• WHY NOT MIX IT ALL IN THE THERMOMIX? This mixture is quite gluey and it’s easier for cleaning to be able to just clean a bowl and rinse your TM bowl out with water than it is to get this all over the blades. Feel free to do it if you like, but I have and I hate cleaning, so it wasn’t for me!
• If you haven’t already and you’re doing the egg free version, get 2 tbsp chia seeds and 5 tbsp water into a little cup to start ‘gelling’.

THERMOMIX METHOD

• Add all dry ingredients. Blitz on speed 6 20 seconds. Set aside in a bowl. Melt butter at 100C, 2 minutes, speed 3.

REGULAR METHOD

• Melt butter in a pan. While it’s melting pop all dry ingredients into food processor or high power blender.
• Then pour the dry ingredients into a bowl.
• Add melted butter / coconut oil, 1 egg and syrup and mix in with a wooden spoon until the mix is a dough that you can make a ball out of. Add 2nd egg if you need to (if your eggs are small you might need the 2)
• Preheat oven to 180C
• Get 2 oven trays out and line with parchment paper.
• Roll one inch sized balls and then press down between palms of hands gently to flatten. Peel off and place on tray.
• Pro tip: Coat your hands in olive oil or melted butter so that when you flatten the biscuit, they don’t stick to you!
• Once you’ve rolled them all out and popped onto the trays place in oven for 15 – 20mins approx or until LIGHT golden brown on top and underneath on the top tray.
• Take the top tray out once it’s done and move the bottom tray up to the top and bake another 5-8 minutes. Do NOT let them get too dark as the chewy middle when it cools, is lovely and allows you to taste the spices and coconut. Dark = tasteless!
• Cool and enjoy. They last easily a week in a dry cool sealed container. They’re strangely good when topped with sour cream. I didn’t say that out loud. No I did NOT.
• Delicious biscuits. Delicious cookies. Whatever you want to call them.