Ingredients
Royal Icing
- 1 egg white
- 275 grams TM icing sugar
- 1-2 teaspoons water, if required
- food colouring of choice
Raspberry Jam
- 300 grams Fresh Berries(strawberries, raspberries,bluberries), fresh or frozen
- 300 grams raw sugar
Biscuits
- 200 grams TM caster sugar
- 200 grams Butter, cubed
- 1 teaspoon vanilla extract or essence
- 560 grams plain flour
- 1 teaspoon bicarbonate of soda
- 2 eggs
- TM Raspberry Jam, (1/2 - 1 cup, depending on how thick you like your jam in the middle)
- Hundreds and thousands sprinkles for decoration
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the raw sugar into the bowl and mill on speed 9 for 30 seconds. Put aside for later.
No need to clean the bowl, proceed with milling the Icing Sugar.
To achieve icing that is not grainy, you need to repeat the milling process at least 3 times.
Place raw sugar into the bowl, mill for 1 minute at speed 9. Let the machine cool down so no temperature numbers are lit up. Repeat the milling process again. Let the machine cool down and then repeat the milling process 1 last time.
Set the icing sugar aside for later.
No need to clean the bowl, just proceed with making the Raspberry Jam.
Put the raspberries and the sugar into the TM. Cook for 20 mins at 100 degrees on speed 2.
For a thicker jam - cook for a further 5 mins at varoma speed on speed 2 with MC removed.
Pour the jam into a clean jar and leave to cool.
Preheat oven to 180°C.
Place sugar and chopped butter into the bowl and mix on speed 4 for 30 secs or until well combined.
Add flour, essence, bicarbonate of soda and eggs. Mix on speed 3 for 20 seconds, use the spatula through the whole to assist the mixture.
Place on closed lid position and kneed for 1 minute, open lid and use spatula to turn over the mixture, need for 1 minute.
Wrap in cling film and refrigerate for at least 30 minutes.
Line two baking trays with baking paper.
Lightly flour a surface and roll the dough out to around 5 mm thick. Cut out with cookie cutter and place onto tray around 2 cm apart.
Repeat rolling, cutting and placing until all the dough is used.
Bake for about 10 minutes or until the cookies start to colour.
Remove from oven, cool slightly before removing to a wire rack to cool completely.
Insert Butterfly into TM bowl.
Place egg white into TM bowl and beat without MC for 1 min on Speed 4.
Scrape down the sides of the bowl and then set time to 2mins on Speed 4 - slowly incorporating the icing sugar - one tablespoon at a time through the hole in the lid.
Add a small dash of food colouring to the icing to make the biscuits look fab!
Match the biscuits into evenly sized pairs, spread one with jam, sandwich together.
Add small amounts of water to the Royal Icing until the consistency is thin enough to go through a small piping attachment.
Put coloured icing into a piping bag with a small round nozzle.
When applying the icing, place a ring of icing around the shape of all the biscuits.
Press into sprinkles whilst the icing is wet.
TM Caster Sugar
TM Icing Sugar
Raspberry Jam
Biscuits
Royal Icing
Biscuit Assembly
Tip
Royal Icing Note: If a stiffer consistency is required then mix another 50g icing sugar, if a thinner pouring fondant is required then add 1-2 tablespoons water.
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 used the icing recipe but with ready made pure icing sugar. Used juice of half a lemon and some vanilla in it too. Such a good icing! Thanks!
Turned out well in the end. Found it a little dry, didn't come together well. I just kept kneading by hand and it work out
Great recipe loved by my family. I did add a tiny bit of water to the biscuit dough though as it wasn't coming together. Turned our well, delìcious.
Absolutely delicious!! Even better than from the bakery.
These were ment to be for the kids lunchbox....not convinced they will last that long though
Thanks for sharing!!
Yes you can use the dough the next day, however you will need to remove it from the fridge to soften before rolling out.
Can I use the dough the next day?if I leave it in the fridge for longer than 30mims?
Thank you for taking the time to provide feedback. Glad you liked the biscuits.
I made these today with my 3 year old son. Biscuits were delicious and he had fun decorating them too! Thanks for a great recipe.
Hi Alisony, no this is not correct. It used to be! The change of website design use have done something to the recipe list. I can't find my original recipe right now, but I think it's meant to be 200g caster sugar for th biscuits.
Only 20g of sugar for the biscuits?
Are you sure to delete this comment ?