Ingredients
Biscuits
- 60 grams Butter, room temperature
- 100 grams caster sugar
- 1 egg
- 100 grams plain flour
- 100 grams self-raising flour
Topping
- 200 grams pink marshmallows
- 60 grams Butter
- 100 grams icing sugar
- dessicated coconut
- raspberry jam
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Insert butterfly into bowl
- 2. Mix butter (60gm), caster sugar (100gm) with butterfly 30secs/Spd 3
- 3. Add egg (1) and mix 20 secs/Spd 3
- 4. Remove butterfly
- 5. Add plain flour (100gm) and self-raising flour (100gm) and mix 30secs/Spd 4
- 6. Knead 2mins/
"Dough mode" - 7. Tip mixture onto glad wrap, wrap and place in fridge 15 minutes. Meanwhile preheat oven to 180°C. Lightly grease and line 2 baking trays with baking paper.
- 8. Place dough between 2 sheets of baking paper and roll until 4mm thick. Cut with fluted pastry wheel if you have one, if not use TM Spatula to cut into rectangles 4cm x 5cm.
- 10. Clean and dry mixing bowl
- 1. Place pink marshmallows (200gm) and butter (60gm) in bowl. Mix 5secs/Spd 2.
- 2. Add icing sugar (100gm) to bowl. Mix 5 secs/Spd 2.
- 2. Mix 5 mins/60 deg/Spd 2. Transfer marshmallow mix to a bowl. Mixture should be thick and will be sticky - if not, leave to cool for 15mins. Mixture thickens as it cools.
- 1. Place dessicated coconut on plate
- 2. Working quickly, spread small amount of marshmallow mixture along both sides of biscuit. You can use piping bag but prefer to use knife.
Leave centre strip bare. - 3. Dip marshmallow side into desiccated cococnut, shake off excess coconut. Place on plate or cooling rack
- 4. Spread small amount of raspberry jam along centre strip. Place on plate and then in fridge to set.
- 5. Place in air-tight container and store for future enjoyment!
Biscuits
Topping
Construction
Tip
* Can be made with Gluten free flours and Nuttelex instead of butter to make it dairy free as well.
* If jam is solid, warm in microwave in 10 sec burst till soft.
* Recipe makes about 30 biscuits. I usually make double batch without any problem.
Recipe converted from https://kitchen.nine.com.au/2016/05/16/12/02/iced-vovos
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
I made these today! Gluten free and so yummy!! Thank you for the recipe x
NitaW: I spooned it on, you could pipe if you like but I just decided to spoon
These look and sound great Claire. Did you pipe the marshmallow mix on or spoon it on?
Nita