Ingredients
Biscuits
- 110 gram Milk
- 150 gram sugar
- 1 tsp Bi Carb Soda
- 450 gram plain flour
- 1 pinch salt
- 110g gram unsalted butter
- 1 tsp vanilla essence
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Oven to 170 degrees Celcius
1. Place milk, sugar and bi carb in TM bowl. Cook 3 mins/ 100 degrees/ spd 1. Remove to another bowl and allow to cool
2. Place flour, salt and butter in TM bowl. Mix 5 - 7 secs/ spd 5
3. Add cooled milk mixture and vanilla and mix 10 secs/ spd5
4. Wrap dough in Thermo Mat or cling film and refridgerate for 30 mins
5. Roll out dough to 2 mm thick and cut into rounds.
6. Bake on trays for 9 mins at 170 degrees.
7. Allow to cool on rack.
Biscuits
Tip
Great alternative to bought Marie Biscuits. Use them in your cheesecake biscuit base, chocolate truffles or just dunk them in your tea.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have some trouble rolling out the dough 2nd and 3rd times but love the basic egg free recipe that works well with cookie cutters.
Good biscuits, very basic, yummy dough!
Dough came out just fine, but the end result tasted a bit too bland. They certainly didn't come out like store-bought Marie biscuits (firm, crunchy and sweet). I had trouble rolling the dough thin enough though, so maybe that is why mine ended up a bit chewy once baked.
Perfect plain biscuits.. I've made ese 3 times now, once I added raisins for a playgroup gathering, the kids loved them, once just as plain biscuits and just now cause I'm making a cheesecake tomorrow so using them as a base. Thanks for the share!
Terri
Thanks for sharing this great and versatile recipe.
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