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?
Ingredients
- 60 g unsalted butter
- ⅓ cup (115g) golden syrup
- ⅓ cup (60g) brown sugar
- 1½ cup (225g) self-raising flour, sifted
Instructions
- 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).
Comments 15
Thank you Lucy, made these today with my children and they were a huge sucsess!
Author
Yay!! So happy to hear that!
These are great, infact they are amazing.
I had to change the recipe a little because I have to cook GF for my family, but they were amazing, I have NEVER been able to cook cookies that the others like.
For GF I just used a GF flour, I added 10g extra so it wasn’t so runny… was just AMAZING!!!!!
;););) :):):)
Thanks heaps
Author
Thank you so much!
Can I substitute maple syrup for the golden syrup?
You sure can.
Yumo! I made these after putting my boys to bed tonight. It was a race with my husband-who would finish first…him watching his TV show, or me, making these biscuits in my new Thermo! I won! And they are a huge hit! I also added white choc chips, but should have let the mix cool a little longer as they melted quite a bit as I was rolling into balls! Thanks!
Author
Hahaha I love that!!! Yum!
Lucy can I use coconut sugar instead of brown sugar?
Hi Shirley, We haven’t tried these with coconut sugar, the brown sugar combined with the golden syrup is what helps give it the caramel flavour. I don’t see why you couldn’t use coconut sugar, but the flavour/texture may just be a little different.
some of the easiest biscuits to make ever!! And they’re super yummy…quick + delicious = dangerous combo hehe 😀
Really good with chocolate chips. I mixed in white and milk chocolate chips.
Author
Oooh YUM!
Delicious and so so simple!
Thanks so much Chelsea x