I have recently purchased a Thermomix and I’ll be the first to admit that I have developed a major addiction to cooking again. I have always loved cooking and generally make everything we eat from scratch. If I am feeling ill or overwhelmed you can find me in the kitchen making a loaf of bread or some cinnamon scrolls. On my worst days when even drinking a glass of water causes pain I try to drag myself to the kitchen and make something before I get caught out by my husband and get sent back to bed.
Even though I am unable to eat most of what I cook the comfort I find in cooking and feeding others far outweighs the sadness and anger I sometimes feel about my limitations.
This recipe was originally posted on the blog http://www.trtlmt.com.au better known as The Road To Loving My Thermo Mix.
As we try limit our processed sugar intake I altered the recipe and reduced the sugar from 100 grams to 40 grams and substituted the white sugar with Organic Coconut Sugar. I still added the 40 grams of honey but considering the recipe made 45 biscuits this equates to less than 2 grams of sugar per biscuit when you combine the coconut sugar and the honey.
I ordered the super cute teddy bear cookie cutters from http://www.cookiecuttershop.com.au. The stove top instructions are listed below and the link to the original recipe is also posted below if you own a Thermomix – http://www.trtlmt.com.au/chocolate-teeny-teddies/
Chocolate Not So Tiny Teddies
- 80 grams Butter
- 2 tablespoons Cocoa
- 40 grams Organic Coconut Sugar
- 40 grams Organic Honey
- 1/2 teaspoon Vanilla Extract
- 170 grams Plain Flour
- 65 grams Self Raising Flour
- 1/2 teaspoon Bi Carb
In a medium saucepan melt the butter with the coconut sugar, honey and vanilla. Gently simmer for 3-5 minutes. Remove from the heat. Add the remaining dry ingredients and stir until combined. The dough is quite sticky and hot so you need to allow it a minute or two to rest but no longer than that as it will become quite hard as it cools. While warm roll dough out on a silicone mat or lightly floured surface until approximately 2mm thick. Using your desired cutter shape cut biscuits and lay flat on a non stick baking tray. Bake at 180 degrees for 5-8 minutes. You want them to still be soft when you remove from the oven. Allow them to cool on the tray before you try moving them. If your dough becomes too dry roll back into a ball and work with your hands for a minute. The heat from your palms will soften the dough again. Store in an airtight container for up to two weeks.
Enjoy 🙂
