Ingredients
Dough
- 250 grams Unsalted butter, softened
- 100 grams icing sugar, sifted
- 1.5 teaspoons vanilla extract
- 350 grams plain flour
- 1 tablespoon cocoa
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Insert Unsalted Butter (Softened to Room Temperature) and Sifted Icing Sugar, combine on speed 4-5 for 5 minutes.
Add Vanilla Extract and beat through until dissolved on speed 4. Rough 10-20 seconds.
Add Plain Flour and combine on a low speed 2-3 until it comes together. Roughly 30-40 seconds, remove lid and inspect - repeat if necessary.
Half the dough into a separate bowl, add Dutch Cocoa into remaining mixture. Combine on Speed 3 until even spread through dough, roughly 20 seconds.
Roll out both chocolate and vanilla mixtures onto baking paper to the same rectangle/square and thickness. Place one sheet on top of the other (I normally put the vanilla on the bottom) and keep the baking paper on the bottom sheet.
Cut the edges with a knife to create a clean edge. Place sheets into the freezer for 3 minutes to firm up slightly.
Using the baking paper on the bottom, roll the sheets into a roll whilst separating the baking paper from the bottom sheet. If the dough is sticking to the baking paper, return mixture to the freezer for another 2-3 minutes.
Wrap up the roll with baking paper and return to freezer for 20 minutes.
Cut into 8-10mm cookies with a sharp knife and cook at 180 degrees for 15-17 minutes.
You will know they are done when the vanilla area starts to go golden.
Tip
This recipe can react to your environment, hence why some of the recipe steps provide an estimate of time. Hot and cold environments will affect the required time to mix your dough.
When you're rolling your dough, if it sticks to the rolling pin, simply freeze for a minute and try again.
Be careful not to freeze for too long, otherwise the dough will crack when rolling.
For more swirls in the cookies, roll the dough out thiner.
I normally make the chocolate layer smaller than the vanilla layer. When I place the chocolate layer on top of the vanilla layer, I then spread the chocolate layer to match the shape of the vanilla layer.
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 appreciate the feedback, and I'm so glad they worked out the 2nd time. I've improved my techniques with these biscuits over the past months, the thickness of the vanilla and chocolate swirls are a lot thinner and consistent now.
Tip: the bottom layer needs to be thicker as it has further distance to travel.
These biscuits just did not work for me unfortunately. I hate leaving feedback that is not positive but I followed the tips you provided (baked on a day that was not hot etc). The mixture just kept sticking to any rolling pin I tried even after placing in the freezer - I ended up doing this a few times. After I kind of got it rolled and attempted to cut, they just fell to pieces. I will have to stick to my non-thermo recipe.
ETA - I refused to let these biscuits defeat me lol, so I made them again today. I rolled them between sheets of baking paper which made the process easier. Once the vanilla layer was rolled, I put a layer of sprinkles on it, then put the rolled chocolate layer on and rolled them a bit with baking paper over the top. The kids thought they looked amazing, and liked the sprinkles in them. I'm so glad they worked this time because I think they will be requested often.
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