- TM 5
Ingredients
Biscuit Dough
- 60 g caster sugar
- 180 g unsalted butter, softened
- 60 g custard powder
- 1 teaspoon baking powder
- 180 g plain flour
Vanilla Buttercream
- 240 g caster sugar
- 150 g unsalted butter, softened
- 15 g Vanilla Bean Paste
Raspberry Jam
- 1 jar Traditional Fruit Jam from Basic Cookbook, Raspberry Flavour
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees Celcius. Line two baking trays with baking paper.
Mill the caster sugar for 1min/Sp 9.Transfer to a bowl.
Insert the butterfly whisk and add the softened butter. Cream for 2min/Sp 4.
Add the icing sugar, custard powder and mix for 30 secs/Sp 4.
Remove the butterfly whisk and add the flour and baking powder.
Knead dough for 1min.
Weigh 20g balls of dough in the measureing cup. Roll the dough into balls and place on the baking tray about 8cm apart. Using a fork flatten the dough balls slightly.
Bake for 14-16mins or until lightly brown (or just before). Remove from the oven and allow to cool on the tray for 5mins before moving to a wire rack.
Mill caster sugar for 1min/Sp9.
Insert butterfly whisk and add butter and vanilla paste.
Cream the mixture for 2mins/Sp4. Transfer mixture into piping bag with star piping tip/nozzle.
Prepare one jar of raspberry jam as per the Traditional Jam recipe in the Basic Cookbook. Transfer to a piping bag with a small piping tip/nozzle.
Match two similar sized biscuit halves together.
Pipe buttercream in a circle on one half of the biscuit. Fill the circle with raspberry jam.
Put the other biscuit half on top.
Biscuit Dough
Vanilla Buttercream
Raspberry Jam
Construction
Tip
After the kneading the dough it should look moist but still crumbly. It should easily roll into a soft ball.
When baking the biscuits do a test batch in your oven to get the correct cooking time. Ideally you want to take the biscuit out 30 secs before they start turning brown.
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
Used double mixture. Make sure butter is very soft. Used half plain flour and half cornflour. Exceptionally scrummy!! They just melt in your mouth. Be careful when sandwiching them as very delicate. Cooked at 160° for 13 minutes. Be sure to use butter and not marg equivalent.
I added half a small passionfruit to the final step of the filling for a more contrasting taste. Worked out beautifully.
Absolutely nailed these . Fan forced 12 minutes . I made passionfruit cream filling . Didnt last long in this house . Thanks for sharing
Katmaloo
I loved these. I think I'd like them better with a passionfruit filling but they were still very nice
I really loved these melting moments! They worked really well and were so easy I am definatly making them again
!!!!!