Ingredients
Sugar Cookie dough
- 125 grams Butter
- 200 grams sugar, (raw, caster or white)
- 300 grams plain flour
- 1 egg
- half vanilla bean, or a dash of vanilla essence
- 1 pinch salt
- 1/4 teaspoon baking powder
Decorations
- sugar, (raw caster or white)
- coloured cachous
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
*If usuing raw sugar, blitz for 5 secs on sp 9 first
Add butter and sugar to TM bowl, cream 20 secs sp 4.
Scrape vanilla seeds from vanilla pod into the bowl (if using)
and add rest of ingredients, bring together sp 6 10 seconds, scrape down sides and mix sp 6 another 10 seconds.
Turn to closed lid and mix on wheat setting for 20 seconds - mixture should resemble crumbs but won't be brought together entirely.
Tip out onto Thermomat (or a floured board) and gently bring together into a ball. Put into a zip lock bag or wrap in cling wrap and rest in the fridge for minimum of 1 hour.
Take dough from fridge and roll out onto a floured board with a rolling pin to apprimtely 5 ml thickness. Cut shapes and place onto a cookie tray lined with baking paper ready to bake. Cookies can be decorated with a scattering of sugar or coloured cachou balls or left plain.
I use a small star cutter and get approximatey 80 cookies out of a batch. Bake for 5 to 7 minutes, 180 degrees fan bake and cool on wire rack.
Note: If you you use a larger cookie cutter, your cooking time may vary and need to be adjusted accordingly. The star cutter I use is 5cms wide.
As Christmas and holidays approach us, this is a great recipe for kids, as it rolls out well and is great for cookie cutters. The dough is very forgiving and is easily able to be brought together again numerous times after it has been used to cut out the first lot of shapes
Tip
If you like a crunchier biscuit, cook until the sides are just starting to turn golden.
Dough can be made the day before and kept in the fridge. It also freezes well.
For the 'story' beind this recipe, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi
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
Turned out perfectly using the exact recipe. I am also in QLD so chilled in the fridge before rolling and after cut before baking.
Delicious and such an easy recipe to make, will be making 100 cookies for an engagement party. Thanks for sharing.
Made these cookies today. The dough is great to work with and it made about 25 of these hearts per batch. I made two separate batches one was in the fridge for an hour and the other was in the fridge for an hour and a half. It’s true, the cooler the dough the better it is to work with. Tomorrow will be the taste test!
Yummy! I missed the chilling steps but the held their shape well when cooking. Did the first batch plain and added 2 tbs Black Forrest Dukkah into the second mix for some flavoured one.
Sammy27:what was the fondant recipe you used?
Hello, can you freeze these once cooked and decorated?
Great recipe! Especially good for Christmas biscuits
These are great. I found them a little fiddly to roll but they held their shape perfectly and taste amazing. I will be using this recipe to make "dog bones" for my twins Paw Patrol birthday party.
Awesome - made 2 batches of this recipe, quick and easy and each batch got me 35 crosses for my niece and nephew's communion everybody loved them. Definitely a keeper.