Ingredients
- 225 g Butter
- 225 g sugar
- 5 egg yolks
- 350 g plain flour
- 1 tsp cream of tartar
- 1 tsp bicarbonate soda
- 1 tsp Vanilla paste or extract
- Juice and rind of 1 small lemon, (or to taste)
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Insert Butterfly
2. Add butter and soften for 1 minute, 50 degrees, speed 2.
3. Add sugar then cream for 2 minutes, speed 3.5
4. Scrape down sides, then add yolks and combine for 10 seconds, speed 3.
5. Remove Butterfly
6. Add remaining ingredients and combine for 20 seconds, speed 3 (you may need to use the spatula to help). Repeat if necessary.
7. Roll heaped teaspoons of dough (walnut size) and place on baking tray, allowing room to spread.
8. Bake at 180 degrees for approximately 10 minutes until lightly golden brown.
Tip
A great way to use up those yolks! Alternatively, you could use 3 whole eggs.
If you are not a fan of citrus, you could always add nuts or chocolate chips in lieu.
**Adapted from Egg Yolk Cookies by Cindy Lynn, found on www.food.com. Thank you, Cindy!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
These worked well gluten free. I did a straight swap for GF flour. I added a quarter tsp of xantham gum too, but I don't think that would be necessary if I disn't have any next time. My kids love a bit of cinnamon so I added that too.
GF biscuit dough is always too soft to roll or cut, so I always make a snake in baking paper and roll it around in that before slicing it up and putting it on a tray. Way easier than cutting cookies.
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They will be gone by the end of the day I think 😋
Thank you for the recipe - had four egg yolks to use and these were a godsend and delicious too 👏 added the chocy chips - perfect treat 👏👏
wow, thanks for the recipe, these are soooo good. made them for the first time today as i had left over yolks from making smbc. i omitted the citrus and added 120g of choc chips instead. they are lovely, will be making these again for sure
Delicious. I would definitely make again. I froze them, then defrosted and cut into biscuits. I found the mixture a bit too wet so I added flour, but other than that I would definitely make again. Thanks for sharing, this will be on rotation when I make Pavola. I sprinkled its sugar prior to cooking. Easier than jam, delicious.
delicious! thanks for the recipe
Simple, easy and very quick....will do again when I have a surplus of egg yolks. I kept mine plain due to lack of citrus, but I did take up suggestions from others and put a jam drop into a centre
well.
Loved this recipe. Made for the first time yesterday. I had 6 egg yolks to use and did not want to make custard. I covered some biscuits with almond flakes, some I put lemon curd and some I put raspberry jam in and some left plain. Thank you. Will definitely make again.
Great recipe for leftover egg yolks. I used up 6 egg yolks, 190g sugar, added in choc chips and didn’t use the butterfly to cream butter and sugar. Cookies turned out great! Will definitely make again.
Couple times a year I do Pavs & SMBC so this recipe comes in handy and fills up the school lunch boxes!
I change it up with whatever suits. If I don’t have enough egg yolks I throw in a whole egg, I replace the sugar with rice malt syrup, add a bit of extra flour (they don’t spread as much with the lack of sugar) then portion out with a small 4cm ‘cookie/ice cream’ scoop. Bake as is.
Love these so much!!
I’m thinking next time I’ll do lemon curd centres (Jam drops) to bowl over a good 7 egg yolks! 😍
Yum recipe, I used up 4 egg yolks, and added 160g of choc chips instead of lemon rind. Also I had no cream of tarter so used white vinegar instead. Biscuits are delicous - thanks for a great way to use up egg yolks!
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