Ingredients
- 120 g raw sugar
- 120 g Butter
- 1 egg
- 1/4 tsp vanilla paste/essence
- 350 g Gluten free plain flour
- 1 tsp Gluten Free Baking Powder
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
Preheat 160* oven
Mill sugar sp9 20 sec
Add butter, roughly chopped and blend sp8 5 sec
Insert butterfly, cream sp3 1 minute. Scrape down the sides and repeat.
remove butterfly
Add egg and vanilla. Combine sp5 10 sec
Add flour and baking powder. Mix sp5 15 sec.
Remove from bowl and roll out on baking paper til approx 5mm thick.
Cut out desired shapes.
bake for 12 minutes
Tip
Can use flavoured frosting etc to sandwich biscuits together
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
What a godsend! My tiny teddy loving, but alas gluten intolerant 3 year old loved these. So light and delicious and I know what’s in them. The recipe made heaps of little lunchbox fillers for my boys.
thankyou Thankyou for providing a recipe for something his guts can tolerate!
Very easy. Found I needed more flour as dough was too wet. Probably used more like 450g than the 350g given. But guessing that GF flours vary so that is possibly why. I also added 1/2 tsp ginger & subs some of the sugar for coconut sugar. Really yummy & will be making again!
Great quick recipe, especially with no time for refrigerating the dough.
Had to add a touch more water to moisten the dough.
Also added 2T cinnamon to the butter when creaming - yum & no need for icing!
These are delicious! I used SR flour as I was out of baking powder. Definitely a favourite with the kids.
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