Free Recipe for Thermomix · Spiced Biscuits
Sugar and spice and all things nice: sweet, spiced biscuits from a dough that is a dream to roll.
These Sugar and Spice Cookies are made in the Thermomix with just 7 pantry ingredients, ready in under an hour including cooling time, and the recipe makes 25. They are vegetarian, egg free, soy free and nut free.
Sugar and spice and all things nice! We love these cookies, not only because they are sweet and delicious but because the dough is such a dream to work with. You'll need to roll the dough out while still warm, as once it cools completely it will be too firm.
This recipe first appeared in Issue 4 of TMix+ Magazine, devoted to all things Thermomix.
The spice mix is entirely up to you, and with just one tablespoon carrying all the flavour, it pays to measure it properly. My Copper Measuring Spoons go from 1/4 teaspoon right up to a true Australian 20ml tablespoon, and the sizes are engraved so they never wear off.
Meet the spoons
A true Australian tablespoon, every time
Copper Measuring Spoons
Five copper-plated stainless steel spoons, 1/4 teaspoon to 1 tablespoon, clipped together on a copper ring.
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Sugar and Spice Cookies (for Thermomix)
Makes 25 · Thermomix or thermo cooker · about 30 min prep, then 10 to 15 min bake
Ingredients
The Tools
Five spoons from 1/4 teaspoon to a true Australian 20ml tablespoon, so your spice mix is measured spot on.
Shop now →Method
Place golden syrup, sugar and butter in TC bowl, heat for 8 minutes, 100°C, speed 3. Remove lid and allow to cool for 15 minutes.
Preheat oven to 150°C.
Add flour, spices, bicarb soda and salt to TC bowl, mix for 15-30 seconds, speed 4, or until flour is combined and a soft dough is formed.
Remove dough from TC bowl and shape into a disc, then roll out to 8mm thick. The dough should be shiny and glossy, not sticky. If sticky, allow dough to cool slightly, however do not allow dough to cool completely as it will become stiff. Use a cookie cutter to cut out individual biscuits and transfer to a lined baking tray. Repeat with excess dough.
Bake for 10 to 15 minutes, or until just starting to change colour. Allow to cool for a minimum 10 minutes before removing from baking tray to a wire rack to cool completely.
To finish
These cookies are hard once cooled. If you like them softer, warm slightly in the oven just prior to serving.
Notes and tips
Spices: Choose your own spice mix: any combination of ginger, cardamom, cinnamon, cloves, nutmeg, fennel, allspice, star anise and anise, totalling 1 tablespoon.
Rolling: You'll need to roll the dough out while still warm. Once it cools completely it will be too firm. The dough should be shiny and glossy, not sticky. If sticky, allow it to cool slightly first.
Frequently asked questions
How many sugar and spice cookies does this recipe make?
It makes 25 cookies, cut out with a cookie cutter from dough rolled to 8mm thick.
Which spices go into sugar and spice cookies?
Any combination of ginger, cardamom, cinnamon, cloves, nutmeg, fennel, allspice, star anise and anise works, as long as it totals 1 tablespoon.
Why is my cookie dough too stiff to roll?
It has cooled too much. Roll the dough out while it is still warm, because once it cools completely it will be too firm. If it is sticky, let it cool slightly, but not completely.
Are these cookies soft or crunchy?
They are hard once cooled. If you like them softer, warm them slightly in the oven just before serving.
Are these cookies egg free?
Yes. They are vegetarian, egg free, soy free and nut free.
Want to bake more from your Thermomix?
Good baking starts with good measuring. Our Copper Measuring Spoons are unbreakable, engraved and true to the Australian 20ml tablespoon, and for 103 more everyday recipes for your Thermomix, sweet treats included, there is Everyday Thermo Cooking.
