grams Nutella
  • 500 grams cream cheese
  • 80 grmas icing sugar

Instructions

  • Line the base of a 22cm springform tin with baking paper
  • Lightly toast the hazelnuts under a grill until the skins begin to crack. Use a clean tea towel to rub the skin off the hazelnuts and set aside until needed.
  • Place the chocolate ripple biscuits, ½ cup of toasted hazelnuts and the softened butter into your Thermomix bowl. Mix for 10 seconds on speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds on speed 7.
  • Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
  • Place the cream cheese, icing sugar and Nutella into a clean Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 30 seconds on speed 5 or until the cheesecake mixture is smooth and creamy.
  • Pour the cheesecake mixture over the biscuit base and top with the remaining toasted hazelnuts.
  • Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.
  • Remove the set cheesecake from the fridge and serve immediately.

Notes

  • The time it takes to combine the ingredients for your cheesecake filling will depend on the temperature of the cream cheese, if it is still quite firm it will take longer to achieve a smooth consistency.
  • Cream Cheese – you will need two blocks of cream cheese for this recipe
  • You can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits.
  • You can use hazelnut meal instead of crushing your own if you prefer.
  • For best results, allow this cheesecake to cool in the fridge overnight.
  • To store, place into the fridge and enjoy within 7 days.

Nutrition

Calories: 573kcal | Carbohydrates: 48g | Protein: 7g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 244mg | Potassium: 316mg | Fiber: 3g | Sugar: 36g | Vitamin A: 732IU | Vitamin C: 0.5mg | Calcium: 101mg | Iron: 2mg

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Thermomix Toblerone Cheesecake

Our most popular rich and creamy Thermomix Toblerone Cheesecake recipe! It takes just 10 minutes to prepare this delicious dessert.

A piece of Toblerone Cheesecake made in a Thermomix.

My all-time favourite dessert is cheesecake!

Whether it's a Mars Bar cheesecake, a mango cheesecake, a Nutella cheesecake or this Toblerone cheesecake... if there's cheesecake involved, I'm one happy girl.

A close up of a chocolate cheesecake topped with grated Toblerone chocolate.

Why You're Going To Love This Recipe

This is one of the oldest recipes on ThermoBliss and it's also one of the most popular... try it for yourself and see why everyone loves it so much:

  • Easy To Prepare - Our Toblerone cheesecake takes just 10 minutes to prepare. This recipe is completely no-bake, making it a great option for everyone from beginner cooks right through to experienced chefs.
  • Make Ahead - Like all no-bake cheesecakes, this recipe requires 8 hours chilling time (best overnight). This means that you can prepare dessert the day before you require it, with no effort or fuss on the day!
  • Perfect For Celebrations - Our Toblerone Cheesecake makes the BEST dessert at your special celebrations, birthdays and Christmas.
A slice of cheesecake being removed.

What You Need

A simple 7 ingredient Thermomix Toblerone Cheesecake.

Note: please scroll to the recipe card for the ingredient quantities and full detailed method.

The ingredients for Toblerone cheesecake.
  • Butter - use either salted or unsalted butter for this recipe.
  • Chocolate Ripple Biscuits - I use Arnotts choc ripple biscuits which are popular in Australia. You can use any plain sweet chocolate biscuits you like.
  • Almond Meal - also known as ground almonds. You can use store-bought almond meal or make your own in the Thermomix.
  • Toblerone - a famous Swiss chocolate that is available in supermarkets worldwide.
  • Cream Cheese - use blocks of firm cream cheese (not light or spreadable). I use full fat Philadelphia cream cheese.
  • Caster Sugar - also known as super fine sugar.
  • Thickened Cream - choose a thickened or whipping cream.

Step By Step Instructions

It's so easy to make our Thermomix Toblerone Cheesecake.

Note: please scroll to the recipe card for the ingredient quantities and full detailed method.

Step 1 - Make The Base

Melt the butter in the Thermomix bowl.

Melted butter in a Thermomix.

Add the chocolate ripple biscuits and the almond meal and mix to combine.

Chocolate biscuits, butter and almond meal in a jug.

Press firmly into a prepared springform pan.

Chocolate biscuit crumbs pressed into a tin.

Step 2 - Prepare The Filling

Melt the Toblerone chocolate in a clean Thermomix bowl.

Toblerone chocolate in a Thermomix.
Melted Toblerone in a Thermomix.

Add the cream cheese, caster sugar and thickened cream and mix until combined.

Cream cheese, cream and sugar in a Thermomix bowl.
Chocolate cheesecake mixture in a Thermomix.

Pour over the base.

Chocolate cheesecake mixture in a round tin.

Step 3 - Grate The Chocolate

Place the extra Toblerone chocolate into a clean Thermomix bowl.

Finely grate the chocolate and then sprinkle over the cheesecake.

Grated chocolate in a round springform pan.

Chill in the fridge for a minimum of 8 hours (preferably overnight).

Expert Tips

Make our Thermomix Toblerone Cheesecake perfectly every single time!

Room Temperature

To ensure a smooth cheesecake, ensure the cream cheese is at room temperature before using.

Can I use spreadable cream cheese?

No, this cheesecake requires blocks of full fat cream cheese (not light or spreadable).

Storing

Keep the cheesecake stored in the fridge and consume within 3 days.
As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving.

Freezing

This recipe is not suitable to freeze.

A piece of Toblerone cheesecake with grated chocolate on top.

If you love cheesecake as much as we do, try some more of our favourite cheesecake recipes:

A half eaten piece of Toblerone Cheesecake made in a Thermomix.

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A piece of Toblerone Cheesecake made in a Thermomix.
Print Recipe
4.74 from 15 votes

Thermomix Toblerone Cheesecake

Our most popular rich and creamy Thermomix Toblerone Cheesecake recipe! It takes just 10 minutes to prepare this delicious dessert.
Prep Time10 minutes
Chilling Time8 hours
Total Time8 hours 10 minutes
Course: Desserts
Cuisine: Western
Servings: 12 serves
Calories: 461kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • Thermomix

Ingredients

For The Base

  • 100 g butter
  • 250 g Arnotts choc ripple biscuits see notes
  • 30 g almond meal ground almonds

For The Filling

  • 200 g Toblerone plus an extra 100g, to decorate
  • 500 g cream cheese room temperature
  • 110 g caster sugar
  • 120 g thickened cream

Instructions

  • Line the base of a 22cm springform tin with baking paper and lightly grease the sides.
  • Cut the butter in half and place it into your Thermomix bowl. Cook for 2 minutes, 60 degrees, Speed 3 (or until melted).
  • Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 9.
    Use your spatula to scrape down the sides and mix again for another 10 seconds, Speed 7.
  • Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and press the surface down firmly.
  • Break 200g of toblerone into pieces.
    Put the pieces into your Thermomix bowl and chop for 10 seconds, Speed 7 before cooking for 3 minutes, 60 degrees, Speed 2, until melted.
  • Cut the softened cream cheese into quarters and add it along with the caster sugar and thickened cream to the melted toblerone mixture.
    Mix for 30 seconds, Speed 5.
    Scrape down the sides and mix for another 1 minute, Speed 5, or until combined.
  • Pour the cheesecake mixture over the chocolate base.
  • In a clean Thermomix bowl, grate the remaining Toblerone for 10 seconds, Speed 8. Sprinkle over the top of the cheesecake.
  • Place the toblerone cheesecake into the fridge fo a minimum of 8 hours (preferably overnight) to set.

Notes

RECIPE NOTES & TIPS
Ingredients Info:
  • Chocolate Ripple Biscuits - I use Arnotts choc ripple biscuits which are popular in Australia. You can use any plain sweet chocolate biscuits you like.
  • Almond Meal - also known as ground almonds. You can use store-bought almond meal or make your own in the Thermomix.
  • Cream Cheese - use blocks of firm cream cheese (not light or spreadable). I use full fat Philadelphia cream cheese.
 
More Recipe Tips:
  • To ensure a smooth cheesecake, ensure the cream cheese is at room temperature before using.
  • Keep the cheesecake stored in the fridge and consume within 3 days.
    As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving.
  • This recipe is not suitable to freeze.

Nutrition

Calories: 461kcal | Carbohydrates: 37g | Protein: 5g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 344mg | Potassium: 159mg | Fiber: 2g | Sugar: 25g | Vitamin A: 917IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Thermomix Brioche Buns

Our sweet, soft and fluffy Thermomix Brioche Rolls make the perfect buns for burgers or mini sliders, or simply serve with a bowl of soup!

Golden sesame seed brioche rolls.

Planning your next burger night?

Make your own homemade Thermomix Brioche Rolls using our super easy recipe and you'll have 10 large burger rolls or 20 mini sliders!

These soft, sweet rolls are so simple to prepare using your Thermomix... let it mix and knead the dough for you.

Wanting to bake more of your own loaves and breads?

Try our classic white bread loaf, sourdough loaf or chia and seeds loaf.

Why You're Going To Love This Recipe

What's not to love about these restaurant style brioche buns!?

  • Made using basic pantry ingredients - forget making a trip to the supermarket, you probably have all of the ingredients you need at home!
  • No additives or preservatives - unlike store-bought brioche rolls, our homemade rolls contain ABSOLUTELY NO additives or preservatives... which means you know exactly what's in them!
  • Just like your favourite store-bought brioche rolls... but better - we all love a restaurant bought brioche burger, so why not make your own at home? You wont believe how easy it is!
  • Versatile - use our recipe to make 10 extra large burger buns or 20 mini slider buns
Mini brioche rolls.

What You Need

Just a handful of basic ingredients are needed to make Thermomix brioche buns.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for brioche rolls.
  • Sugar - use caster sugar for this recipe
  • Milk - full cream milk will give you the best results
  • Dried instant yeast - ensure that you check that your yeast is still in date and active before using
  • Butter - softened to room temp
  • Salt
  • Flour - Bakers flour or bread flour will give you the BEST results, but regular plain flour can also be used
  • Egg - use a large egg (*approx 60g)
  • Egg whites and water - for brushing over the top of the buns. This gives them their golden colour
  • Sesame seeds - for sprinkling over the top

Step By Step Instructions

You won't believe how easy it is to prepare brioche buns using your Thermomix! Let it do all of the hard work for you...

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Activate The Yeast

Place the milk, caster sugar and dried yeast into the Thermomix bowl.

Heat for 1 minute.

Yeast and water in a Thermomix.

Step 2 - Add The Remaining Ingredients

Add the butter, salt, flour and egg and mix together.

Flour in a Thermomix.

Until combined.

Dough in a Thermomix.

Step 3 - Knead

Use the Kneading/Interval function to knead the dough.

Dough in a Thermomix.

Step 4 - Allow To Rise

Place the dough into a ThermoServer and place into a warm spot.

Unrisen dough in a ThermoServer.

Allow to rest for 30 minutes or until doubled in size.

Risen dough in a ThermoServer.

Step 5 - Make The Buns

Divide the dough into 10 extra large buns or 20 mini slider buns.

Place onto a tray and leave for a further 20 minutes.

Balls of dough on a baking tray.

Step 6 - Bake

Brush the tops of the buns with the whisked egg and water mixture.

Sprinkle over the sesame seeds.

Bake for 20-30 minutes (depending on the bun size) or until golden on top and the buns sound hollow when tapped.

Mini uncooked burger sliders in a baking tray.

Allow the buns to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Expert Tips

Follow our top tips for the perfect Thermomix brioche buns!

  • Use Bakers flour or bread flour. This will give you the best, softest buns! If you don't have bread flour, you 'can' use regular plain flour but your buns wont be quite as good!
  • Check your yeast to make sure that it's still active and in date before using.
  • Allow the dough to rise in a warm spot until doubled in size. If you live in a cool climate, you can always place a hot water bottle under the base of the ThermoServer.
  • If you don't have a ThermoServer, you can place the dough into a large bowl and cover the top with a tea towel.
  • Brushing the tops of the dough buns with a mix of egg whites and water before baking will ensure that they have a lovely golden, crunchy top once baked.
  • The cooking time will depend on your oven and also the size of your buns. Cook for 20-30 minutes or until the buns are golden on top and sound hollow when tapped.
  • Our Thermomix brioche buns are best served on the day of baking, but they can be stored in a bread bag or wrapped in a tea towel for 1-2 days.
  • Once cooled, you can freeze the buns for up to 3 months.
An overhead shot of golden brioche rolls with sesame seeds.

FAQs

How many brioche buns does this recipe make?

Our recipe makes 10 extra large brioche buns or 20 mini brioche sliders.

Serving suggestions

Fill our brioche buns with any of your favourite fillings (such as pulled pork and slaw, Korean chicken and salad, chicken schnitzel and cheese)... the options are endless!
Alternatively, serve the rolls plain with a bowl of soup.

How do you get the tops of the buns to be golden?

Our recipe ensures that your buns will be golden and crunchy on top! Simply whisk together egg whites and water and brush over the top of the buns before baking.

Soft fluffy white brioche sliders.

The Thermomix makes preparing your own homemade breads, rolls and loaves an absolute breeze!

Here's a few more of our favourite Thermomix bread recipes:

A half eaten soft brioche roll.

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

ThermoBliss complete set
Mini brioche rolls.
Print Recipe
5 from 4 votes

Thermomix Brioche Buns

The yummiest and easiest Thermomix brioche buns ever!!!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Basics
Cuisine: French
Servings: 20 serves
Calories: 169kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • 30 g caster sugar
  • 330 g milk
  • 3 teaspoon dried instant yeast
  • 80 g softened butter
  • 1 teaspoon salt
  • 650 g bakers flour or plain flour
  • 1 egg
  • 2 egg whites to brush the top of the buns (or you can use milk instead)
  • 1 tbs water
  • sesame seeds for sprinkling

Instructions

  • Grease a large flat baking tray and set aside.
  • Add the sugar, milk and yeast to the Thermomix bowl and warm for 1 minute, 37 degrees, Speed 1.
  • Add the butter, salt, flour and 1 egg. Mix for 10 seconds, Speed 7.
  • Knead on Interval Speed/Kneading Function for 3 minutes.
  • Place into the Thermoserver or a bowl, cover with a tea towel and place into a warm area to prove for 30 minutes (by this time the dough should have doubled in size).
  • Divide the dough into 10 equal pieces (for larger buns) or 20 equal pieces (for mini buns).
  • Shape into buns and place into the baking tray (touching one another).
    Leave for a further 20 minutes to prove.
  • Preheat oven to 200 degrees celsius (fan-forced).
  • Whisk the egg whites and water together with a fork and then brush over the top of the buns.
    Sprinkle with sesame seeds.
  • Bake in the oven for 20-30 minutes (cooking time will depend on the size of your buns).
    The buns are ready when they are golden brown and sound hollow when tapped.
  • Leave in the baking tray for 5 minutes and then transfer to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • Use Bakers flour or bread flour. This will give you the best, softest buns! If you don't have bread flour, you 'can' use regular plain flour but your buns wont be quite as good!
  • Check your yeast to make sure that it's still active and in date before using.
  • Allow the dough to rise in a warm spot until doubled in size. If you live in a cool climate, you can always place a hot water bottle under the base of the ThermoServer.
  • If you don't have a ThermoServer, you can place the dough into a large bowl and cover the top with a tea towel.
  • Brushing the tops of the dough buns with a mix of egg whites and water before baking will ensure that they have a lovely golden, crunchy top once baked.
  • The cooking time will depend on your oven and also the size of your buns. Cook for 20-30 minutes or until the buns are golden on top and sound hollow when tapped.
  • Our Thermomix brioche buns are best served on the day of baking, but they can be stored in a bread bag or wrapped in a tea towel for 1-2 days.
  • Once cooled, you can freeze the buns for up to 3 months.

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 157mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 0.002mg | Calcium: 28mg | Iron: 2mg

Thermomix Spinach and Ricotta Rolls

Our Thermomix Spinach and Ricotta Rolls are simple to make and can be ready to enjoy within 45 minutes. They make a great vegetarian option at your next party, are freezer friendly and also perfect for the kids lunchboxes.

You don't need many ingredients to put these yummy rolls together and the hardest part is waiting for the to cook in the oven!  These Spinach and Ricotta Rolls are also a great recipe to make ahead of time and pop into the freezer for when you need them.

Why you will love this recipe:

  • Quick to prepare - these Spinach and Ricotta Rolls take around 15 minutes to prepare for the oven.
  • Versatile - feeding a crowd? You can make these rolls smaller bite sized pieces or leave them bigger to make a meal.
  • Freezer friendly - both the cooked and uncooked rolls can be stored in the freezer for up to two months.
overhead view of three thermion spinach and ricotta rolls on a green speckled plate with a wire rack holding more rolls behind it.

Ingredients:

Please note, you will find the full ingredient list and instructions in the recipe card below:

  • Spinach - I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
  • Ricotta Cheese
  • Parmesan Cheese
  • Egg
  • Puff Pastry
  • Nutmeg
Thermomix Spinach and Ricotta Rolls

How to Make Thermomix Spinach and Ricotta Rolls:

  • Grate the parmesan cheese.
  • Combine the ingredients for the filling in your Thermomix bowl and mix to combine.
  • Slice the pastry sheets in half and add the filling.
  • Roll the pastry sheet to enclose the filling.
  • Cut the rolls into pieces.
  • Place onto a baking tray and cook until the pastry is golden.
Collage showing the steps to make a spinach and ricotta rolls in the thermomix.

Tips for Making this Recipe:

  • I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
  • You can omit the nutmeg if you wish.
  • Either fresh or pre-packaged ricotta can be used for this recipe.
  • For a crispy pastry base, I recommend placing the rolls directly onto a greased baking tray. If you use baking paper the base of the rolls will not crisp as much.
  • To store, place into the fridge and enjoy within 5 days.
  • To freeze, place in a freezer safe container and store for up to two months.
Adult hand holding up a spinach and ricotta roll.

More Delicious Snack Recipes:

three thermion spinach and ricotta rolls on a green speckled plate.
Print Recipe
5 from 9 votes

Thermomix Spinach and Ricotta Rolls

A winner with the whole family - these Thermomix Spinach and Ricotta Rolls are always a favourite! And they're freezer friendly too!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snacks
Cuisine: Australian
Diet: Vegetarian
Diet: vegetarian
Servings: 32 rolls
Calories: 212kcal
Author: Lucy & Lauren

Equipment

  • 2 x Baking Trays

Ingredients

  • 500 grams ricotta
  • 80 grams parmesan cheese
  • 100 grams baby spinach leaves
  • 1 egg
  • 4 sheets puff pastry partially thawed
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • 1 tablespoon sesame seeds optional

Instructions

  • Lightly grease two baking trays and preheat your oven to 210 degrees celsius (fan-forced).
  • Cut the parmesan cheese into cubes no bigger than 3cm and place in your Thermomix bowl to mix for 10 seconds on speed 9 to grate.
  • Add the ricotta, baby spinach leaves, 1 egg, nutmeg and salt and pepper to your Thermomix bowl and mix for 15 seconds on speed 4 or until all of the ingredients have combined.
  • Break the extra egg into a small bowl and lightly whisk.
  • Place the partially thawed pastry squares on your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
  • Roll the pastry (starting from the edge without the egg) to enclose the filling.
  • Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
  • Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
  • Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Notes

  • I use baby spinach leaves for this recipe, however you can use frozen spinach if you wish. I suggest you remove any excess liquid from the spinach as otherwise the pastry will be soggy.
  • You can omit the nutmeg if you wish.
  • Either fresh or pre-packaged ricotta can be used for this recipe.
  • For a crispy pastry base, I recommend placing the rolls directly onto a greased baking tray. If you use baking paper the base of the rolls will not crisp as much.
  • To store, place into the fridge and enjoy within 5 days.
  • To freeze, place in a freezer safe container and store for up to two months.

Nutrition

Calories: 212kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

Looking for even more?

You can find even more delicious recipes in our books and eBooks, shop the full collection here.

How to Make Meringue in a Thermomix

Want to know the easiest way to make meringue in a Thermomix? Follow our simple 10 minute recipe for perfectly creamy and smooth meringue every single time!

A Pinterest image of meringue in a bowl.

Christmas baking has never been easier with our step by step guide for how to make meringue in the Thermomix.

This recipe is perfect for pavlovas, lemon meringue pie and mini meringues or mini meringue wreaths. Enjoy!

A grey bowl with white meringue in it.

What You Need

Would you believe that you only need 3 ingredients to make meringue! And you probably already have them in your fridge or pantry:

Note: please scroll to the recipe card below for the ingredient quantities and full detailed method.

  • sugar - you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it's best to use caster or white sugar.
  • egg whites - use large eggs (approximately 55g)
  • cream of tartar - this is used to stabilise the meringue and helps it to hold it's shape when baked.

How To Make Meringue In The Thermomix?

It couldn't be easier to make meringue using your Thermomix! In just 10 minutes and a couple of basic steps, you'll have beautifully creamy meringue ready for your pavlovas, lemon meringue pies, mini meringue wreaths and more!

Note: please scroll to the recipe card below for the ingredient quantities and full detailed method.

Step 1 - Mill The Sugar

Ensure your Thermomix is clean and dry and the mill your choice of sugar (raw, caster or white) until it resembles a fine powder.

Set aside.

Sugar in a Thermomix bowl.
Milled sugar in a Thermomix bowl.

Step 2 - Whip The Egg Whites & Cream Of Tartar

Clean and dry the bowl. With the butterfly inserted, whip the egg whites and cream of tartar until stiff peaks have formed.

Egg whites in a Thermomix bowl.
Meringue in a Thermomix bowl.

Step 3 - Add The Sugar

Slowly add the sugar and continue to mix until all of the sugar has been combined.

Meringue on a Thermomix butterfly.

Cooking Times

The cooking time for your meringue will depend on whether you choose to cook it as little mini meringues or as one whole pavlova.

Mini Meringues

  • Preheat oven to 150 degrees celsius (fan-forced).
  • Line baking trays with baking paper.
  • Place 2-3 tablespoons of mixture onto the tray. Hollow out the middle slightly with a spoon (this is where you will add your filling later).
  • Repeat with remaining mixture.
  • Reduce oven temperature to 120 degrees.
  • Bake mini meringues for 55 minutes. Switch off the oven and keep the door closed until the temperature has cooled completely.

Whole Pavlova

  • Preheat oven to 120 degrees celsius (fan-forced).
  • Pour the mixture onto an oven tray covered with foil. Bake for exactly 1 hour and 20 minutes.
  • Turn oven off and allow the pavlova to cool completely.
  • Decorate with whipped cream and berries.
A bowl filled with creamy meringue.

FAQ

Do I really need to use a clean and dry Thermomix bowl?

Yes this is essential for milling the sugar as well as for whipping the egg whites and cream of tartar.

What happens if my egg whites are cold?

The quickest and easiest way to whip egg whites is when they are at room temperature. Try to remove them from the fridge at least an hour before using.

What can I make with my meringue?

The options are endless!!! Lemon meringue pie, pavlova, Christmas mini wreaths and more!

How long will my baked meringues last?

Meringues baked without any filling will last for up to 3 weeks in an airtight container at room temperature.

Thermomix Christmas Cookbook

Our Thermomix Christmas Cookbook is filled with 24 delicious sweets, treats and dessert Thermomix recipes – plus it comes with a FREE eBook version emailed immediately upon purchase.

Shop the cookbook here

The ultimate collection of Thermomix Christmas Recipes can be found in our Thermomix Christmas Cookbook! RRP $16.95 (includes a hadcopy printed cookbook plus a free eBook version).
A bowl filled with creamy meringue.
Print Recipe
4.88 from 8 votes

How to Make Meringue in a Thermomix

Want to know the easiest way to make meringue in a Thermomix? Follow our simple 10 minute recipe for perfectly creamy and smooth meringue every single time!
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Dessert
Cuisine: Western
Servings: 6 serves
Calories: 145kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 200 g sugar raw, white or caster
  • 6 egg whites room temperature
  • ½ teaspoon cream of tartar

Instructions

  • Place the sugar into a clean and dry Thermomix bowl. Mill on Speed 10 for 15 seconds. Set aside in a separate bowl.
  • Wash and dry the Thermomix bowl so that it is completely clean and there is no moisture whatsoever remaining. Insert the butterfly.
  • Add the room temperature egg whites and the cream of tartar to the Thermomix bowl. Whip for 3-4 minutes on Speed 3.5, 50 degrees or until stiff peaks have formed.
  • Reduce to Speed 2.5 (with the temp still on 50 degrees) and add the sugar, one tablespoon at a time (this will take a further 3-4 minutes approximately).

Notes

RECIPE NOTES & TIPS
  • sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
  • egg whites – use large eggs (approximately 55g)
  • cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
  • sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
  • egg whites – use large eggs (approximately 55g)
  • cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
Recipes - The options are endless!!! Lemon meringue pie, pavlova, Christmas mini wreaths and more!
Cooking Times - refer to post for cooking times for mini meringues and a whole pavlova. 
Storing - Meringues baked without any filling will last for up to 3 weeks in an airtight container at room temperature.

Nutrition

Calories: 145kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Sodium: 50mg | Potassium: 90mg | Sugar: 33g | Calcium: 2mg

Thermomix Cinnamon Cake

Is there anything better than the smell of a freshly baked cake, especially one made from cinnamon?  This simple Thermomix Cinnamon Cake will fill your kitchen with the lovely aroma cinnamon while it bakes, just teasing you for what is to come when you finally try a piece

Cinnamon Cake baked in a bundt tin sitting on a cream cake stand.

I think this cake is best served as it is straight from the oven, however you could fancy it up a little and brush a little melted butter over the cake while it's still warm and sprinkle with some more cinnamon and sugar.

Why you will love this recipe:

  • Made with pantry staples - you will need just six basic ingredients to put this delicious cake together.
  • Perfect for any occasion - from a yummy lunchbox snack to a special afternoon tea treat, this Cinnamon Cake has you covered!
  • Versatile - this cake can be baked in a variety of cake tins. I love to make it in a bundt tin but it can also be baked in a round or loaf cake tin.
  • Freezer friendly - store in the freezer for up to two months.
three slices of cinnamon cake sitting on a white plate. In the background is the cream cake stand with the remaining cake sitting on top.

Ingredients

Please note you will find the full list of ingredients in the recipe card below.

  • Butter - we use unsalted butter for this recipe. It is important to ensure your butter is at room temperature before starting this recipe.
  • Caster Sugar - also known as superfine sugar.
  • Eggs - 70 gram eggs were used for this recipe.
  • Self-Raising Flour - you can use plain flour with 2 teaspoons of baking powder added.
  • Cinnamon
  • Milk - either full cream or skim milk can be used.
Ingredients needed to make a Cinnamon Cake in a Thermomix.

HOW TO MAKE A CINNAMON CAKE IN A THERMOMIX:

Step 1. Combine the butter and sugar until pale and creamy.

Butter and Caster Sugar combined in a Thermomix bowl.

Step 2. Add the remaining ingredients and combine.

Cinnamon Cake batter in a Thermomix bowl.

Step 3. Transfer the cake batter to a greased cake tin. Gently smooth the surface.

Cinnamon Cake batter sitting in a bundt tin.

Step 4. Bake until golden and cooked through when tested with a skewer.

Cinnamon Cake with a slice taken out of it.

RECIPE HINTS AND TIPS

  • It is important to use butter which has been slightly softened when making this cake. If the butter is too firm it will take longer to incorporate with the caster sugar.
  • The cake pictured was baked in a 22cm bundt tin. Please note you can also use a 22cm round tin or a large loaf pan to make this Cinnamon Cake. The cooking time will however vary. I suggest checking your cake after 25 minutes.
  • For extra flavour, you can brush melted butter over the cake while it is still warm. Then lightly sprinkle with caster sugar and cinnamon.
  • Store this cake in an airtight container in a cool dry place for up to five days. 
  • To freeze, place in a freezer safe container (or wrap with foil) and store for up to two months.
What does Cinnamon do to a cake?

Along with giving your cake flavour, the addition of cinnamon will also colour the cake.

What makes a cake fluffy?

The combining of the butter and sugar is what helps to give cakes such as this Cinnamon Cake its light and fluffy texture.

Slice of cinnamon cake on a white plate.

YOU MAY ALSO ENJOY:

Cinnamon Cake baked in a bundt tin sitting on a cream cake stand.
Print Recipe
4.82 from 11 votes

Thermomix Cinnamon Cake

Our soft and fluffy Thermomix Cinnamon Cake is made with simple ingredients and is the perfect afternoon tea treat!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: Australian
Servings: 12 Slices
Calories: 267kcal
Author: Lucy & Lauren

Equipment

  • 1 x 22cm round cake tin - see notes

Ingredients

  • 180 grams butter softened
  • 155 grams caster sugar
  • 2 eggs 70 gram eggs
  • 300 grams self raising flour
  • 1 teaspoon cinnamon
  • 180 grams milk

Instructions

  • Preheat your oven to 180 degrees celsius (fan-forced) and line the base and sides of a 22cm round cake tin with baking paper.
  • Place the butter and caster sugar into your Thermomix bowl and mix for 20 seconds on speed 4.
  • Add the self raising flour, eggs, cinnamon and milk and mix for 15 seconds on speed 5. Scrape down the sides of the bowl and mix for a further 15 seconds on speed 5.
  • Spoon the cinnamon cake mixture into your prepared cake tin and gently smooth the surface. Place the cake into the oven and cook for 30 minutes or until cooked through when tested with a skewer.
  • Carefully remove the cinnamon cake from the oven and allow it to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

  • It is important to use butter which has been slightly softened when making this cake. If the butter is too firm it will take longer to incorporate with the caster sugar.
  • The cake pictured was baked in a 22cm bundt tin. Please note you can also use a 22cm round tin or a large loaf pan to make this Cinnamon Cake. The cooking time will however vary. I suggest checking your cake after 25 minutes.
  • For extra flavour, you can brush melted butter over the cake while it is still warm. Then lightly sprinkle with caster sugar and cinnamon.
  • Store this cake in an airtight container in a cool dry place for up to five days.
  • To freeze, place in a freezer safe container (or wrap with foil) and store for up to two months.

Nutrition

Calories: 267kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 113mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 440IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 0.4mg

Looking for more?

You can find even more simple and delicious recipes in our books and eBooks - shop the range here.

ThermoBliss complete set

Thermomix Ricotta & Raspberry Cake

A while ago, Thermomix Australia asked me to create a cake to promote their #ThermomixBakeOff competition. And so of course, I said yes. I mean, who wouldn't say yes to making a cake!!! Anyway, I ended up making a Thermomix Ricotta & Raspberry Cake - and you might have seen it in the Thermomix Australia newsletter or being featured on the Recipe Community.

Thermomix Ricotta & Raspberry Cake

Anyway, I love this cake. It's deliciously simple, tastes amazing and the raspberries give it the perfect balance. In other words, it's a really, really yummy cake.

Thermomix Ricotta & Raspberry Cake

This will take you no time at all to whip up (and yet it looks super impressive!). You can serve it at room temperature all by itself, or warm it up with a scoop of ice-cream or a dollop of cream.

Thermomix Ricotta & Raspberry Cake

What's your favourite cake to make in the Thermomix?

Thermomix Ricotta & Raspberry Cake
Print Recipe
4.77 from 30 votes

Thermomix Ricotta & Raspberry Cake

The perfect Thermomix Ricotta & Raspberry Cake! A simple dessert cake that's just as delicious served warm or cold.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Western
Servings: 12 serves
Calories: 306kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • 225 g plain flour
  • 240 g caster sugar
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 3 eggs room temperature
  • 400 g ricotta cheese room temperature
  • 115 g butter melted
  • 2 teaspoon vanilla extract
  • 1 ¼ cups raspberries (fresh or frozen)
  • ¼ cup icing sugar to serve

Instructions

  • Preheat oven to 180 degrees celsius (170 if using fan forced). 
  • Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).
  • Place the plain flour, baking powder, sugar and salt into the TM bowl.
  • Press Turbo 5-10 times to sift.
  • Remove and set aside in a separate bowl.
  • Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
  • Add the ricotta, vanilla and eggs.
  • Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
  • Reduce to Speed 1 and slowly add the dry mixture through the MC hole.
  • Mix until just combined.
  • Add 1 cup of the raspberries are very gently fold through with a spatula.
  • Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
  • Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
  • If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
  • Leave the cake to cool completely in the pan.
  • Remove from pan before serving and dust with icing sugar.
  • Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

Nutrition

Calories: 306kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 274mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg

 

Thermomix Caramello Slice

Our super easy no-bake Thermomix Caramello Slice is made using just 6 ingredients and takes only 10 minutes to prepare!

The perfect slice to pop into school lunchboxes or to enjoy with a mid-afternoon cuppa.

An overhead shot of a Cadbury Caramello slice.

So many of our most popular recipes are our no-bake slices!

From this Thermomix Caramello Slice to Clinkers Slice, Mars Bar Slice to Snickers Slice and more!

When you need a sweet treat and don't want to turn the oven on... we've got ALL the slice recipes you need!

Why You're Going To Love This Recipe

Who can resist the sweet caramel flavour of our Thermomix Caramello Slice!?

  • Quick & Easy - it takes just 10 minutes to prepare this simple slice (... the hardest part is waiting for it to set in the fridge!)
  • Lunch Box Treat - nut-free, easy to cut into neat little pieces, super tasty... what more could you want in a lunch box snack!?
  • No-Bake - forget about turning the oven on! Let the Thermomix prepare the mixture and chocolate topping then chill until set.
  • Suitable For Use In All Models Of The Thermomix - whether you own a TM31, TM5 or TM6, you can make this recipe!
A cake stand filled with pieces of chocolate slice.

What You Need

Only 6 Ingredients are needed to make Thermomix Caramello Slice!

The ingredients for caramello slice.
  • Caramel Filled Chocolate - we recommend using Cadbury Caramello chocolate
  • Coconut - use desiccated coconut for this recipe (not coconut flakes)
  • Sweetened Condensed Milk - use full fat sweetened condensed milk (Nestle brand is our choice!)
  • Plain Sweet Biscuits - we recommend using Arnott's Marie biscuits, however, you can use any type of plain sweet biscuits (cookies) you like
  • Butter - you can use either salted or unsalted butter in this recipe
  • Milk Chocolate - for melting over the top. We recommend using a chocolate that is suitable for melting (such as cooking chocolate or chocolate melts)

Step By Step Instructions

Just 4 simple steps is all it takes to prepare Thermomix Caramello Slice!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Crush The Biscuits

Place the biscuits into the Thermomix bowl.

Mix until finely crushed.

Set aside in a seperate bowl.

Crushed biscuits in a Thermomix.

Step 2 - Melt

Place the Caramello chocolate and butter into the Thermomix bowl.

Butter and chocolate in a Thermomix bowl.

Mix until melted.

Chocolate in a Thermomix bowl.

Step 3 - Mix

Add the sweetened condensed milk and the reserved biscuits to the Thermomix bowl.

Crushed biscuits and sweetened condensed milk in a Thermomix.

Mix until completely combined.

Chocolate slice mixture in a Thermomix.

Step 4 - Melt The Chocolate

Press the mixture firmly into the base of a lined slice tin.

Melt the chocolate in a clean and dry Thermomix bowl and pour over the top.

Chill in the fridge.

An overhead shot of chocolate topped slice.

Expert Tips

  • If you don't have Arnott's Marie biscuits, you can substitute them for any plain sweet biscuits.
  • We recommend using full fat (not skim) sweetened condensed milk as it sets firmer.
  • Add 1 tbs of coconut oil or vegetable oil to the chocolate when melting it for the topping. This helps to stop the chocolate from cracking when you cut the slice into pieces.
  • Remove the slice from the fridge 20 minutes before cutting (this makes it easier to slice into pieces).
  • Store in an airtight container in the fridge for up to 7 days.
  • Freeze for up to 3 months.
  • Allow the slice to defrost in the fridge before consuming (or place frozen pieces directly into lunchboxes and they'll be defrosted by morning tea).
Pieces of chocolate slice with a chocolate bar in the background.

FAQs

What type of chocolate should I use if I can't buy Cadbury Caramello?

You can use any variety of chocolate that has a soft caramel filling (like Whittakers brand or Rolo).

Can I use dark chocolate on top instead?

Absolutely! You can use any plain melted chocolate you like for the topping. White chocolate is also delicious!

Can I use different varieties of chocolate to make other flavours?

Yes! You can replace the Caramello chocolate with Peppermint filled chocolate (or any soft-filled chocolate you like!).

A hand holding a piece of chocolate slice.

Our Thermomix no-bake slices are some of our most popular recipes!

Here's a few more of our slice recipes:

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

ThermoBliss complete set
An overhead shot of a Cadbury Caramello slice.
Print Recipe
5 from 5 votes

Thermomix Caramello Slice

Our super easy no-bake Thermomix Caramello Slice is made using just 6 ingredients and takes only 10 minutes to prepare!
Prep Time10 minutes
Chilling Time2 hours
Total Time2 hours 10 minutes
Course: Desserts
Cuisine: Australian
Servings: 24 slices
Calories: 192kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • 18 x 28cm slice tin

Ingredients

  • 250 g plain sweet biscuits eg Arnott's Marie biscuits
  • 60 g butter
  • 180 g Caramello chocolate
  • 20 g desiccated coconut
  • 200 g sweetened condensed milk
  • 250 g milk chocolate

Instructions

  • Grease and line an 18 x 28cm rectangular slice tray and set aside until needed.
  • Place biscuits into the Thermomix bowl and crush for 6 seconds, Speed 8.
    Set the biscuits aside until needed.
  • Place the butter and Caramello chocolate (broken into squares) into the Thermomix bowl and cook for 3 minutes, 60 degrees, Speed 2, or until melted.
  • Add the reserved crushed biscuits, coconut and sweetened condensed milk to the bowl and mix for 20 seconds, Speed 3, REVERSE or until well combined.
  • Transfer the mixture into the prepared tray and press down firmly.
  • Break the milk chocolate into pieces and place into the Thermomix bowl. Grate for 10 seconds, Speed 5.
    Cook for 3 minutes, 50 degrees, Speed 3 or until melted.
  • Pour and spread the melted chocolate over the prepared base.
  • Refrigerate for 2 hours or until set.

Notes

RECIPE NOTES & TIPS
  • If you don't have Arnott's Marie biscuits, you can substitute them for any plain sweet biscuits.
  • We recommend using full fat (not skim) sweetened condensed milk as it sets firmer.
  • Add 1 tbs of coconut oil or vegetable oil to the chocolate when melting it for the topping. This helps to stop the chocolate from cracking when you cut the slice into pieces.
  • Remove the slice from the fridge 20 minutes before cutting (this makes it easier to slice into pieces).
  • Store in an airtight container in the fridge for up to 7 days.
  • Freeze for up to 3 months.
  • Allow the slice to defrost in the fridge before consuming (or place frozen pieces directly into lunchboxes and they'll be defrosted by morning tea).

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 103IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1mg

Thermomix Egg & Bacon Quiche

Our classic Thermomix Egg & Bacon Quiche is a popular family dinner. Serve with your favourite salad for an easy and delicious midweek meal that the whole family will love.

A piece of quiche on a plate.

There is no better family dinner than our easy Thermomix Egg & Bacon Quiche.

It takes no time at all to prepare and tastes amazing (plus it's always a winner with fussy kids!).

Serve the quiche with your favourite salad or sides... and enjoy the leftovers for lunch the next day!

Looking for more easy quiche recipes?

Try our Thermomix Mini Egg & Bacon Quiches and our Thermomix Vegetable Quiche too!

An overhead shot of quiche.

Why You're Going To Love This Recipe

  • Freezer-Friendly - This recipe freezes really well so it's a great idea to make one on the weekend and freeze it in individual portions for a 'grab and run' lunch on the go.
  • Versatile - This is a really versatile recipe, so you can substitute the bacon for salami, add in a bit of feta, baby spinach or sun-dried tomatoes, or even use leftover roast chicken and corn.
  • Cheats Version - I like to use a basic olive oil pastry for this recipe - which is incredibly simple to make in the Thermomix. But if you're running short on time, you can always grab a pre-made pastry shell from the supermarket or use 2 sheets of defrosted shortcrust pastry.

What You Need

5 basic ingredients are required to make our Thermomix Egg & Bacon Quiche recipe!

Please scroll to the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for a quiche.
  • Pastry - you can either make a batch of our olive oil pastry using this recipe or you can use 2 sheets of defrosted shortcrust pastry to save time.
  • Eggs - use large eggs (approx 60g each)
  • Bacon - choose a less fatty bacon (like shortcut instead of streaky) to avoid excess oil in the quiche.
  • Cheese - I recommend using a combination of cheddar and parmesan, but you can use all cheddar if you prefer.
  • Milk - or substitute for cream for a richer and creamier quiche.

Step By Step Instructions

Make your own homemade pastry for the ultimate flaky, buttery quiche... or take a shortcut and use defrosted shortcrust pastry sheets instead!

The choice is yours...!

Please scroll to the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Chop The Bacon

Finely chop the bacon.

Sauteed bacon in a Thermomix.

Place it into the base of your blind-baked pastry shell (either homemade or shortcrust pastry sheets that have been par-baked).

Bacon on pastry.

Step 2 - Make The Filling

Grate the cheeses in the Thermomix bowl.

Grated cheese in a Thermomix.

Add the eggs, milk and season with salt and pepper.

Mix to combine.

Egg mixture in a Thermomix bowl.

Pour the egg mixture over the bacon.

Egg mixture on pastry.

Step 3 - Bake

Bake for 30 minutes or until golden and cooked through.

Expert Tips

It's so easy to make our Thermomix Egg & Bacon Quiche when you follow our tips:

  • for the BEST quiche, take the time to make our olive oil pastry recipe
  • if you don't have time for homemade pastry, use 2 sheets of defrosted shortcrust pastry instead
  • it's important to blind-bake the pastry (or pastry sheets) first so that the pastry becomes flakey and doesn't go soggy when the filling is added
  • substitute the milk for cream for an ultra creamy quiche
  • store in an airtight container in the fridge and consume within 2 days
  • freeze for up to 3 months
  • place the quiche into the fridge overnight to defrost before thoroughly reheating OR defrost in the microwave before crisping up in the oven or air fryer.
An overhead shot of a piece of quiche.

FAQs

Do I really need to make my own pastry?

No! You can use 2 sheets of defrosted shortcrust pastry instead (you'll still need to blind bake it though). However, homemade pastry is far superior to pastry sheets, so definitely make your own if you have time.

Why do I need to blind-bake the pastry?

This stops it from going soggy when the filling is added and baked. Blind-baking ensures your pastry will be perfectly crispy and flaky.

Can I make this ahead of time?

Sure! It can be baked, cooled then stored in the fridge for up to 2 days or frozen for up to 3 months.

A piece of egg and bacon quiche.

Looking for more simple and delicious Thermomix family dinners?

We've got you covered!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A slice of egg and bacon quiche.
Print Recipe
4.88 from 8 votes

Thermomix Egg & Bacon Quiche

Serve this simple and delicious Thermomix Egg & Bacon Quiche for a tasty midweek dinner!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinners
Cuisine: Australian
Servings: 8 serves
Calories: 493kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Quiche tin
  • Oven

Ingredients

  • 1 quantity Thermomix olive oil pastry or 2 X frozen sheets shortcrust pastry, defrosted
  • 300 g bacon , roughly chopped
  • 150 g cheddar cheese
  • 50 g parmesan cheese (or alternatively you can use a total of 200g cheddar cheese)
  • 6 eggs
  • 100 g milk (or cream)
  • sea salt and pepper , to season

Instructions

  • Make pastry according to instructions.
  • Remove the pastry from the fridge and roll out to approximately 1cm thick. Place into a well-greased 23cm loose bottomed quiche or tart tin.
  • Preheat oven to 200 degrees celsius.
    Blind bake with pie weights or rice for 15 minutes.
  • Remove from the oven.
    Reduce temperature to 180 degrees celsius.
  • Place the bacon into the Thermomix bowl. Chop for 4 seconds, Speed 4.
    Place the bacon on top of the pastry.
  • Place the cheddar and parmesan cheeses into the Thermomix bowl and grate for 10 seconds, Speed 6.
  • Add the eggs, milk, salt and pepper and mix for 20 seconds, Speed 3.
  • Pour the egg mixture over top of the bacon.
  • Bake in the oven for 30 minutes or until golden and cooked through.

Notes

RECIPE NOTES & TIPS
  • for the BEST quiche, take the time to make our olive oil pastry recipe
  • if you don't have time for homemade pastry, use 2 sheets of defrosted shortcrust pastry instead
  • it's important to blind-bake the pastry (or pastry sheets) first so that the pastry becomes flakey and doesn't go soggy when the filling is added
  • substitute the milk for cream for an ultra creamy quiche
  • store in an airtight container in the fridge and consume within 2 days
  • freeze for up to 3 months
  • place the quiche into the fridge overnight to defrost before thoroughly reheating OR defrost in the microwave before crisping up in the oven or air fryer.

Nutrition

Calories: 493kcal | Carbohydrates: 2g | Protein: 11g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 331mg | Potassium: 85mg | Fiber: 0.004g | Sugar: 1g | Vitamin A: 435IU | Calcium: 240mg | Iron: 1mg

Thermomix Vanilla Cupcakes

Our famous Thermomix Vanilla Cupcakes take just 5 minutes to prepare! Perfect for school lunchboxes, birthday parties or afternoon tea.

Vanilla Cupcakes on a cake stand.

The recipe for our Thermomix Vanilla Cupcakes was one of the very first we shared on ThermoBliss (way back in 2015!). Since then, the recipe has become 'famous' in the Thermomix world... everyone loves how quick and easy they are, plus how deliciously moist they stay!

Just like our chocolate cupcakes and strawberry cupcakes, these are sure to become on high rotation in your little ones lunch box or at your next birthday party or celebration.

Why You're Going To Love This Recipe

There's a lot to love about our basic vanilla cupcakes...

  • quick and easy - all you need is 5 minutes prep time to whip up a batch of our simple cupcakes.
  • basic ingredients - made from pantry and fridge staples... meaning there's no need to make a trip to the supermarket.
  • versatile - top the cupcakes with your favourite buttercream frosting, cream cheese icing, a sprinkle of icing sugar or leave them plain.
  • freezer-friendly - make a big batch and freeze in an airtight container or sealable bags for up to 3 months. Allow to defrost to room temperature before consuming.
  • great for lunchboxes - these are an absolute HIT as a school snack.
  • perfect party food - there's rarely a birthday party that goes by where a batch of these cupcakes doesn't make an appearance! They're always a winner.

What You Need

Just 6 basic and budget-friendly ingredients!

Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for vanilla cupcakes.
  • Dry Ingredients - caster sugar (superfine sugar), self-raising flour and salt. I always add a pinch of salt to my sweet recipes as it balances the sweetness perfectly (you certainly can't taste the salt though!).
  • Wet Ingredients - butter (if using salted butter, omit the extra pinch of salt), eggs and vanilla extract.

I've made this recipe sooooo many times that I know it completely by heart now! I call it the 200g recipe as you need 200g each of caster sugar, butter and self-raising flour. It's so easy to remember!

Step By Step Instructions

Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Cream The Butter & Sugar

Ensure your butter is at room temperature before using as this will allow it to cream smoothly with the sugar.

Butter and sugar in a Thermomix bowl.

Step 2 - Add The Remaining Ingredients

Add the self-raising flour, eggs, vanilla and salt and mix together. Scrape down the sides of the bowl partway through for a well combined batter.

Flour and eggs in a Thermomix bowl.
Cupcake mixture in a Thermomix bowl.

Step 3 - Spoon Into A Muffin Tin

I recommend using paper liners/cupcake cases for this recipe. Fill the cupcake cases to ⅔ full.

Yellow cupcake mixture divided between paper cases in a muffin tray.

Step 4 - Bake

Bake in the oven, turning the tray partway through baking. The cupcakes are ready when they spring back when touched lightly in the centre.

Baked plain cupcakes in a muffin tray.

Expert Tips

Room temperature ingredients

For the best result, ensure all of your ingredients are at room temperature before beginning the recipe.

What can I use if I don't have self-raising flour?

To make your own self-raising flour, simply add 2 teaspoons of baking powder to every 150g of plain flour.

Storing

Store the cupcakes in an airtight container at room temperature for up to 5 days (they are best within the first 2-3 days).

Freezing

Freeze the cupcakes in an airtight container for up to 3 months. Allow to come to room temperature before consuming.

How do I stop my paper cupcake cases going greasy?

Add a small amount of uncooked rice to the base of each of the muffin tin holes. Place the paper cases on top of the rice. The rice will absorb the grease from the butter.

A fluffy vanilla cupcake with buttercream and sprinkles split in half.

More Thermomix Cupcake Recipes

If you love making cupcakes in your Thermomix as much as we do, then browse some of our other cupcake flavours:

Vanilla Cupcakes on a cake stand.
Print Recipe
4.81 from 73 votes

Thermomix Vanilla Cupcakes

Our famous Thermomix Vanilla Cupcakes take just 5 minutes to prepare! Perfect for school lunchboxes and birthday parties!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: baking
Cuisine: Western
Servings: 24 small cupcakes or 12 large cupcakes
Calories: 133kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 200 g unsalted butter room temperature
  • 200 g caster sugar
  • 4 eggs room temperature
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 200 g self raising flour

Instructions

  • Preheat oven to 170 degrees celsius (fan-forced).
  • Place butter and sugar into the Thermomix bowl and and mix for 15 seconds, Speed 5.
  • Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5.
  • Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
  • Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
  • Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
  • Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
Room temperature ingredients - For the best result, ensure all of your ingredients are at room temperature before beginning the recipe.
 
Storing - Store the cupcakes in an airtight container at room temperature for up to 5 days (they are best within the first 2-3 days).
 
Freezing - Freeze the cupcakes in an airtight container for up to 3 months. Allow to come to room temperature before consuming.
 
Baking the cupcakes - To stop the paper cupcake cases from going greasy you can add a small amount of uncooked rice to the base of each of the muffin tin holes. Place the paper cases on top of the rice. The rice will absorb the grease from the butter. This is an optional step. 
 
Icing the cupcakes - you can ice the cupcakes with buttercream frosting, cream cheese icing, a sprinkle of icing sugar or leave them plain.

Nutrition

Calories: 133kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 12mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 248IU | Calcium: 7mg | Iron: 1mg

Thermomix Caramel Cookies

Made with just FOUR ingredients, these Thermomix Caramel Cookies are the ultimate easy snack. These biscuits can be prepared and baked in under 30 minutes, and you won't be able to stop yourself from eating just one!

These Thermomix Caramel Cookies are based on a four ingredient recipe that I've been using forever. In fact, it's one of those recipes that you just know off the top of your head! They're the biscuits I make when I'm in a rush, because I always have the ingredients on hand (well almost always!).

You will also love:

Quick to prepare - these Caramel Biscuits take under 10 minutes to prepare!

Lunchbox friendly - use a teaspoon to scoop up the dough to make the perfect lunchbox sized cookies.

Budget recipe - as you only need four simple ingredients, these Caramel Cookies are great if you are on a budget.

Freezer friendly - freeze both the dough and cooked Caramel Cookies for up to three months.

Four Caramel Cookies sitting on a decorative plate with gold edging.

Ingredients

Please note you will find a full list of ingredients and the cooking method in the recipe card below.

  • Butter - we use unsalted butter for this recipe.
  • Self-raising flour
  • Golden Syrup
  • Brown Sugar
Ingredients to make Caramel Cookies sitting on a speckled bench top.

Step by Step Instructions

Step 1. Place the butter, golden syrup and brown sugar into a Thermomix bowl and cook until the ingredients have all combined.

melted butter, golden syrup and brown sugar in a thermomix bowl.

Step 2. Add the self-raising flour and mix to combine. A soft dough will form.

Combined caramel cookie dough in a Thermomix bowl.

Step 3. Allow the mixture to cool (this will help to scoop and roll the dough) before rolling into balls and placing onto a baking tray.

Caramel Cookie dough on a baking tray lined with baking paper.

Step 4. Bake until the edges are golden.

nine caramel cookies sitting on a black cooling rack.

Recipe Hints and Tips

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!

Caramel Cookies sitting on a decorative plate with gold edging.

FAQ

How can I make my biscuits crunchy?

To make these Caramel Cookies crunchy, simply bake for a further 3 - 4 minutes.

Can you freeze cookie dough?

Yes you can freeze cookie dough. This Caramel Cookie dough can be frozen for up to three months.

Overhead view of four Caramel Cookies sitting on a decorative plate with gold edging.

You may also enjoy these recipes:

Thermomix Fairy Biscuits

Thermomix Coconut Biscuits

Ginger Biscuits

Thermomix Condensed Milk Cookies

A stack of three Caramel Cookies sitting on a decorative plate with gold edging.
Print Recipe
4.72 from 28 votes

Thermomix Caramel Cookies

4 Ingredient Thermomix Caramel Cookies with a sweet and subtle caramel flavour! The softest, most delicious cookies ever!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snacks
Cuisine: Australian
Servings: 16 biscuits
Calories: 115kcal
Author: Lucy & Lauren

Equipment

  • 1 x Baking Tray

Ingredients

  • 60 grams butter unsalted
  • 115 grams golden syrup
  • 60 grams brown sugar
  • 225 grams self-raising flour sifted

Instructions

  • 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.

Notes

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!

Nutrition

Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 94IU | Calcium: 6mg | Iron: 0.2mg

Looking for even more?

You can find more simple and delicious recipes in our books and eBooks, shop the range here.

A bundle of 15 Thermomix Cookbooks.

Thermomix Date Scones

Making your own Thermomix Date Scones couldn't be easier and you will LOVE how quick this recipe is to prepare and bake - under 30 minutes! These Date Scones are great if you are looking to make something a little different and also make the perfect morning or afternoon tea treat - plus they are freezer friendly too.

Date scone sliced in half and topped with butter sitting on a pale wooden serving board. In the background there are more Date Scones and a tub of Lurpack butter.

These Date Scones are a sweeter alternative to our traditional scone recipe and can be enjoyed topped with butter or jam.

Why you will love this recipe

  • Budget Friendly – You most likely will have all of the ingredients that you need for this recipe already in your fridge and pantry.
  • Quick to Prepare – These Scones can be ready to enjoy in around half an hour.
  • Freezer friendly - store these scones in the freezer for up to two months.
  • Lunchbox friendly - make smaller scones to pop into the kids lunchboxes.
Four Date Scones sitting on a wooden serving platter. There is a pale blue striped tea towel underneath.

Ingredients

Please note you will find the full list of ingredients and recipe instructions in the recipe card below.

  • Self-raising flour
  • Baking powder
  • Caster sugar
  • Dates - either pitted or medjool dates can be used.
  • Milk
  • Egg
Ingredients to make Date Scones on a speckled bench top.

How to Make Date Scones in Thermomix

  1. Chop the dates and set aside until needed.
Chopped dates in a white bowl.

2. Combine the self-raising flour, baking powder and butter.

Butter combined with flour in a Thermomix bowl.

3. Add the remaining ingredients (including the chopped dates) and mix to combine.

4. Use the kneading function to bring the mixture together.

Date scone mixture in a Thermomix bowl.
Kneaded date scone mixture in a Thermomix bowl.

5. Roll the dough out.

6. Using a round cutter, cut out the scones and place on a tray before baking in the oven.

Date scone mixture rolled out on a thermomat.
Date Scones sitting on a baking tray before going into the oven.

Expert Tips

  • You can use either pitted or Medjool Dates for this recipe. If using Medjool Dates, make sure you remove the seed before trying to cut into pieces.
  • If making these scones in a Thermomix and using Medjool Dates, you will not need to chop them for as long.
  • The scone mixture will be quite sticky, this is normal. Just add a little extra flour to your bench to help bring the mixture together.
  • This recipe makes approximately 9 scones, you can make them smaller/larger if you wish, however the baking time will vary.
  • To help the scones rise, I like to place them on the baking tray so that they are almost touching.
  • You can leave the sugar out of this recipes if you wish.
  • These scones are freezer friendly.
Overhead view of six Date Scones sitting on a wooden serving platter. Underneath there is a blue patterned tea towel.
Can Scones be made a day before?

Yes, you can definitely make Scones 1 - 2 days before you need them. They are best stored in a cool dry place until ready to consume.

What is the best way to freshen up scones?

I like to reheat them either in the microwave for 20-30 seconds or in the oven for 5-8 minutes on 160 degrees.

Close up of a Date Scone sliced in half topped with butter which has started to melt.

You may also enjoy:

Date scone sliced in half and topped with butter sitting on a pale wooden serving board. In the background there are more Date Scones and a tub of Lurpack butter.
Print Recipe
4.94 from 16 votes

Thermomix Date Scones

It couldn't be easier to make these Date Scones in the Thermomix! They take no time at all to prepare and can be ready to enjoy in under 30 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Snacks
Cuisine: Australian
Servings: 8 Scones
Calories: 231kcal
Author: Lucy & Lauren

Equipment

  • 1 x Baking Tray
  • Thermomix

Ingredients

  • 70 grams dates see notes
  • 300 grams self raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 15 grams sugar
  • 50 grams butter chopped into pieces.
  • 1 egg
  • 140 grams milk plus extra to brush.

Instructions

  • Preheat your oven to 180 degrees celsius (fan-forced).
  • Place the pitted dates into your Thermomix bowl and chop for 8 seconds on speed 5 - set aside until needed.
  • Place the self raising flour, baking powder and butter into the bowl of your Thermomix and blitz for 10 seconds on speed 9 or until the mixture resembles breadcrumbs.
  • Add the chopped dates, milk, egg, salt and caster sugar and mix for 10 seconds on speed 4 or until combined.
  • Use the kneading function to mix for 40 seconds.
  • Pour onto a floured surface and gently work the mixture into a rectangle which is approximately 3cm thick.
  • Coat a round cutter in flour and cut our your scones. Place them close together (you want the to almost be touching) on your baking tray. Continue until you have used all the mixture.
  • Brush with a little milk and place the tray into the oven for approximately 12 -15 minutes. The scones are ready when they begin to turn golden and make a hollow sound when tapped.
  • Carefully remove the tray from the oven and allow to cool for 5 minutes.
  • Serve with your butter or your favourite jam.

Notes

  • You can use either pitted or Medjool Dates for this recipe. If using Medjool Dates, make sure you remove the seed before trying to cut into pieces.
  • If making these scones in a Thermomix and using Medjool Dates, you will not need to chop them for as long.
  • The scone mixture will be quite sticky, this is normal. Just add a little extra flour to your bench to help bring the mixture together.
  • This recipe makes approximately 9 scones, you can make them smaller/larger if you wish, however the baking time will vary.
  • To help the scones rise, I like to place them on the baking tray so that they are almost touching.
  • You can leave the sugar out of this recipes if you wish.
  • These scones are freezer friendly.

Nutrition

Calories: 231kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 130mg | Fiber: 2g | Sugar: 8g | Vitamin A: 216IU | Vitamin C: 0.04mg | Calcium: 65mg | Iron: 1mg

Looking for more?

You can find more simple and delicious recipes in our books and eBooks - shop the full range here.

ThermoBliss complete set

Thermomix Chow Mein

When it comes to a delicious and simple midweek dinner, our Thermomix Chow Mein recipe ticks all of the boxes! This classic recipe can be ready to enjoy in less than 30 minutes and is also made with simple ingredients.

Close up of Chow Mein in a black bowl which is topped with peanuts.

You will love

  • Budget friendly - all of the ingredients you need for this recipe can easily be sourced.
  • 30 minute dinner - you can be enjoying this Thermomix Chow Mein in no time at all!
  • Freezer friendly - store any leftovers in the freezer for up to three months.
Side view of Chow Mein in a black bowl and topped with peanuts.

Ingredients

Please note you will find a full list of ingredients to make our chow mein recipe in the recipe card below.

  • Brown onion
  • Garlic
  • Ginger
  • Carrots
  • Olive oil
  • Beef mince
  • Water
  • Cornflour
  • Curry Powder - we use Keen's Curry for this recipe
  • Vegetable Stock
  • Oyster sauce
  • Soy sauce
  • Cabbage
  • Thin noodles
Ingredients to make Chow Mein in a Thermomix on a white bench.

Step by Step Instructions

Please note the full list of instructions can be found in the recipe card below.

Step 1. Chop the garlic, brown onion and carrot.

Chopped vegetables in a Thermomix bowl.

Step 2. Add the ginger and olive oil and cook.

Cooked chopped vegetables in a thermomix bowl.

Step 3. Add the beef mince and cook.

Step 4. Add the cornflour, water, curry powder, vegetable stock, oyster sauce, soy sauce and the cabbage to the Thermomix bowl and cook.

Cooked Chow Mein in a Thermomix bowl.

Step 5. Place the noodles into the Thermoserver and add the cooked meat mixture. Leave to sit for 10-15 minutes, before gently stirring the noodles through.

Noodles in a therm-server.
Chow Mein in a Thermoserver.

Step 6. Divide between serving bowls and serve.

Close up of Chow Mein in black bowl with gold spoon on side.

Recipe Hints and Tips

For a chunkier texture, you might also like to chop your vegetables by hand, rather than using the Thermomix.

Don't be alarmed if the cabbage hasn't quite cooked through, it will continue to cook while in the Thermoserver.

If you prefer more sauce with your chow mein, cook the noodles in boiling water before combining with the meat chow mein mixture.

The main trick to getting your Thermomix chow mein to thicken up is to pop it into the ThermoServer for 10-15 minutes before serving it up.

Frequently Asked Questions

Why is my chow mein soggy?

Ensuring you don't overcook your vegetables and noodles is key to keeping your chow mein from going soggy.

Can you freeze chow mein?

Place chow mein into freezer safe containers and safely store in the freezer for up to three months.

More easy Thermomix dinner recipes:

Looking for even more?

If you are looking for even more delicious Thermomix recipes, check out our books and eBooks here.

Complete set o 16 ThermoBliss recipe books.
Side view of Chow Mein in a black bowl and topped with peanuts.
Print Recipe
4.79 from 46 votes

Thermomix Chow Mein

This is the easiest and yummiest Thermomix Chow Mein recipe - the perfect midweek meal!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinners
Cuisine: Australian
Servings: 4 Serves
Calories: 604kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • ThermoServer

Ingredients

  • 80 grams brown onion halved
  • 2 cloves garlic
  • 1 tbs ginger finely minced
  • 80 grams carrots roughly chopped
  • 2 tbs oil
  • 500 grams beef mince
  • 300 grams water
  • 2 tbs cornflour
  • 2 teaspoon curry powder (more or less depending on your taste preferences)
  • 1 teaspoon veg stock concentrate
  • 80 grams oyster sauce
  • 2 tbs soy sauce
  • 350 grams cabbage shredded
  • 350 grams Singapore noodles or thin hokkien noodles

Instructions

  • Place the garlic and brown onion into the Thermomix bowl and chop on Speed 6 for 5 seconds.
  • Scrape down the sides of the bowl and add the carrot and mix for 4 seconds, speed 5.
  • Add the minced ginger and the oil and Saute for 4 minutes, Varoma, Speed 2 Reverse.
  • Add the beef mince and cook for 4 minutes, Varoma, Speed 2 Reverse.
  • Mix the cornflour and water together until no lumps remain. Add the cornflour mixture, curry powder, vegetable stock, oyster sauce, soy sauce and the cabbage to the bowl.
  • Cook for 4 minutes, 100 degrees, Speed 1 Reverse (you'll need to use the spatula to push the cabbage down).
  • Place the noodles into the ThermoServer and add the cooked meat mixture. Leave for 15 minutes.
  • Gently stir through the noodles (which will have now cooked) and divide between serving bowls. Serve with a little extra soy sauce, sesame seeds or chopped peanuts.

Notes

For a chunkier texture, you might also like to chop your vegetables by hand, rather than using the Thermomix.
If you prefer more sauce with your chow mein, cook the noodles in boiling water before combining with the meat chow mein mixture.
Don't be alarmed if the cabbage hasn't quite cooked through, it will continue to cook while in the Thermoserver.
The main trick to getting your Thermomix chow mein to thicken up is to pop it into the ThermoServer for 10-15 minutes before serving it up.

Nutrition

Calories: 604kcal | Carbohydrates: 45g | Protein: 29g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1322mg | Potassium: 638mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3440IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 5mg

Thermomix Turkish Delight Rocky Road

A delicious 10 minute Thermomix Turkish Delight Rocky Road recipe packed full of marshmallows, peanuts, coconut and of course, Turkish Delight!

Perfect for homemade Christmas gifts, as part of a food hamper or as a cheeky dessert.

Pieces of dark chocolate rocky road.

Nothing beats a homemade food gift at Christmas!

Whip up a batch of our famous Thermomix fudge in caramel, chocolate or mint flavours. Or make a batch of Clinkers Rocky Road to go with this Thermomix Turkish Delight Rocky Road - the perfect sweet rocky road pair!

Why You're Going To Love This Recipe

What's not to love about rocky road packed with ALL your favourite add-ins!

  • Quick & Easy - It takes just 10 minutes to prepare this Thermomix Turkish Delight Rocky Road recipe.
  • Suitable To All Thermomix Models - whether you're using a TM31, a TM5 or a TM6, you can make our rocky road recipe in your machine.
  • Make Ahead Of Time - rocky road lasts 3 weeks in an airtight container in the fridge - the perfect option for getting organised ahead of time.
  • A Great Christmas Food Gift - our Thermomix Turkish Delight Rocky Road is a delicious gift for neighbours, family, friends and teachers.
Pieces of rocky road on a cake stand.

What You Need

Thermomix Turkish Delight Rocky Road is packed full of delicious add-ins!

Here's what you need:

The ingredients for rocky road.

Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

  • Dark Chocolate - I like to use Cadbury or Nestle dark chocolate melts as they melt easily.
  • Coconut Oil (optional) - this helps when mixing the ingredients together as well as helping to avoid the rocky road from cracking when cut into pieces.
  • Desiccated Coconut - optional - but it gives the rocky road a classic crunch!
  • Peanuts - use unsalted peanuts or substitute with slivered almonds, pistachios or macadamias etc. For a nut-free rocky road, simply omit the nuts entirely.
  • Marshmallows - use regular sized marshmallows.
  • Turkish Delight - use traditional Turkish delight or the Fry's chocolate coated rocky road chocolate bars.

Step By Step Instructions

1.2.3... It takes just three simple steps to make Thermomix Turkish Delight Rocky Road!

Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Grate & Melt The Chocolate

Place the chocolate into the Thermomix bowl.

Grate finely on Speed 8.

Grated chocolate in a Thermomix.

Add the coconut oil (optional) and melt for 3-4 minutes (see recipe below for details).

Melted chocolate in a Thermomix.

Step 2 - Mix The Add Ins

Add the marshmallows, Turkish Delight, peanuts and coconut to the Thermomix and mix on REVERSE until combined.

Marshmallows, coconut, nuts and Turkish delight in a Thermomix.

Note: Be sure to use the REVERSE functions, otherwise all of the add-ins will be chopped into tiny pieces!

Rocky road in a Thermomix bowl.

Step 3 - Chill

Pour into a prepared, greased and lined baking tin.

Rocky road in a baking tin.

Chill in the fridge for 2 hours or until set.

Expert Tips

  • Choose a good quality brand of chocolate (such as Cadbury, Hersheys, Nestle or Lindt etc) as this is the main ingredient in rocky road
  • You can use traditional icing sugar powder coated Tukish Delight or Fry's chocolate covered Turkish Delight bars
  • Omit the nuts entirely if catering for nut allergies
  • The peanuts can be substituted for slivered almonds, pistachios or macadamias if preferred
  • Use regular sized marshmallows (not jumbo or mini) - I use Pascall's brand
  • Adding coconut oil to the chocolate when melting helps to avoid the rocky road from cracking when cut into slices
  • Remove the rocky road from the fridge 20 minutes before cutting to avoid it cracking
Turkish delight rocky road on a white cake stand.

FAQS

What is the coconut oil used for?

Adding coconut oil to the chocolate when melting helps the chocolate to melt more smoothly and mix with the rocky road ingredients easier. It also makes the chocolate less likely to crack when cutting the rocky road into pieces.
You can omit the coconut oil if you prefer.

Can I omit the peanuts?

Absolutely! If you're catering for nut allergies, you can omit the peanuts entirely. If you just don't like peanuts, you can simply substitute them for macadamias, pistachios, slivered almonds or any other nuts you like.

How long does rocky road last?

You can store rocky road in an airtight container in the fridge for up to 3 weeks.

An overhead shot of chocolate marshmallow slice.

If you're a fan of all things sweet, chocolatey and fudgy... you're going to love these recipes too...

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Pieces of rocky road on a cake stand.
Print Recipe
5 from 3 votes

Thermomix Turkish Delight Rocky Road

A delicious 10 minute Thermomix Turkish Delight Rocky Road recipe packed full of marshmallows, peanuts, coconut and of course, Turkish Delight!
Prep Time10 minutes
Chilling Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American, Australian
Servings: 16 pieces
Calories: 301kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix any model

Ingredients

  • 400 g dark chocolate melts
  • 30 g coconut oil
  • 85 g desiccated coconut
  • 115 g unsalted peanuts
  • 250 g marshmallows
  • 165 g Turkish Delight

Instructions

  • Grease and line a rectangular slice tin (approx 18X28cm) with baking paper and set aside.
  • Chop the Turkish Delight bars into large chunks using a knife.
  • Grate the chocolate for 10 seconds, Speed 8.
  • Add the coconut oil and melt for 3-4 minutes, 50 degrees (scraping down the sides occasionally), until melted.
  • Add the coconut, peanuts, marshmallows and Turkish Delight chunks to the bowl.
  • Mix for 20 seconds, Reverse, Speed 1 (using the spatula to help mix the ingredients together).
  • Spoon into the prepared tray and place into the fridge for 2 hours.
  • Remove from the fridge 20 minutes before cutting into pieces.

Notes

RECIPE NOTES & TIPS
  • Choose a good quality brand of chocolate (such as Cadbury, Hersheys, Nestle or Lindt etc) as this is the main ingredient in rocky road
  • You can use traditional icing sugar powder coated Tukish Delight or Fry's chocolate covered Turkish Delight bars
  • Omit the nuts entirely if catering for nut allergies
  • The peanuts can be substituted for slivered almonds, pistachios or macadamias if preferred
  • Use regular sized marshmallows (not jumbo or mini) - I use Pascall's brand
  • Adding coconut oil to the chocolate when melting helps to avoid the rocky road from cracking when cut into slices
  • Remove the rocky road from the fridge 20 minutes before cutting to avoid it cracking
  • Store in an airtight container in the fridge for up to 3 weeks.

Nutrition

Calories: 301kcal | Carbohydrates: 28g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 26mg | Potassium: 271mg | Fiber: 4g | Sugar: 17g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 3mg

Thermomix Bircher Muesli

A classic creamy Thermomix Bircher Muesli made with apple, almonds, sultanas and cinnamon!

A healthy and nutritious overnight oats recipe that takes just 5 minutes to prepare.

Raspberries on top of overnight oats.

The Thermomix machine makes preparing bircher muesli an absolute breeze!

From chopping to mixing... it's just SO easy!

Just like our Thermomix bliss balls, pancakes and pikelets recipes, you're going to LOVE our overnight oats!

Why You're Going To Love This Recipe

  • Quick & Easy - it takes just 5 minutes to prepare this Thermomix bircher muesli recipe!
  • Healthy & Nutritious - the perfect healthy breakfast on the go! A great meal prep option.
  • Versatile - use any of your favourite yoghurts (natural, greek, vanilla or fruit). The thicker the better!
  • Budget-Friendly - made from ingredients that you may already have at home... this is a cheap and tasty breakfast!
  • Make Ahead Of Time - our bircher muesli needs to chilled overnight (but you can store it in the fridge for up to 5 days).
An overhead shot of bircher muesli with berries.

What You Need

It takes just a few basic ingredients to make Thermomix Bircher Muesli.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for bircher muesli.
  • Apple - you can use any variety of apple you like. There's no need to peel the apple (however you do need to remove the core).
  • Almonds - I like to use roasted almonds, but raw almonds are delicious too!
  • Rolled Oats - use regular rolled oats or quick oats.
  • Milk - use full cream (no skim) milk.
  • Apple Juice - for that classic bircher muesli flavour!
  • Yoghurt - you can use natural/greek yoghurt or your favourite vanilla/fruit yoghurt (the thicker the yoghurt, the better).
  • Honey - add as much or as little honey as you like. If using vanilla or fruit yoghurt, you can omit the honey if you prefer.
  • Sultanas - or currants or raisins.
  • Cinnamon - use regular ground cinnamon.

Step By Step Instructions

It takes just a couple of minutes to prepare Thermomix bircher muesli (overnight oats!).

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Chop The Apple & Almonds

Place the apple and almonds into the Thermomix into the Thermomix bowl.

Apple and almonds in a Thermomix.

Mix until finely chopped.

Crushed almonds and apple in a Thermomix.

Step 2 - Add The Remaining Ingredients

Place the remaining ingredients into the Thermomix bowl.

The ingredients for overnight oats in a Thermomix.

Mix on Reverse until combined.

Store in an airtight container or individual jars in the fridge overnight.

Bircher muesli in a Thermomix.

Expert Tips

  • If using unsweetened yoghurt (like greek or natural) add honey (as much as little as you like).
  • If using sweetened fruit or vanilla yoghurt you won't need to add honey (unless of course, you'd like to!)
  • Omit the nuts entirely for a nut-free muesli.
  • Use full cream (not skim) milk. You can use almond milk or soy milk instead.
  • You can use any variety of apple you like.
  • I generally use rolled oats, however quick oats can also be used.
  • It's important to chill the Thermomix bircher muesli overnight so that the oats soak up the milk and juice and form a deliciously rich and creamy muesli.
  • Store in an airtight container in the fridge for up to 5 days.
  • This recipe is not suitable for freezing.
An overhead shot of a jar of overnight oats.

FAQs

Do I need to make bircher muesli ahead of time?

Yes! Bircher muesli is also called overnight oats. The name is important as the oats soak up the yoghurt, milk and juice overnight and make a deliciously soft and creamy muesli by the morning.

Can I omit the nuts for a nut-free version?

Of course!

Can I double this recipe?

Yes you can!

Blueberry overnight oats in a jar.

Looking for more delicious Thermomix breakfasts?

Here's a few of our favourites:

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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

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Raspberries on top of overnight oats.
Print Recipe
4.67 from 6 votes

Thermomix Bircher Muesli

A classic creamy Thermomix Bircher Muesli made with apple, almonds, sultanas and cinnamon!
Prep Time5 minutes
Chilling Time12 hours
Total Time12 hours 5 minutes
Course: Breakfast
Cuisine: healthy recipes
Servings: 8 serves
Calories: 228kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 1 apple , cored
  • 90 g almonds
  • 150 g rolled oats
  • 400 g milk
  • 70 g apple juice
  • 375 g yoghurt (plain or vanilla flavoured)
  • 50 g honey (if using unsweetened yoghurt - otherwise omit)
  • 100 g sultanas
  • 1 teaspoon cinnamon

Instructions

  • Place the apple and almonds into the Thermomix bowl and mix for 5 seconds, Speed 8 or until finely chopped.
  • Add the rolled oats, milk, apple juice, yoghurt, honey (if using), sultanas and cinnamon.
  • Mix for 15 seconds, Reverse, Speed 4, or until well combined.
  • Pour into individual containers (or one large airtight container) and place into the fridge overnight.
  • Serve with chopped nuts and fresh or dried fruit.

Notes

  • If using unsweetened yoghurt (like greek or natural) add honey (as much as little as you like).
  • If using sweetened fruit or vanilla yoghurt you won't need to add honey (unless of course, you'd like to!)
  • Omit the nuts entirely for a nut-free muesli.
  • Use full cream (not skim) milk. You can use almond milk or soy milk instead.
  • You can use any variety of apple you like.
  • I generally use rolled oats, however quick oats can also be used.
  • It's important to chill the Thermomix bircher muesli overnight so that the oats soak up the milk and juice and form a deliciously rich and creamy muesli.
  • Store in an airtight container in the fridge for up to 5 days.
  • This recipe is not suitable for freezing.

Nutrition

Calories: 228kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 382mg | Fiber: 4g | Sugar: 15g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1mg

Thermomix Chocolate Mint Fudge

Our double layered Thermomix Chocolate Mint Fudge is an absolute party food showstopper!

Sweet, creamy and smooth layers of chocolate and peppermint fudge combine to make one of our most popular fudge recipes!

Pieces of double layered fudge.

The Thermomix makes preparing fudge a breeze!

Whether it's this mouth-watering Thermomix Chocolate Mint Fudge or our classic caramel, chocolate and peppermint versions, it couldn't be easier to make fudge in your Thermomix!

Why You're Going To Love This Recipe

  • Makes A BIG Batch - a little piece of fudge goes a long way, making this recipe the perfect option for catering large parties or gatherings.
  • Suitable For All Thermomix models - let your Thermomix do ALL the work with our simple fudge recipe.
  • Make Ahead Of Time - fudge lasts 3 weeks in an airtight container in the fridge - the perfect option for getting organised ahead of time (particularly in the lead up to Christmas!).
  • A Great Christmas Food Gift - our Thermomix Chocolate Mint Fudge is a delicious gift for neighbours, family, friends and teachers.
A cake plate topped with green and brown layered fudge.

What You Need

Our double layered Thermomix Chocolate Mint Fudge is made using a few delicious ingredients.

Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for chocolate mint fudge.
  • Chocolate - Dark chocolate is used for the bottom layer and white chocolate for the top mint layer. Choose a good quality brand such as Cadbury or Nestle. I like to use their 'melts' as they melt easier.
  • Raw sugar - choose raw granulated sugar.
  • Sweetened condensed milk - use full fat (not skim) sweetened condensed milk.
  • Butter - use unsalted butter for this recipe.
  • Liquid glucose - (also known as glucose syrup) is a clear, very thick, sweet and sticky liquid. When making fudge, liquid glucose will keep it soft, while giving it a smooth and chewy texture.
  • Peppermint essence - can be bought from the baking section of the supermarket (near the vanilla extract and food colouring).
  • Green food colouring - optional. This is used to tint the mint layer green.

Step By Step Instructions

This show-stopping Thermomix Chocolate Mint Fudge is well worth the time and effort!

Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Make The Chocolate Fudge Layer

Start by grating the dark chocolate. Set aside in a seperate bowl.

Grated chocolate in a bowl.

Next, mill the raw sugar.

Milled sugar in a Thermomix.

Add the sweetened condensed milk, butter and liquid glucose and cook (see recipe below for details).

Sweetened condensed milk and butter in a bowl.

Add the grated chocolate and mix to combine.

Chocolate and fudge in a bowl.

Pour the chocolate layer into the prepared baking tin.

Sprinkle over the Peppermint Crisp bars and chill in the fridge.

Peppermint crisp on top of chocolate fudge.

Step 2 - Make The Mint Fudge Layer

Grating the white chocolate in the Thermomix bowl. Set aside in a seperate bowl.

Grated chocolate in a bowl.

Mill the raw sugar until a fine powder remains.

Add the sweetened condensed milk, butter, liquid glucose, peppermint essence and green food colouring (optional) and cook (see recipe below for details).

Add the grated white chocolate and mix to combine.

White chocolate and fudge in a bowl.

Pour the mint layer over the top of the chocolate layer.

Green mint fudge in a baking tray.

Chill in the fridge until set. Cut into small pieces.

Expert Tips

  • Choose a good quality brand of chocolate (such as Cadbury, Hersheys, Nestle or Lindt etc) as this is the main ingredient in fudge
  • Peppermint Crisp bars are a popular chocolate bar here in Australia. You can substitute it or omit it entirely if they're not available where you live.
  • Use full fat sweetened condensed milk (not skim) as it sets firmer.
  • Peppermint essence can be purchased from the baking aisle of the supermarket (near the vanilla extract and food colourings).
  • Green food colouring - this gives the mint layer a lovely green colour. Alternatively you can omit the food colouring and have a white mint flavoured layer.
Green and brown fudge.

FAQS

What is liquid glucose?

Liquid glucose (also known as glucose syrup) is a clear, very thick, sweet and sticky liquid. When making fudge, liquid glucose will keep it soft, while giving it a smooth and chewy texture.

How long does fudge last in the fridge?

Fudge can be stored for 2-3 weeks in an airtight container in the fridge.

Do I have to do both layers of the fudge?

Not at all! You can just make the chocolate layer or the mint layer on it's own if you prefer.

A half eaten piece of chocolate mint fudge.

If you love making batches of rocky road and fudge in your Thermomix, you might like to try these recipes too!

SHOP OUR THERMOMIX COOKBOOKS

Shop our entire range of Thermomix cookbooks (all hardcopy cookbooks also come with a FREE eBook version emailed to you immediately upon purchase). PLUS get free shipping on all orders over $50!

ThermoBliss Cookbook full set.
Pieces of double layered fudge.
Print Recipe
5 from 4 votes

Thermomix Chocolate Mint Fudge

Our double layered Thermomix Chocolate Mint Fudge is an absolute party food showstopper! Sweet, creamy and smooth layers of chocolate and peppermint fudge combine to make one of our most popular fudge recipes!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: fudge
Servings: 40 pieces
Calories: 217kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • Thermomix

Ingredients

For The Chocolate Fudge Layer

  • 200 g dark chocolate
  • 200 g raw sugar
  • 395 g sweetened condensed milk full fat
  • 125 g unsalted butter
  • 25 g liquid glucose see notes
  • 2 Peppermint Crisp bars roughly chopped

For The Mint Fudge Layer

  • 200 g white chocolate
  • 200 g raw sugar
  • 395 g sweetened condensed milk
  • 125 g unsalted butter
  • 25 g liquid glucose
  • 2-3 drops peppermint essence
  • 1-2 drops green food colouring optional

Instructions

  • Line an 18X28cm rectangular slice tin with baking paper. Set aside.
  • To make the chocolate layer, place dark chocolate melts into the Thermomix bowl and grate for 10 seconds, Speed 9. Set aside in a seperate bowl.
  • Add the raw sugar to the Thermomix bowl and mill for 10 seconds, Speed 9.
  • Add the sweetened condensed milk, butter and liquid glucose to the bowl with the sugar. Cook for 8 minutes, 100 degrees, Speed 3 (MC off). Scrape down the sides of the bowl.
  • Cook for 20 minutes, Varoma temperature, Speed 3 (MC off). Scrape down the sides of the bowl.
  • Add grated dark chocolate and mix for 30 seconds, Speed 3.
  • Working quickly, spread the chocolate fudge into the prepared tray.
  • Sprinkle over the crushed Peppermint Crisp bars and chill in the fridge while you prepare the mint fudge layer.
  • To make the mint layer, place white chocolate melts into the Thermomix bowl and grate for 10 seconds, Speed 9. Set aside in a seperate bowl.
  • Add the raw sugar to the Thermomix bowl and mill for 10 seconds, Speed 9.
  • Add the sweetened condensed milk, butter, liquid glucose, peppermint essence and green food colouring (optional) to the Thermomix bowl. Cook for 8 minutes, 100 degrees, Speed 3 (MC off). Scrape down the sides of the bowl.
  • Cook for 20 minutes, Varoma temperature, Speed 3 (MC off). Scrape down the sides of the bowl.
  • Add milled chocolate and mix for 30 seconds, Speed 3.
  • Working quickly, spread the mint fudge over the chocolate fudge layer and place back into the fridge to set.

Notes

RECIPE NOTES & TIPS
  • Choose a good quality brand of chocolate (such as Cadbury, Hersheys, Nestle or Lindt etc) as this is the main ingredient in fudge
  • Peppermint Crisp bars are a popular chocolate bar here in Australia. You can substitute it or omit it entirely if they're not available where you live.
  • Use full fat sweetened condensed milk (not skim) as it sets firmer.
  • Peppermint essence can be purchased from the baking aisle of the supermarket (near the vanilla extract and food colourings).
  • Green food colouring - this gives the mint layer a lovely green colour. Alternatively you can omit the food colouring and have a white mint flavoured layer.
  • Liquid glucose (also known as glucose syrup) is a clear, very thick, sweet and sticky liquid. When making fudge, liquid glucose will keep it soft, while giving it a smooth and chewy texture.
  • Store - for 2-3 weeks in an airtight container in the fridge.
 

Nutrition

Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 33mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Thermomix Snickers Slice

If you are a fan of traditional Mars Bar Slice (and let's be honest - who isn't??) then you are going to love this no bake Thermomix Snickers Slice recipe.  All you need is four ingredients to put this Snickers Slice together and you will be enjoying it's chocolate and caramel goodness in no time at all!

close up side view of Thermomix Snickers Slice

Why you will love this recipe

  • Quick to prepare - it takes less than 15 minutes to put this Snickers Slice recipe together.
  • Four ingredients - you may already have some of your ingredients in the pantry/fridge.
  • Make ahead - this slice can be stored for up to ten days in the fridge.

Ingredients

Please note you will find the full ingredient list and method in the recipe card below.

  • Snickers - you will need five bars for this recipe.
  • Rice Bubbles - or similar.
  • Milk Chocolate
  • Butter - you can use either salted or unsalted butter for this recipe.
Ingredients to make Snickers Slice

How to Make Snickers Slice in a Thermomix

  1. Melt the butter and Snickers Bars.
Melted Snickers Slice ingredients in a thermomix bowl.

2. Add the rice bubbles and mix until coated with the chocolate mixture.

Mixture for snickers slice in a Thermomix bowl.

3. Transfer to prepared slice tray and gently flatten the surface.

Mixture for snickers slice in a baking dish.

4. Pour melted chocolate over the top of the slice.

Thermomix Snickers Slice ready for the fridge.

5. Decorate with extra Snickers pieces before transferring to the fridge to chill until set.

Tips for Making this Recipe:

  • You will need FIVE full sized Snickers Bars for this recipe, four will be used in the slice with one cut into pieces to decorate the top.
  • I used 2 x 180 gram blocks of milk chocolate. You can use just one block however the top layer will be quite thin.
  • I recommend using an 18x28cm slice tray. You can use larger/smaller tins however please note the time it takes for the slice to set will change.
  • This recipe is best stored in an airtight container in the fridge and enjoyed within 10 days.
  • This recipe cannot be frozen.
side view of pieces of Thermomix Snickers Slice.

You might also enjoy these no bake slice recipes:

Thermomix Snickers Slice
Print Recipe
5 from 2 votes

Thermomix Snickers Slice

This Thermomix Snickers Slice is made with just FOUR ingredients and takes less than 15 minutes to prepare.
Prep Time15 minutes
Chilling Time3 hours
Total Time3 hours 15 minutes
Course: Desserts
Cuisine: Australian
Servings: 18 pieces
Calories: 254kcal
Author: Lucy & Lauren

Equipment

  • 1 x 18 x 28cm slice tray

Ingredients

  • 5 Snickers Bars
  • 125 grams Butter
  • 120 grams Rice Bubbles
  • 360 grams Milk Chocolate 2 x bloks

Instructions

  • Line an 18 x 28cm slice tray with baking paper, leaving excess paper to hang over the edges.
  • Cut FOUR of the snickers into thirds and place them and the butter into your Thermomix bowl and cook for 3 minutes, 70 degrees, speed 3 or until melted and combined.
  • Add the Rice Bubbles to your Thermomix bowl and mix for 20 seconds, speed 2, REVERSE or until the rice bubbles are coated with the melted ingredients.
  • Pour the mixture into your prepared slice tray and use the back of a spoon to spread and press into tray.
  • Slice extra Snickers into small pieces and set aside.
  • In a clean Thermomix bowl, break the chocolate into squares and cook for 3 minutes 50 degrees, speed 2 or until melted.
  • Pour melted chocolate over the slice and decorate with the extra pieces of Snickers.
  • Place in the fridge for approximately 3 hours to set.

Notes

  • You will need FIVE full sized Snickers Bars for this recipe, four will be used in the slice with one cut into pieces to decorate the top.
  • I used 2 x 180 gram blocks of milk chocolate. You can use just one block however the top layer will be quite thin.
  • I recommend using an 18x28cm slice tray. You can use larger/smaller tins however please note the time it takes for the slice to set will change.
  • This recipe is best stored in an airtight container in the fridge and enjoyed within 10 days.
  • This recipe cannot be frozen.

Nutrition

Calories: 254kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 86mg | Potassium: 119mg | Fiber: 2g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

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You can find even more slices recipes in our books and eBooks, shop the full range here.

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Thermomix Almond & Honey Oat Slice

Our sweet and nutty Thermomix Almond & Honey Oat Slice takes just 5 minutes to prepare and is made from a handful of basic ingredients.

Pieces of muesli slice on a chopping board.

Our Thermomix Almond & Honey Oat Slice is perfect for school lunchboxes, a post-gym energy boost or a yummy treat to enjoy with a cuppa!

Prepared in just minutes and using basic ingredients... this is sure to become a family favourite in no time!

Just like our ANZAC Slice, Oat & Peanut Butter Cookies and Bircher Muesli recipes, rolled oats are a key ingredient in this Thermomix Almond & Honey Oat Slice!

Why You're Going To Love This Recipe

Our Thermomix Almond & Honey Oat Slice is simply delicious!

  • No Bake Recipe - our oat slice recipe requires melting, mixing and chilling... that's it! No cooking required.
  • Quick & Easy - Just 5 minutes is all it takes to prep this energy boosting slice.
  • Basic Ingredients - made from ingredients that you probably already have in your pantry, this budget-friendly slice is always a winner.
  • Freezer Friendly - freeze any extra pieces for quick and easy 'grab and go' snacks.
Oat slice with almonds.

What You Need

Pantry staples are all that's required to make our Thermomix Almond & Honey Oat Slice!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for an oat almond honey slice.
  • Peanut Butter - choose a creamy store-bought peanut butter as it works much better than homemade peanut butter in this recipe
  • Honey - or substitute with rice malt syrup if preferred
  • Brown Sugar - use regular brown sugar
  • Vanilla Extract - or vanilla essence
  • Butter - either salted or unsalted butter are fine to use
  • Rolled Oats - use regular old fashioned rolled oats or substitute with quick oats if you prefer
  • Rice Bubbles - or any puffed rice
  • Roasted Almonds - use roasted almonds (not natural) for a delicious crunch and flavour!

Step By Step Instructions

It takes just 5 minutes to prepare our Thermomix Almond & Honey Oat Slice!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt

Place the peanut butter, honey, brown sugar, vanilla extract and butter into the bowl.

Butter and sugar in a Thermomix.

Heat until melted.

Creamy liquid in a Thermomix.

Step 2 - Mix

Add the rolled oats, rice bubbles and almonds and mix on REVERSE until combined.

A Thermomix filled with oat mixture.

Step 3 - Chill

Press the mixture very firmly into the prepared tin and chill in the fridge until set.

A baking tray with muesli nut slice.

Expert Tips

  • use store-bought creamy peanut butter for the best results
  • honey can be substituted for rice malt syrup if you prefer
  • use rolled oats or quick oats
  • keep the slice in the fridge to keep it crunchy
  • store the slice in an airtight container for up to 1 week
  • freeze for up to 3 months
Pieces of muesli slice on a chopping board.

FAQs

Can I use natural almonds?

It's important to use roasted (not natural or blanched) almonds as they have a delicious flavour and texture. I do NOT recommend using natural or blanched almonds.

Can I make this without a Thermomix?

Of course, simply melt the ingredients in a microwave or on the stovetop before mixing through the dry ingredients.

Pieces of oat nut slice.

Looking for more sweet slices and bars to make in your Thermomix?

Here's a few more of our favourites:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
Pieces of Thermomix Almond & Honey Oat Slice on a chopping board.
Print Recipe
5 from 3 votes

Thermomix Almond & Honey Oat Bars

These Thermomix Almond & Honey Oat Bars are a sweet and delicious snack that take just five minutes to prepare!
Prep Time5 minutes
Chilling Time2 hours
Total Time2 hours 5 minutes
Course: healthy snacks
Cuisine: Australian
Servings: 16 slices
Calories: 192kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 80 g creamy peanut butter
  • 90 g honey
  • 70 g brown sugar
  • 1 teaspoon vanilla extract
  • 60 g butter
  • 220 g rolled oats
  • 20 g rice bubbles
  • 120 g dry roasted almonds

Instructions

  • Grease and line an 18 X 28cm rectangular baking tray with baking paper, allowing the edges to overhang. Set aside.
  • Place the peanut butter, honey, brown sugar, vanilla extract and butter into the Thermomix bowl.
    Mix for 5 minutes, 80 degrees, Speed 2 or until the mixture has melted and thickened slightly.
  • Add the rolled oats, rice bubbles and almonds.
  • Mix for 30 seconds, REVERSE, Speed 2, or until the mixture is very well combined.
    TIP: Use the spatula to help mix.
  • Pour the mixture into the prepared tray and press down very firmly with the back of a spoon.
  • Place the tray into the fridge for 2 hours.

Notes

RECIPE NOTES & TIPS
  • use store-bought creamy peanut butter for the best results
  • honey can be substituted for rice malt syrup if you prefer
  • use rolled oats or quick oats
  • keep the slice in the fridge to keep it crunchy
  • store the slice in an airtight container for up to 1 week
  • freeze for up to 3 months

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 48mg | Potassium: 144mg | Fiber: 3g | Sugar: 10g | Vitamin A: 94IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 1mg

Thermomix Chocolate Cupcakes

Soft and fluffy Thermomix Chocolate Cupcakes topped with delicious chocolate frosting!

These cupcakes are perfect for school lunchboxes, birthday parties and celebrations.

An overhead shot of chocolate cupcakes with frosting.

Our classic Thermomix chocolate cupcakes take just 15 minutes to prepare!

An all-time favourite at fetes, birthday parties, fundraisers... and of course in school lunchboxes.

Just like our Thermomix vanilla cupcakes, these are just so quick and simple to whip up!

Why You're Going To Love This Recipe

Who can resist a sweet, fluffy cupcake topped with luscious chocolate frosting (it's so good, you'll be eating it straight from the Thermomix!!).

  • 15 Minutes Prep Time - it takes just a few minutes to prepare the cupcake batter and a couple more minutes to whip up the frosting! The hardest part is waiting for the cupcakes to cook and cool.
  • Perfect For Birthday Parties - we all know that cupcakes are a kids birthday party staple! Our chocolate cupcakes will be the first party food to disappear.
  • Basic Ingredients - our Thermomix chocolate cupcakes are made from pantry and fridge staples... meaning there's no need to make a trip to the supermarket!
  • Freezer-Friendly - found yourself with leftover cupcakes? No problem! Simply freeze them for up to 3 months and then allow to defrost at room temperature.
A chocolate frosted cupcake.

What You Need

Our Thermomix Chocolate Cupcakes are made using a handful of basic ingredients (that you may already have at home!).

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

For The Chocolate Cupcakes

The ingredients for chocolate cupcakes.
  • Butter - you can use either salted or unsalted butter for this recipe.
  • Caster Sugar - also known as superfine sugar. If you don't have caster sugar, you can use regular white sugar.
  • Eggs - use large eggs (approx 60g each). Bring to room temperature before using.
  • Vanilla Extract - or vanilla essence.
  • Self Raising Flour - also known as self rising flour. You can use store-bought self raising flour or make your own.
  • Cocoa Powder - use regular unsweetened cocoa powder.
  • Milk - I recommend using full fat/full cream milk when baking as it gives a much better result than skim milk.

For The Frosting

The ingredients for chocolate frosting.
  • Chocolate - use milk or dark cooking chocolate for this recipe.
  • Butter - you can use salted or unsalted butter.
  • Icing Sugar - for a soft frosting, use icing sugar mixture. For a firmer frosting, use pure icing sugar.
  • Vanilla Extract - or vanilla essence.
  • Milk - only use a small amount of milk (just enough to make the frosting smooth and creamy!).

Step By Step Instructions

It takes just 15 minutes to prepare our Thermomix chocolate cupcakes!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt The Butter

Place the butter into the Thermomix and heat until melted.

Melted butter in a Thermomix.

Step 2 - Mix

Add the remaining cupcake ingredients.

Eggs and cocoa in a bowl.

Mix until smooth.

Chocolate batter in a Thermomix.

Step 3 - Bake

Bake the cupcakes for 15 minutes or until cooked when tested with a skewer inserted into the middle.

Allow the cupcakes to cool completely before preparing the frosting.

Chocolate cupcake batter in a muffin tin.

Step 4 - Prepare The Frosting

Grate the chocolate and then melt until smooth.

Melted chocolate in a Thermomix.

Add the butter, icing sugar and vanilla extract and mix to combine.

Flour in a stainless jug.

If the frosting is too thick, add 1 tbs of milk and mix again. Add another 1 tbs of milk if required.

Spread the frosting over the cooled cupcakes and decorate with sprinkles.

Chocolate frosting in a Thermomix bowl.

Expert Tips

Follow our top tips for baking cupcakes using your Thermomix.

  • Chop the butter before placing into the Thermomix bowl. This will help to stop it from getting stuck to the blades.
  • I like to use icing sugar mixture in the frosting which keeps it soft. If you'd prefer a firmer frosting, use pure icing sugar instead.
  • Only add as much milk to the frosting that's required to make it smooth and creamy (you will only need a very small amount).
  • Don't overfill the cupcake cases (add batter until they're ⅔ full). This will allow the cupcakes to rise, without spilling over.
  • The cupcakes are ready when a skewer inserted into the middle comes out clean.
  • Ensure the cupcakes have completely cooled before frosting.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days.
  • Freeze leftover cupcakes in an airtight container for up to 3 months. Allow to defrost at room temperature.
Frosting and sprinkles on top of a cupcake.

FAQS

Can I make this chocolate cupcakes recipe in any model of the Thermomix?

Yes! Our recipe is suitable for use in all models of the Thermomix.

What can I use in place of self raising flour?

If self raising flour isn't available where you live, you can make your own self raising flour by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.

Can I use a classic buttercream frosting?

Absolutely! You can find our Thermomix buttercream frosting recipe here.

Half a chocolate cupcake.

It's so easy to bake cakes and cupcakes in your Thermomix!

Here's a few more of our most popular recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

ThermoBliss complete set
An overhead shot of chocolate cupcakes with frosting.
Print Recipe
4.69 from 22 votes

Thermomix Chocolate Cupcakes

Soft and fluffy Thermomix Chocolate Cupcakes topped with delicious chocolate frosting!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Snacks
Cuisine: Western
Servings: 12 cupcakes
Calories: 411kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven
  • Muffin Tray

Ingredients

For The Cupcakes

  • 125 g butter chopped
  • 170 g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 165 g self raising flour
  • 35 g cocoa powder
  • 165 g milk

For The Frosting

  • 130 g chocolate milk or dark chocolate
  • 130 g butter softened to room temp
  • 220 g icing sugar
  • 1 teaspoon vanilla extract
  • 2-3 tbs milk if needed

Instructions

  • Preheat the oven to 170°C (fan forced).
    Line a 12 hole muffin tin with cupcake cases.
  • Place the chopped butter into the Thermomix bowl and melt for 3 minutes, 60 degrees, Speed 2 (or until melted).
  • Add the remaining cupcake ingredients and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 15 seconds.
  • Fill the cupcake cases ⅔ full with the chocolate mixture.
  • Bake for 15-20 minutes or until cooked when tested with a skewer inserted into the centre.
  • Leave in the pan to cool for 10 minutes then place onto a wire rack to cool completely.
  • To make the frosting, grate the chocolate for 3 seconds, Speed 8.
    Scrape down the sides of the bowl.
    Melt for 3 minutes, 50 degrees, Speed 1 (or until melted).
  • Add butter, icing sugar and vanilla extract. With the MC removed, whip for 10 seconds, Speed 5.
  • Check the frosting and if it’s too hard, add 1 tbs of milk and mix for a further 10 seconds on Speed 5 (repeat until the frosting is smooth and easy to spread).
  • Spread the frosting over the cooled cupcakes and decorate with sprinkles (optional).

Notes

RECIPE NOTES & TIPS
  • Chop the butter before placing into the Thermomix bowl. This will help to stop it from getting stuck to the blades.
  • I like to use icing sugar mixture in the frosting which keeps it soft. If you'd prefer a firmer frosting, use pure icing sugar instead.
  • Only add as much milk to the frosting that's required to make it smooth and creamy (you will only need a very small amount).
  • Don't overfill the cupcake cases (add batter until they're ⅔ full). This will allow the cupcakes to rise, without spilling over.
  • The cupcakes are ready when a skewer inserted into the middle comes out clean.
  • Ensure the cupcakes have completely cooled before frosting.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days.
  • Freeze leftover cupcakes in an airtight container for up to 3 months. Allow to defrost at room temperature.

Nutrition

Calories: 411kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 88mg | Potassium: 131mg | Fiber: 2g | Sugar: 39g | Vitamin A: 597IU | Calcium: 38mg | Iron: 1mg

Thermomix Coconut Bread

My favourite drive thru coffee shop has recently opened a store 5 minutes from my house and while it's all kinds of awesome that I can easily drive by and grab a coffee, it also means I'm regularly tempted to buy a slice of my favourite snack - Coconut Bread.  After having a think about it, I realised it couldn't be that hard to make my own Coconut Bread, especially using my Thermomix!

Thermomix Coconut Bread Recipe

After finding a recipe which was packed full of coconut, it took me less than 5 minutes to prepare the tin, ingredients and mixture for this Thermomix Coconut Bread recipe - in fact the longest part was waiting for the oven to heat up!

Strawberries baked on the top of a loaf of coconut bread, placed on a striped tea towel.
Print Recipe
5 from 5 votes

Thermomix Coconut Bread

A delicious and sweet bread that everyone will love!
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: Cakes
Cuisine: Australian
Servings: 10 Slices
Calories: 378kcal
Author: Lucy & Lauren

Ingredients

  • 2 eggs
  • 300 ml milk
  • 1 teaspoon vanilla essence
  • 375 g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 200 g caster sugar
  • 150 g shredded coconut
  • 75 g butter
  • 6 strawberries to decorate - optional

Instructions

  • Preheat your oven to 180 degrees and line a large loaf tin with baking paper.
  • Place the butter into your Thermomix bowl and cook for 3 minutes at 60 degrees on speed 2 or until the butter has melted.
  • Add all of the other ingredients to your Thermomix Bowl and mix for 10 seconds on speed 5.
  • Scrape the sides of your bowl and mix for a further 5 seconds on speed 4.
  • Pour the mixture into your prepared loaf tin and decorate with strawberries (optional) and bake in the oven for one hour and five minutes or until your Coconut Bread is cooked through when tested with a skewer.

Nutrition

Calories: 378kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 198mg | Potassium: 165mg | Fiber: 2g | Sugar: 28g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

I decided to decorate my Coconut Bread Loaf with sliced strawberries, but this is totally up to you.

Thermomix Coconut Bread RecipeThis recipe makes a BIG loaf, so make sure you use a large loaf tin.  It's also freezer friendly which makes it an easy treat to pull out of the freezer whenever you are craving something sweet or have visitors drop by unexpectedly.

 

Thermomix Baba Ghanoush (Eggplant Dip)

Our Thermomix Baba Ghanoush recipe is made with just six ingredients and couldn't be easier to prepare. This delicious eggplant dip makes a great alternative from your usual hummus or roast capsicum dip and is oh-so-good when served with some crusty bread (or better yet, our Turkish Pide!).

Baba Ghanoush drizzled with olive oil in a white speckled bowl sitting on chopping board.

This Thermomix Baba Ghanoush is perfect for your next special occasion!

You will love:

Made with just six ingredients.

Simple to prepare, just combine your grilled eggplant with the rest of the ingredients!

Versatile - serve with crackers, veggie sticks, Pita Bread, Naan Bread or Turkish Pide. It really is up to you!

Prepare in advance - when stored in an airtight container, this Thermomix Baba Ghanoush can last up to one week.

side view of Baba Ghanoush in a white speckled bowl sitting on chopping board.

Ingredients

Please note you will find the full list of ingredients and method in the recipe card below.

  • Eggplant - it is important to grill your eggplant as this is what gives the Baba Ghanoush its flavour.
  • Tahini - either hulled or un-hulled Tahini can be used.
  • Garlic - cloves or minced garlic can be used
  • Lemon Juice - you will need one lemon.
  • Cumin
  • Salt
Ingredients to make Thermomix Baba Ghanoush recipe.

How to Make Baba Ghanoush in a Thermomix

Step 1. Grill the eggplant on your BBQ or using a naked flame on your gas cooktop. Cut in half and pop into the oven to cook completely.

Step 2. Place the garlic cloves into your Thermomix bowl and mix.

chopped garlic in a Thermomix bowl.

Step 3. Remove the skin from the cooked eggplant and mix.

Step 4. Add the remaining ingredients and mix to combine.

Eggplant mixed in a thermomix bowl.
Baba Ghanoush Ingredients mixed in a thermomix bowl.

Step 5. Transfer to a serving bowl and enjoy!

Baba Ghanoush in a white speckled bowl sitting on chopping board.

Recipe Hints and Tips.

To get a really good baba ghanoush you need to grill your eggplant. It's the only way to get that beautiful, traditional smokey flavour. As much as I love the Thermomix - it's just not going to do the job here! So use a naked flame on your gas stovetop or BBQ to grill the outside of a whole eggplant.

For a smoother texture, mix the Baba Ghanoush for an extra 10 seconds or until the desired texture is achieved.

Serve with a little drizzle of olive oil, some fresh olives and a slice or two (or 10!) of delicious Thermomix Turkish Pide. Yum!

Store in an airtight container in the fridge for up to one week. Freeze for up to two months, please note the consistency may change.

FAQ

Do you have to grill the eggplant when making Baba Ghanoush?

It is essential to not skip this step and the chargrilling of the eggplant is what helps to give this dip it's flavour.

Can you freeze Baba Ghanoush?

Baba Ghanoush can be frozen for up to two months. Please note the consistency may change.

Pita bread scooping up Baba Ghanoush.

More Recipes you will enjoy:

Baba Ghanoush drizzled with olive oil in a white speckled bowl sitting on chopping board.
Print Recipe
5 from 3 votes

Thermomix Baba Ghanoush (Eggplant Dip)

Need a new dip to go with your favourite crackers? Our Thermomix Baba Ghanoush will become your new go to recipe when you are entertaining.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sides
Cuisine: Australian
Servings: 8 serves
Calories: 68kcal
Author: Lucy & Lauren

Ingredients

  • 1 eggplant
  • 70 grams tahini
  • 2 garlic cloves minced
  • 30 grams lemon juice
  • ¼ teaspoon cumin
  • ½ teaspoon salt to taste

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Grill the whole eggplant over a naked flame on your gas stovetop or BBQ.
  • Once it's chargrilled, cut it in half and pop it into the oven to cook completely (until all of the inside has softened) - approximately 20 minutes.
  • Remove from the oven and allow to cool.
  • Remove the skin and discard.
  • Place the garlic cloves into the TM bowl and mince on Speed 8 for 5 seconds.
  • Scrape own the sides of the bowl and repeat.
  • Scoop the inside of the eggplant into the TM bowl.
  • Press Turbo approximately 5 times until you have a nice thick, chunky texture.
  • Add in the remaining ingredients and press turbo until all of the ingredients are combined and you have the texture you desire.
  • Serve with a drizzle of olive oil, kalamata olives and crusty bread.

Notes

To get a really good baba ghanoush you need to grill your eggplant. It's the only way to get that beautiful, traditional smokey flavour. As much as I love the Thermomix - it's just not going to do the job here! So use a naked flame on your gas stovetop or BBQ to grill the outside of a whole eggplant.
For a smoother texture, mix the Baba Ghanoush for an extra 10 seconds or until the desired texture is achieved.
Serve with a little drizzle of olive oil, some fresh olives and a slice or two (or 10!) of delicious Thermomix Turkish Pide. Yum!
Store in an airtight container in the fridge for up to one week. Freeze for up to two months, please note the consistency may change.

Nutrition

Calories: 68kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 150mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Looking for more?

You can find more simple and delicious recipes in our books and eBooks, shop the range here.

ThermoBliss complete set

Thermomix Yo Yo Biscuits

Our buttery, melt-in-your-mouth Thermomix Yo Yo Biscuits are simply delicious! Just 15 minutes prep time and 6 basic ingredients.

The perfect lunch box filler or afternoon tea treat!

A plate of yo yo biscuits.

Looking for a delicious recipe to fill the biscuit tin?

Our easy Thermomix Yo Yo Biscuits are an old fashioned favourite filled with creamy, sweet icing.

Why You're Going To Love This Recipe

  • Made Using Basic Ingredients - there's no need to make a trip to the supermarket when making our Thermomix yo yo biscuits! All 6 ingredients are pantry/fridge staples.
  • Quick To Prepare - with just 15 minutes active prep time, these simple biscuits will be prepped and baked in no time.
  • All Thermomix Models - this recipe is suitable for use in any of the Thermomix models.
  • Old Fashioned Favourite - you won't be able to resist the sweet, buttery-ness of these melt in your mouth yoyos.
A cake stand topped with yoyo biscuits.

What You Need

Just 6 basic ingredients are needed to prepare our Thermomix Yo Yo Biscuits!

Have a look in your pantry and fridge... you might find them sitting there!

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

The ingredients for yoyo biscuits.

For The Biscuits

For The Icing

  • Butter - use salted or unsalted butter. Soften to room temperature before using
  • Icing Sugar - use icing sugar mixture
  • Lemon Juice - use bottled or freshly squeezed lemon juice

Step By Step Instructions

Did you know that it takes just 15 minutes active preparation time to make Thermomix Yo Yo Biscuits?

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

Step 1 - Whip The Butter

Insert the Butterfly attachment and whip the softened butter until pale and creamy.

Creamed butter in a Thermomix.

Step 2 - Add The Sugar & Vanilla

Add the icing sugar mixture and the vanilla extract and mix until combined.

Remove the Butterfly attachment.

Cookie dough in a Thermomix.

Step 3 - Mix The Flour & Custard Powder

Add the self raising flour and custard powder to the bowl.

Mix until combined.

Butter and flour in a Thermomix.

TIP: scrape down the sides of the bowl partway through mixing.

Yoyo mixture in a Thermomix.

Step 4 - Bake The Cookies

Roll the mixture into small balls and press down lightly with a fork.

Bake for 15 minutes or until cooked.

Set aside to cool.

Step 5 - Make The Icing

Mix the butter, icing sugar mixture and lemon juice until smooth and creamy.

Butter and icing sugar in a Thermomix bowl.

Spread a small amount of icing over the flat side of a biscuit and sandwich together with another biscuit.

A hand holding a cookie topped with icing.

Expert Tips

  • Soften the butter to room temperature before using
  • Insert the Butterfly attachment to whip the butter and to assist with mixing through the sugar
  • Roll the mixture into teaspoon sized balls and then press down lightly with a fork (TIP: dip the fork in flour to stop the mixture from sticking)
  • Bake until just lightly golden (do not overcook). The biscuits will firm slightly as they cool.
  • Make sure the biscuits have completely cooled before adding the icing (otherwise it will melt).
  • Store in an airtight container for up to 5 days.
  • You 'can' freeze the biscuits for up to 3 months, however, they are at their best when eaten fresh.
A close up of a yo yo biscuit.

FAQs

Where do yo yo biscuits originate?

Yo yos are an old fashioned Australian biscuit. They have two soft buttery biscuits sandwiched together with creamy icing.

What is the Butterfly?

The Butterfly is an attachment that comes with all sales of a Thermomix machine. It is inserted onto the top of the blades and helps with whipping.

A hand holding a yoyo biscuit.

Fill up the cookie tin with some of our most popular Thermomix biscuits and cookies!

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

ThermoBliss complete set
A close up of a yo yo biscuit.
Print Recipe
4.70 from 13 votes

Thermomix Yo Yo Biscuits

Our buttery, melt-in-your-mouth Thermomix Yo Yo Biscuits are simply delicious! Just 15 minutes prep time and 6 basic ingredients.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Biscuits and Cookies
Cuisine: Western
Servings: 18 biscuits
Calories: 203kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

For The Biscuits

  • 190 g butter softened
  • 60 g icing sugar mixture
  • 1 teaspoon vanilla essence
  • 225 g self raising flour
  • 60 g custard powder

For The Filling

  • 60 g butter softened
  • 250 g icing sugar mixture
  • 15 g lemon juice

Instructions

  • Line two baking trays and preheat your oven to 180 degrees celsius (fan-forced).
  • Insert the Butterfly attachment and place the softened butter into the Thermomix bowl. Whip for 20 seconds, Speed 4.
  • Add the icing sugar and vanilla essence. Mix for a further 10 seconds, Speed 4. Scrape down the sides and mix for another 15 seconds, Speed 4.
  • Remove the Butterfly attachment.
    Add the self raising flour and custard powder to your Thermomix bowl and mix for 10 seconds, Speed 3.
    Scrape down the sides of the bowl with a spatula and mix for a further 15 seconds, Speed 3, or until combined.
  • Using a teaspoon, scoop the mixture and shape into balls before placing onto your prepared baking trays and lightly flatten with a fork - you should make around 36 biscuits.
  • Place the baking trays into the oven and cook for 15 minutes or until the biscuits are slightly golden on top.
  • Cool the melting moments on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
  • To make the lemon filling, place the softened butter, icing sugar and lemon juice into a clean Thermomix bowl. Mix for 10 seconds, Speed 6 before scraping down the sides and mixing for a further 10 seconds, Speed 6.
  • Spoon a little of the filling on the flat side of one biscuit before sandwiching it together with another biscuit.

Notes

RECIPE NOTES & TIPS
  • Soften the butter to room temperature before using
  • Insert the Butterfly attachment to whip the butter and to assist with mixing through the sugar
  • Roll the mixture into teaspoon sized balls and then press down lightly with a fork (TIP: dip the fork in flour to stop the mixture from sticking)
  • Bake until just lightly golden (do not overcook). The biscuits will firm slightly as they cool.
  • Make sure the biscuits have completely cooled before adding the icing (otherwise it will melt).
  • Store in an airtight container for up to 5 days.
  • You 'can' freeze the biscuits for up to 3 months, however, they are at their best when eaten fresh.

Nutrition

Calories: 203kcal | Carbohydrates: 20g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 112mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 403IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.2mg

Top Tips for Making Butter in a Thermomix

Follow our top tips for making butter in a Thermomix machine... and have perfectly creamy, spreadable butter every time!

It's SO easy!

A Thermomix with the text overlay 'Top Tips for Making Butter in a Thermomix'

For many of us, one of the biggest values of owning a Thermomix is the ability to create basic ingredients from scratch.

You won't believe how easy it is to make your own homemade butter in the Thermomix... using just cream and water!

Tips For Making Homemade Butter Using A Thermomix Machine

Follow our simple steps for the creamiest homemade butter!

Use Cream That's Nearing It's Use By Date

Buying discounted cream which is close to it's use by date is a great way to save money.

Cream that is near it's use by date will whip and seperate quickly.

Choose The Right Cream

To make butter, you will need to use full fat pure or thickened cream (not light cream).

Make The Butter In Batches

It's important to only use 600ml of cream at a time when making butter in your Thermomix.

Mix The Cream Until The Sound Of The Blades Changes

With the Butterfly attachment inserted into the Thermomix machine, whip the cream until you hear the sound of the blades change - this tells you when the cream has separated.

The time it takes for the buttermilk to separate from the butter will vary depending on the temperature of your cream and it's freshness.

Keep Your Buttermilk

Don't throw out the buttermilk!

Strain the mixture through a sieve and reserve the buttermilk.

The buttermilk is perfect to use when making scones, cakes, pancakes or even as a coating for fried chicken!  

Simply transfer the buttermilk into an airtight container and store it in the fridge until needed (use within a couple of days).

Use Chilled Water

It's important to use water that has been chilled in the fridge (or had ice cubes added to it before use).

If you're making butter on a warm day, place your Thermomix bowl into the fridge or freezer for 15 minutes before using.

Wash Your Butter Thoroughly

Wash your butter 4 - 5 times or until the water runs clear. This ensures that you have removed all of the buttermilk (any remaining buttermilk can turn the butter bad).

Salted Or Unsalted Butter

To make salted butter, add ½ teaspoon of salt after you've finished washing the butter.

How To Make Spreadable Butter

To make spreadable butter, add one teaspoon of oil at a time and whip until it reaches your desired consistency.

You can use vegetable oil, rice bran oil, avocado oil, sunflower oil or a very mild flavoured olive oil.

Storing The Butter

Unsalted butter should be used within a few days, while salted butter can be stored in the fridge for 1-2 weeks.

Freezing The Butter

Any surplus butter can portioned, wrapped in plastic wrap and stored in your freezer until needed.

A Thermomix with a text overlay of tips for making butter
Print Recipe
5 from 2 votes

Thermomix Butter

Follow our simple step by step recipe for making Thermomix butter.
Prep Time10 minutes
Total Time10 minutes
Course: Basics
Cuisine: Western
Servings: 8 serves
Calories: 255kcal
Author: Lucy & Lauren
Cost: $2

Equipment

  • Thermomix

Ingredients

  • 600 g pure or thickened cream
  • 500 g chilled water

Instructions

  • Place the Butterfly attachment into the Thermomix bowl.
    Pour the cream into the bowl and whip on Speed 4 for a few minutes (until the cream and buttermilk have separated).
    Remove the Butterfly attachment.
  • Use the simmering basket (or a sieve) to seperate the butter from the buttermilk.
    *Reserve the buttermilk for later use.
  • Place the butter back into the Thermomix bowl. Add the chilled water.
    Mix for 10 seconds, Speed 4 or until the butter and water have separated again.
  • Repeat 3-4 more times or until the butter is completely free of any excess buttermilk (the water should run clear).
    Squeeze out any additional water and shape into a log. Wrap in plastic wrap.
    OR FOR SALTED & SPREADABLE BUTTER: Insert the Butterfly into the machine and add the butter back in. Add ½ teaspoon of salt. Add oil (of your choice) 1 teaspoon at a time, while whipping on Speed 4 (until the butter reaches your desired consistency).

Nutrition

Calories: 255kcal | Carbohydrates: 2g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 23mg | Potassium: 71mg | Sugar: 2g | Vitamin A: 1103IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 0.1mg

Thermomix Clinkers Slice

Everyone's favourite Thermomix Clinkers Slice is completely no-bake and takes only 10 minutes to prepare!

Squares of Clinkers Slice.

When it comes to no-bake slices, it's hard to beat a Clinkers Slice!

Just like our no-bake peanut butter slice, peppermint slice, jelly slice and caramello slice, this Clinkers Slice is so easy to make and absolutely delicious.

Why You're Going To Love This Recipe

If you ask our beautiful readers, they'll tell you they love this Thermomix Clinkers Slice because:

  • No-Bake - forget about turning on the oven, this slice takes just 10 minutes to prepare and then it simply needs to be chilled in the fridge
  • Great for fetes, fundraisers and parties - bring this slice to a bake sale and it will be the first to disappear!
  • Freezer-Friendly - make a batch and pop it in the freezer. Place frozen slices directly into school lunchboxes and they'll be defrosted by morning tea time.
Brightly coloured no-bake Clinkers Slice with chocolate on top.

What You Need

Just 5 ingredients is all you need to make this classic Thermomix Clinkers Slice.

Note: Please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.

  • Clinkers - these are a favourite Australian chocolate covered candy that are available in all major supermarkets.
  • Plain sweet biscuits - you can use any plain sweet biscuits you like. I generally use Arnotts Marie or Malt O Milk biscuits.
  • Butter - salted or unsalted butter is fine to use.
  • Sweetened condensed milk - I recommend using full fat (not skim or light) condensed milk as it sets firmer.
  • Chocolate - I like to melt milk chocolate over the top of the slice. You can use dark or white chocolate if you prefer.
A piece of brightly coloured chocolate slice on a white cake stand.

Step By Step Instructions

With 10 minutes prep time and a few simple steps, this slice is so quick and easy!

Note: Please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.

Step 1: Crush The Biscuits & Clinkers

It's fine to have a few small chunks remaining after crushing the biscuits and Clinkers.

Clinkers and biscuits in a Thermomix bowl.

Set the biscuits and Clinkers aside.

Crushed bsicuits and Clinkers in a bowl.

Step 2 - Melt

Melt the butter and sweetened condensed milk together in the Thermomix (there's no need to wash the Thermomix after crushing the biscuits and Clinkers).

Sweetened condensed milk and butter in a Thermomix.
Melted butter and condensed milk in a Thermomix.

Step 3 - Mix

Return the crushed biscuits and Clinkers to the Thermomix bowl and mix until well combined.

Press the mixture into a lined baking tin and chill in the fridge while you melt the chocolate.

Pour the chocolate over the top and spread out evenly.

No bake Clinkers Slice in a baking tin.

Expert Tips & FAQ

This simple no-bake chocolate slice couldn't be easier to make, but here's a few tips for making it perfect every single time!

Cutting The Slice

To make it even easier to cut the slice without the chocolate cracking, add a tablespoon of coconut oil or vegetable oil when melting the chocolate. Once the slice has chilled, remove it from the fridge for 20 minutes before cutting and then use a hot, dry knife to carefully cut the slice into pieces.

Storing

Store the slice in an airtight container in the fridge for up to one week.

Freezing

Freeze in an airtight container for up to 3 months. Allow to defrost before consuming.

Servings

This slice makes 16 large pieces or 24 small pieces.

A cake stand with Clinkers Slice.

Chocolate slices are always super popular with kids and adults alike!

Here's a few of our most popular Thermomix chocolate slice recipes:

  • Thermomix Snickers Slice - nutty, chocolatey and soooo delicious! This no bake slice is always a hit!
  • Thermomix Mars Bar Slice - our Mars Bar Slice is an all-time favourite. Super easy to make and even easier to eat.
  • Thermomix Chocolate Hazelnut Slice - the perfect late night treat or snack with your coffee. YUM!
  • Thermomix Hedgehog Slice - an old fashioned favourite that everyone loves!
A bite taken out of a piece of Clinkers Slice.

Thermomix Baking Cookbooks

For more of our Thermomix baking recipes, check out our Chocolate and Slices cookbook bundle!

All hardcopy cookbooks come with free eBook versions emailed to you immediately upon purchase.

Our Thermomix Chocolate & Slices Bundle is perfect for all of the sweet lovers out there! Get our Thermomix Chocolate Cookbook & Thermomix Slices Cookbook for just $25.00.
Squares of Clinkers Slice.
Print Recipe
4.50 from 2 votes

Thermomix Clinkers Slice

Everyone's favourite Thermomix Clinkers Slice is completely no-bake and takes only 10 minutes to prepare!
Prep Time10 minutes
Chilling Time2 hours
Total Time2 hours 10 minutes
Course: Slices
Cuisine: Australian
Servings: 16 serves
Calories: 344kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 250 g Clinkers cubed
  • 250 g plain sweet biscuits Arnott's Marie, Malt O Milk etc
  • 125 g butter
  • 300 g sweetened condensed milk
  • 220 g milk chocolate

Instructions

  • Grease and line an 18 X 28 cm rectangular slice tin with baking paper and set aside. 
  • Place the Clinkers and biscuits into the Thermomix bowl and mix for 5 seconds, Speed 5 or until only small chunks remain. Set aside in a separate bowl.
  • Add the cubed butter and sweetened condensed milk to the Thermomix bowl (no need to wash the bowl). Melt for 4 minutes, 50 degrees, Speed 2 (or until completely melted).
  • Return the Clinkers and biscuit chunks to the Thermomix bowl. Mix for 30 seconds, REVERSE, Speed 2 (or until well combined).
  • Place into the prepared slice tray and press the mixture down very firmly.
  • Grate the chocolate for 10 seconds, Speed 5.
  • Scrape down the bowl and melt for 3-4 minutes, 50 degrees, Speed 2.
  • Pour the melted chocolate over the slice.
  • Place in the fridge for at least two hours (preferably overnight).
  • Take the slice out of the fridge and leave for 20 minutes before slicing to avoid cracking.

Notes

RECIPE NOTES & TIPS
Cutting The Slice - To make it even easier to cut the slice without the chocolate cracking, add a tablespoon of coconut oil or vegetable oil when melting the chocolate. Once the slice has chilled, remove it from the fridge for 20 minutes before cutting and then use a hot, dry knife to carefully cut the slice into pieces.
 
Storing - Store the slice in an airtight container in the fridge for up to one week.
 
Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost before consuming.
 
Servings - This slice makes 16 large pieces or 24 small pieces.

Nutrition

Calories: 344kcal | Carbohydrates: 38g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 166mg | Potassium: 172mg | Fiber: 2g | Sugar: 28g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Thermomix Banana Apple Pikelets

The easiest Thermomix Banana Apple Pikelets recipe that the kids will absolutely love! Ready to eat in just 15 minutes... makes 20 pikelets (so there's plenty leftover for lunchboxes).

Butter on top of pikelets.

Our Thermomix Banana Apple Pikelets are the perfect kid-friendly snack!

Just like our classic pikelets, banana pikelets and fluffy pancakes... these are SO quick, easy and tasty.

Give them a try!

Why You're Going To Love This Recipe

There's so much to love about our Thermomix Banana Apple Pikelets!

  • Kid-Friendly - these pikelets are an all-time favourite with the kids! Whether it's for breakfast, after school snacks or a lunch box treat... they're always a hit!
  • Ready In 15 Minutes - feed those hungry mouths in no time at all! Just 5 minutes prep time and 10 minutes cooking time is all it takes.
  • One Bowl Recipe - The Thermomix melts the butter, grates the apple and mixes the batter for you. SO easy!
An up close shot of banana apple pikelets.

What You Need

Just a handful of basic ingredients!

The ingredients for Thermomix Banana Apple Pikelets.
  • Butter - use salted or unsalted butter
  • Apple - use any variety of apple you like. There's no need to peel the apple before using (unless preferred)
  • Self Raising Flour - also referred to as self-rising flour. Use store-bought self-raising flour or make your own
  • Milk - full cream milk is best
  • Vanilla Extract - or vanilla essence
  • Banana - the riper the better!
  • Egg - use a large egg (approx 60g) at room temperature

Step By Step Instructions

It's so simple to make Thermomix Banana Apple Pikelets!

Please scroll to the recipe card for the ingredient quantities and the full detailed method.

Step 1 - Melt The Butter

Place the butter into the Thermomix bowl and heat until melted.

Melted butter in a Thermomix.

Step 2 - Grate The Apple

Add the chopped apple and mix with the melted butter until finely grated.

Grated apple in a Thermomix.

Step 3 - Add The Remaining Ingredients

Add the remaining ingredients and mix until combined.

The ingredients for banana pikelets with apple.
Pikelet batter in a Thermomix.

Cook the pikelets in batches in a frying pan.

Expert Tips

Banana - the riper the better!

Apple - use any variety you like!

Storing - Store in an airtight container in the fridge for up to 3 days.

Freezing - freeze in an airtight container for up to 2 months. The balls will only take a few minutes to defrost.

A stack of pikelets.

FAQ

Can you freeze pikelets?

Yes! You can freeze in an airtight container for up to 2 months. The pikelets will only take a few minutes to defrost.

Can I use an over-ripe banana?

Absolutely! The riper the better when it comes to using bananas in pikelets.

Can I use any type of apple?

Yes! Choose your favourite variety of apple - there's no need to even peel it before using.

Love a healthy snack? We do too!

Here's a few more of our favourite snack recipes:

THERMOMIX RECIPE COOKBOOKS

Browse our collection of printed Thermomix cookbooks including our value bundles!

ThermoBliss complete set
Butter on top of pikelets.
Print Recipe
4.79 from 19 votes

Thermomix Banana and Apple Pikelets

These easy Thermomix Banana and Apple Pikelets are perfect for the entire family, freezer friendly and a great lunchbox snack!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Snacks
Cuisine: Australian, Western
Servings: 20 pikelets
Calories: 72kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Frying Pan

Ingredients

  • 60 g butter
  • 50 g apple cored and chopped (approx ½ an apple)
  • 200g g self raising flour
  • 150 g milk
  • 1 teaspoon vanilla extract
  • 1 banana
  • 1 egg
  • extra butter to grease the pan

Instructions

  • Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, Speed 1 (or until melted).
  • Add the apple (which has been cut into chunks) and mix for 4 seconds, Speed 5, to grate.
  • Add the self raising flour, milk, vanilla extract, banana and egg and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 5.
  • Preheat your frying pan with a little butter over a medium high heat and add tablespoons of the pikelet mixture.
  • When bubbles begin to appear on the surface of the pikelets, carefully flip them over and cook for a further 30 seconds - 1 minute on the other side before transferring to a plate and cover with foil to keep warm. 
    Continue until you have used all of the mixture.
  • Serve these pikelets warm with your choice of toppings.

Notes

RECIPE NOTES & TIPS
Banana - the riper the better!
Apple - use any variety you like! There's no need to peel the apple before using (unless preferred). 
Storing - Store in an airtight container in the fridge for up to 3 days.
Freezing - freeze in an airtight container for up to 2 months. The balls will only take a few minutes to defrost.

Nutrition

Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 26mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg

Thermomix Butterscotch Sauce

Our Thermomix Butterscotch Sauce is rich, sweet and simply delicious! Made from 5 basic pantry ingredients and ready in less than 10 minutes!

A spoon in a glass jar of caramel sauce.

When you're craving something sweet or looking for a creamy, caramel sauce to pour over your favourite dessert, bowl of ice cream or brownie... our Thermomix Butterscotch Sauce is the answer!

Let the Thermie do ALL of the work for you and have this simple butterscotch sauce ready to serve in just minutes (perfect for those late night sugar cravings).

Lets get baking!

Why You're Going To Love This Recipe

Our Thermomix Butterscotch Sauce is simply irresistable!

  • Sweet, Creamy, Salty - the perfect trio of flavours comes together in this old fashioned sauce recipe.
  • Versatile - this is the BEST sauce to pour over your favourite desserts, puddings, cakes and brownies.. YUM!
  • Suitable for all Thermomix models - our butterscotch sauce recipe can be prepared in any of the Thermomix models... old or new!
  • Quick & Easy - have this sauce prepped and cooked in just 8 minutes!
Caramel butterscotch sauce in a jar.

What You Need

Just 5 pantry staples are required to make butterscotch sauce in your Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for butterscotch sauce.
  • Brown Sugar - you can use either light or dark brown sugar.
  • Cream - choose thickened or heavy pouring cream (not light or skim).
  • Vanilla Extract - or vanilla essence.
  • Butter - you can use salted or unsalted butter. If using salt butter, add less sea salt.
  • Sea Salt - this cuts through the sweetness of the sauce and the subtle saltiness perfectly matches the creamy caramel flavours.

Step By Step Instructions

Our ONE STEP recipe couldn't be easier to make!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Cook The Sauce

Place the cream, butter, salt, vanilla extract and brown sugar into the Thermomix bowl.

Butter, sugar and cream in a Thermomix.

Cook for 8 minutes with the MC off and the splatter guard or rice basket on top.

Butterscotch sauce in a Thermomix.

Serve immediately.

Expert Tips

  • If using salted butter, add less sea salt
  • Use thickened or heavy pouring cream. Light cream is not suitable as it doesn't thicken as well.
  • When cooking the sauce, remove the MC (measuring cup) and place the splatter guard (or the rice basket) over the top of the hole instead.
  • Store the sauce in an sterilised jar or airtight container for up to 1 week.
  • This recipe is not suitable for freezing.
  • This recipe can be doubled (as long as you don't exceed the MAX line) however, you will need to increase the cooking time slightly.
An overhead shot of butterscotch sauce.

FAQS

What is the difference between caramel sauce and butterscotch sauce?

Caramel sauce is generally made with white sugar, whereas butterscotch sauce is made with brown sugar. Butterscotch sauce also ALWAYS contains butter, whereas some caramel sauces do not.

Can I double this recipe?

Yes! As long as you don't exceed the MAX line. However, you will need to increase the cooking time slightly.

Can I freeze butterscotch sauce?

This recipe is not suitable for freezing.

Caramel butterscotch sauce in a jar.

Our Thermomix butterscotch sauce is simply delicious poured over your favourite dessert.

Here's a few of our favourite options:

A drizzle of butterscotch sauce.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A spoon in a glass jar of caramel sauce.
Print Recipe
5 from 2 votes

Thermomix Butterscotch Sauce

Our Thermomix Butterscotch Sauce is the perfect accompaniment to your favourite pudding or ice-cream.
Cook Time8 minutes
Total Time8 minutes
Course: Desserts
Cuisine: Australian
Servings: 6 serves
Calories: 492kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 150 g butter chopped
  • 250 g cream
  • 265 g brown sugar
  • 1 teaspoon vanilla essence
  • ½ teaspoon sea salt flakes (optional)

Instructions

  • Or alternatively, if you're using a Thermomix, place all ingredients into the Thermomix bowl and cook for 8 minutes, Varoma, Speed 3 (with the MC off and the splatter guard or rice basket on top to avoid splatters).

Notes

RECIPE NOTES & TIPS
  • If using salted butter, add less sea salt
  • Use thickened or heavy pouring cream. Light cream is not suitable as it doesn't thicken as well.
  • When cooking the sauce, remove the MC (measuring cup) and place the splatter guard (or the rice basket) over the top of the hole instead.
  • Store the sauce in an sterilised jar or airtight container for up to 1 week.
  • This recipe is not suitable for freezing.
  • This recipe can be doubled (as long as you don't exceed the MAX line) however, you will need to increase the cooking time slightly.

Nutrition

Calories: 492kcal | Carbohydrates: 45g | Protein: 1g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 184mg | Potassium: 106mg | Sugar: 44g | Vitamin A: 1241IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 0.4mg

How to Make Cheese Sauce in a Thermomix

Have you ever wondered how to make Cheese Sauce in a Thermomix? Well we are here to help with the EASIEST Thermomix Cheese Sauce recipe that takes less than 10 minutes to make!

Cheese sauce being poured into a small white bowl that is sitting on top of a dark grey tea towel

Why you will love this recipe:

Recipes really don't get much easier than our Thermomix Cheese Sauce.  This Cheese Sauce recipe is made with just SIX ingredients and seriously takes less than 10 minutes to put together. You can serve this creamy cheese sauce in a number of ways including: 

Drizzled over steam veggies.

As an accompaniment to silverside.

Topping your favourite pasta or vegetable bake.

On top of your favourite lasagna.

Overhead view of a bowl of cheese sauce. Next to it is a white jug.

Cheese Sauce Ingredients:

Please note you will find a full list of ingredients including quantities in the recipe card below.

Cheese - to bump up the flavour, I like to use a combination of tasty and parmesan cheese, but you can really use whatever cheese you have in the fridge.

Milk - Either full cream or skim milk can be used for this recipe.

Butter - we use unsalted butter in this recipe.

Flour - you will need plain, not self-raising flour for this recipe.

Nutmeg - optional

Salt and Pepper - To avoid 'black flecks' in your cheese sauce, use ground white pepper instead of cracked black pepper.

Ingredients to make cheese sauce in a thermomix on a bench top.

How to Make Cheese Sauce in a Thermomix:

You will find the full list of instructions in the recipe card below.

Step 1. Cut the cheese into small pieces and mix until finely grated.

Grated cheese in a thermomix bowl.

Step 2. Add the remaining ingredients and cook for 7 minutes.

Cheese sauce cooked in a thermomix bowl.

Step 3. Serve immediately.

Cheese sauce in a white jug on a dark grey tea towel.

Tips for Making Cheese Sauce in a Thermommix:

You can use just Tasty (Cheddar) Cheese for this recipe if you don't have any parmesan cheese.

To avoid any black flecks in the sauce, use white pepper versus black pepper.

To store cover with the surface with a sheet of cling wrap and place into the fridge, consume within 2-3 days.

This recipe can be frozen for up to two months.

Frequently Asked Questions

Can Cheese Sauce be made in advance?

Yes, this Cheese Sauce can be made a 2-3 days in advance, store covered in the fridge until needed.

What is the best cheese to use when making a cheese sauce?

I prefer to use a mixture of tasty (cheddar) and parmesan cheese when making cheese sauce as this combination helps to give added flavour.

More Recipes You Might Enjoy:

Looking for even more?

You can find more simple and delicious Thermomix recipes in our books and eBooks, shop the range here.

Complete set o 16 ThermoBliss recipe books.
Cheese sauce being poured into a small white bowl that is sitting on top of a dark grey tea towel.
Print Recipe
4.84 from 36 votes

Thermomix Cheese Sauce

Our Thermomix Cheese Sauce recipe is packed with flavour, made with just six ingredients and takes less than 10 minutes to make!
Prep Time2 minutes
Cook Time7 minutes
Total Time9 minutes
Course: Dinner, Sauces
Cuisine: Australian
Servings: 6 serves
Calories: 161kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 30 grams butter
  • 20 g plain flour
  • 250 grams milk
  • 100 grams tasty cheese cut into 3cm cubes
  • 30 grams parmesan cheese cut into 3cm cubes
  • pinch salt and pepper
  • ½ teaspoon nutmeg

Instructions

  • Place 3cm cubes pieces of the tasty and parmesan cheese into your Thermomix bowl and blitz for 10 seconds on speed 10 or until finely grated.
  • Add the butter, plain flour, milk, nutmeg and salt and pepper to your Thermomix bowl and cook for 7 minutes at 80 degrees on speed 4.
  • Serve

Notes

You can use just Tasty (Cheddar) Cheese for this recipe if you don't have any parmesan cheese.
To avoid any black flecks in the sauce, use white pepper versus black pepper.
To store cover with the surface with a sheet of cling wrap and place into the fridge, consume within 2-3 days.
This recipe can be frozen for up to two months.

Nutrition

Calories: 161kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 1mg

Thermomix Fruit Loaf Recipe

Our easy Thermomix Fruit Loaf recipe is made using just FIVE ingredients and couldn't be easier to put together! This loaf makes a delicious morning or afternoon tea snack and is also freezer friendly.

Two slices of Fruit Loaf made in a thermomix on a white plate.

You will love:

Five Ingredients - you will just need a few simple ingredients to put this Fruit Loaf together.

Dairy free - there is no milk or butter used to make this recipe.

Quick to prepare - this recipe takes around 5 minutes to prepare.

Freezer friendly - any leftovers can be stored in a freezer safe container for up to three months.

Overhead view of Two slices of Fruit Loaf made in a thermomix on a white plate.

Ingredients

Please note you will find a full list of ingredients and the cooking method in the recipe card below.

  • Raw Sugar - for best results we recommend not substituting with other types of sugar.
  • Black tea - cooled.
  • Wholemeal self-raising flour.
  • Plain self-raising flour.
  • Fruit Medley Diced Fruits - you can find this in the dried fruit aisle of your local supermarket. Substitute with any type of dried fruit mix if needed.
Ingredients to make Fruit Loaf on a speckled bench top.

How to make Fruit Loaf in a Thermomix:

Step 1. Prepare the black tea and allow it to cool.

Step 2. Place the dry ingredients into the Thermomix bowl and mix to combine.

Dried fruit in thermomix bowl.
Fruit loaf mixture in a thermomix bowl.

Step 3. Add the cooled tea and mix until just combined.

Fruit Loaf mixture in a thermomix bowl.

Step 4. Transfer the mixture to a lined baking dish.

Thermomix Fruit Loaf batter in a baking dish ready to go into the oven.

Step 5. Bake until golden and cooked through when tested with a skewer.

Thermomix Fruit Loaf in baking dish.

Recipe Hints & Tips

  • If you can't find Fruit Medley mix at your local supermarket (it will be with the dried fruits) you can simply add your favourite dried fruits or even some mixed fruit to your recipe.  
  • Enjoy within 3 - 4 days. Store in an airtight container in a cool, dry place.
  • Freeze for up to three months.
  • Enjoy either warmed or cold and serve with butter.
What is fruit medley?

Fruit Medley is a mixture of dried apple, orange, grapes and pear. If you cannot source it, the same quantity of other dried fruits can be used.

What is fruit loaf?

Traditionally fruit loaf is a bread made from flour, yeast, dried fruit and caster sugar.

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Overhead view of Two slices of Fruit Loaf made in a thermomix on a white plate.
Print Recipe
4.91 from 10 votes

Easy Thermomix Fruit Loaf Recipe

A sweet and delicious Fruit Loaf that takes no time to make in a Thermomix!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Australian
Diet: dairy-free
Servings: 8 slices
Calories: 346kcal
Author: Lucy & Lauren
Cost: $12

Equipment

  • 1 x Loaf Tin

Ingredients

  • 150 grams wholemeal self raising flour
  • 150 grams plain self raising flour
  • 250 grams black tea cooled
  • 225 grams raw sugar
  • 320 grams Fruit Medley Diced Fruit Mix

Instructions

  • Prepare a cup of black tea and allow it to completely cool.
  • Preheat your oven to 170 degrees celsius (fan forced) and lightly grease a loaf tin.
  • Place the wholemeal self raising flour, plain self raising flour, raw sugar and Fruit Medley mix into your Thermomix Bowl and mix for 10 seconds on speed 4 REVERSE to combine.
  • Add the cooled black team and mix for a further 5 seconds on speed 4 REVERSE before scraping down the sides of the bowl and mix for another 5 seconds on speed 4 REVERSE or until the ingredients have combined.
  • Pour the mixture into your prepared tin and place it into your preheated oven to bake for 40 minutes or until the loaf is cooked through when tested with a skewer.

Notes

  • If you can't find Fruit Medley mix at your local supermarket (it will be with the dried fruits) you can simply add your favourite dried fruits or even some mixed fruit to your recipe.  
  • This Fruit Loaf is best enjoyed within 3 - 4 days. Store in an airtight container in a cool, dry place.
  • This recipe can be frozen for up to three months.
  • Enjoy either warmed or cold and serve with butter.

Nutrition

Calories: 346kcal | Carbohydrates: 82g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 382mg | Fiber: 7g | Sugar: 47g | Vitamin A: 4IU | Vitamin C: 0.5mg | Calcium: 75mg | Iron: 2mg

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