Ingredients
Kiss Biscuit base
- 500 grams plain flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 250 grams sugar
- 250 grams Butter, room temperature
- 2 eggs
- 1 vanilla essence
- FILLING, eg jam
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Method
Weigh flour into TM bowl; add soda and cream of Tatar mix 5seconds speed 6 set aside.
Without washing the TM bowl weigh in sugar, mill 3 seconds speed 9 then add butter and vanilla, cream 20 seconds speed 5. Scrape down sides of the bowl with spatula and add eggs 10 seconds speed 5.
Add flour 15-20 seconds speed 5 till well combined using spatula.
Knead 1.5 minutes interval
"Dough mode" .Divide mixture into 3 portions making a disc of pastry out of each portion, Wrap in cling wrap and refrigerate 10 minutes.
Preheat oven to 160deg fan forced.
Place chilled biscuit pastry onto floured surface cover with a sheet of baking paper and roll to approx 3mm thick. Cut into desired shapes and place on baking paper lined trays with the aid of a metal spatula.
Bake 8-10 minutes in preheated oven. Allow to cool on tray. Join biscuits with raspberry jam and ice and decorate tops.
These biscuits keep well but can also be frozen after decorating when the icing has dried.
Place a piece of baking paper between each layer of biscuits in an airtight container, place in freezer up to 6 months. Biscuits will thaw in 10-15 minutes and be fresh and crisp. Makes approx. 4 dozen 5cm (2 inch) round kiss biscuits.
Alice Nichols, Thermomix consultant Tasmania
biscuit base
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
These biscuits taste amazing! I found them too soft to use cutters, even after refrigerating, so just rolled balls and flattened them. First time making them! Yummo!
Great to see another recipe from you on here, Alice. Welcome home!
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