You know what I love about the Thermomix? Well actually there’s about a zillion things I love… but one of the major ones is just how quick and easy it is to convert all of my old favourite recipes. And long gone are the days of having beaters, bowls, whisks, measuring cups and every other possible kitchen appliance being used every time I wanted to bake. Now it’s just me and my thermie. Happy times!
Anyway, 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!).
These really are the best little caramel cookies on their own… or you can add in some chocolate chips, nuts or whatever you like!
What are your favourite Thermomix cookie recipes?
- 60 g unsalted butter
- ⅓ cup (115g) golden syrup
- ⅓ cup (60g) brown sugar
- 1½ cup (225g) self-raising flour, sifted
- Preheat oven to 180 degrees celsius.
- Line 2 baking trays with baking paper and set aside.
- Place the butter, golden syrup and brown sugar into the TM bowl.
- Melt for 2 minutes, Speed 2, 80 degrees.
- Scrape down the sides of the bowl.
- Melt for a further 2 minutes, Speed 2, 80 degrees.
- Leave to cool slightly.
- Add the self-raising flour to the TM bowl and mix on Speed 2 for 20 seconds.
- 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 minutes or until just golden.
- Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).