Over the past 10 weeks (I REALLY can’t believe how quickly time has gone!!) I have lost count of the amount of times that I have made these Cranberry Almond and White Chocolate Lactation Cookies.
Along with this recipe, I’ve also been making a Chocolate Chip, Coconut and Date Lactation Biscuit recipe I discovered when Mr 3 was a baby, so between the two I’ve had plenty to snack on! A batch of these biscuits normally last me around a week as I normally snack on a couple of them for afternoon tea to help with the feeding frenzy which generally begins in the early evening.
Touch wood, but so far my supply has been pretty good this time around and our breastfeeding journey has been quite smooth (touch wood) apart from one spell of mastitis early on. When I mention to people that I’m eating lactation biscuits, they always ask me if they actually work, and I honestly think they do help give my supply a little boost after I’ve been eating them regularly for a couple of days.
You can certainly mix it up when it comes to adding dried fruit/nuts/chocolate to these biscuits, just make sure you don’t leave out the Brewers Yeast, Flaxseed and Oats as these are the main ingredients to help your supply. Another variation I’ve tried is adding trail mix instead of the chocolate, almonds and cranberries and I’ve even had to resort to hiding these biscuits in the pantry as both my husband and the boys LOVE to eat them too, and while I don’t mind sharing, my appetite is still out of control and I have NOT been happy to discover they have been all gone on several occasions!
Thermomix Cranberry Almond and White Chocolate Lactation Cookies
Line two trays with baking paper and preheat your oven to 180 degrees.
Place the butter and sugar into Thermomix bowl and mix for 30 seconds on speed 6. Scrape down the sides and mix for a further 15 seconds on speed 6 until pale and creamy.
Add the vanilla, egg, wholemeal flour, baking powder, flaxseed meal, brewers yeast and water to your Thermomix bowl and mix for 15 seconds on speed 4 to combine.
Scrape down the sides and add the rolled oats, flaked almonds, white chocolate chips and dried cranberries and mix for 15 seconds, speed 4 REVERSE. If the mixture hasn’t quite combined, mix for a further 10 seconds, speed 4 reverse.
Remove the Thermomix from the machine and use a tablespoon to scoop up the mixture and roll it into balls before placing on the prepared baking trays. Repeat until you have used all of the mixture.
Lightly flatten the Cranberry Almond and White Chocolate Lactation Biscuits with the palm of your hand and place into the oven to bake for 12 minutes.
Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to completely cool.
Store in an airtight container for up to a week.