Ingredients
Peanut Mix
- 65 g crunchy peanut butter
- 150 g brown sugar
- 5 g golden syrup
- 10 g Boiling water
Biscuit Mix
- 250 g Butter, softened
- 160 g raw sugar
- 1 egg
- 1 tsp vanilla extract
- 350 g Self Raising Flour
- 1/2 tsp salt
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 220 deg C (200 deg C fan forced)
Peanut Mix:
Place all peanut mix ingredients into mixing bowl. Mix together into a paste for 15 seconds speed 4.
Empty paste into a bowl and set aside.
Clean and dry bowl thoroughly.
Biscuit Mix:
Place sugar into mixing bowl and mill for 3 seconds speed 4.
Add butter and cream together for 30 seconds speed 4.
Scrape down sides of bowl well and repeat process for an additional 15 seconds.
Add egg and vanilla and mix for 10 seconds speed 4.
Scrape down sides of bowl well and mix for a further 10 seconds speed 4.
Add the flour and salt and mix for 15 seconds speed 7.
Scrap down sides of bowl well and mix for a further 15 seconds speed 7.
Empty biscuit mixture into a separate bowl.
To Assemble:
With a spoon scoop approximately 1 tablespoon amounts of mixture. Roll into a ball in your hands then place onto a biscuit tray. With your pinky finger press into the dough to make a small hole, ensuring you don't press all of the way through.
Bake in the oven for 5 minutes and remove.
Add 1/2 teaspoon of the peanut mixture and insert into hole of the par-baked biscuit.
Return to the oven and bake for a further 10 minutes or until the peanut mix bubbles.
Allow to cool on the tray for 10 minutes before moving to a wire rack.
Cool completely before storing in an airtight container.
Method
Tip
The quantity of biscuits made is determined by the size of the balls of dough.
Chill the biscuit mix in the freezer for 10 minutes in the warmer months to make it easier to roll into balls.
The biscuit mix speads well during cooking. Allow plenty of space for the spread.
For a 'tighter' biscuit, use plain flour instead of SR and add 1/2 teaspoon baking powder.
The biscuits should turn out to a nice dark golden brown colour.
Thermomix Model
-
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
Light and fluffy. Very nice. Easy to make. Reminds me of shortbread which I love.
Are you sure to delete this comment ?