Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Crisp Biscuits (WW conversion)

Posted by Bee & John on August 9, 2012 at 5:30 PM

I made another batch of these yesterday (along with numerous other bikkies in a bake fest) and posted on my Tick of Yum facebook page that the recipe for one of them (a Womens Weekly recipe I had converted) was on this website.... well.... apparently I have't done it!

Not putting up this recipe almost constitues cruelty to you all - because they are my favourite bikkie.  Not pretty and probably not a finalist in the High Tea stakes - but they are easy as and absolutely delicious.  Warning tho... very more-ish!  If you DO over indulge - you might (like I have done over the past 20 years that I have been making them) try to convince yourself that are healthy - after all they do have rolled oats and almonds in them..... ok... it works if you say it fast.

Crisp Biscuits

Heat oven to 180oC


  • 130g of butter (soft is best, but hard works if you beat it longer with the sugar)
  • 185g of sugar
  • 90g of SR flour
  • 90g of rolled oats
  • 60g of slivered almonds (or chop some almonds before starting anything else and set aside)
  • 30g of cornflakes


If you have a dry bowl - grind your sugar to caster or icing sugar.  (Not really necessary and unground sugar is fine, but will cream better if it is ground)

  • add sugar and butter to TM bowl and beat on speed 4 until fluffy and creamy (about 30-60 seconds depending on butter temperature and the fineness of the sugar)
  • you may need to scrape down the sides and mix again if not creamy
  • add egg and beat on speed 5 for 40 seconds
  • add all the other ingredients and mix on REVERSE, speed 2 or 3 until combined
  • drop spoonfulls on a baking tray leaving PLENTY of room for spreading
  • bake for 12-15 mintues until lightly brown on the edges

LESSON: Always, ALWAYS, take any biscuit mixture out of your Thermomix bowl into another bowl if you are using a spoon to scoop out the mixture.  You don't want to be running a metal spoon along your TM blades (or ANY good knives!).  Besides, it is easier to scoop from another bowl.
LESSON: slivered almonds are lovely in this - I suppose any nuts would be - but I made these ones with flaked almonds as I had them to hand... they are too soft and don't really give you the texture or crunch of the slivered almonds

Categories: Baking, My own Recipes