Ingredients
Biscuit
60g rapadura
60g cornflour
225g spelt flour
250g butter
1 tsp vanilla extract
Icing
120g rapadura
100g unsalted butter
juice of a lemon
Or, for a caramely alternative, drop the rapadura to 70g, omit the lemon and add a tablespoon of maple syrup.
Method
Preheat oven to 180'C
Add rapadura to Thermomix/food processor and mill for 15 second on speed 9
Add other ingredients and mix for 10 seconds on speed 5
Knead on dough setting for 20 seconds
Roll out into balls on a baking tray and press down with a fork dipped in spelt flour.
Bake for 10 minutes or until golden brown - they will still be very soft to touch at this point but will harden as they cool
Allow to cool on tray for 5 minutes, then transfer onto a wire rack
Once completely cool, spread a spoonful of the icing onto the base of a biscuit and then place another biscuit on top.
Icing
Place rapadura into a dry Thermomix jug/food processor bowl and mill for 30 seconds, speed 9. Add butter and cream on 10 seconds on speed 7, scrape down jug and repeat. Add lemon juice (or maple syrup) and mix 10 seconds on speed 4.
