Ingredients
- 380 g plain flour
- 1 tsp bicarb soda
- 1 tsp cream of tartar
- 220 g unsalted butter, at room temperature
- 240 g Raw or White Sugar
- 1 egg
- 1-2 tsp vanilla essence, to taste
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line two baking trays with baking paper.
Place flour, bicarb soda and cream of tartar in TM bowl and combine 20 seconds/speed 4. Set aside.
Place sugar in TM bowl and turn into caster sugar (5 seconds/speed 10). Add butter (roughly cube with a butter knife as you put it into the bowl) and beat on 20 seconds/speed 4 or until pale and creamy. Use spatula to scrape down as necessary. Don’t overbeat – the mixture should look like a smooth paste rather than be light and fluffy like you would want it for making a cake.
Add egg and vanilla essence and mix 20 seconds/speed 4 or until well combined. Use spatula to scrape down as necessary.
Add flour. Set lid to lid locked
"Closed lid" and, using spatula through the hole in the lid to assist, knead (
"Dough mode" ) 10-20 seconds or until just combined.Tip mixture out onto Thermomat (or clean dry surface) and knead lightly by hand until smooth. The dough should be very soft but not sticky - knead in a little extra flour if required. Form dough into two discs, wrap in glad wrap and place in the fridge for 24hrs or at least overnight.
Preheat oven to 160°C. Remove discs from the fridge and allow to warm up a little. Sprinkle a little flour on a clean surface or Thermomat and roll out dough to about 7mm thickness. If necessary, warm dough with your hands a little before rolling. To prevent dough sticking to rolling pin, rub rolling pin with flour as you roll. Use a cookie cutter to cut out biscuits. Place on lined trays using a palette knife or thin metal spatula. Re-roll leftover dough and repeat. Tip: Only put a single shaped biscuit on each tray as different shapes may take different times to cook. Tip: Place biscuits in fridge for 30 minutes before baking as they will hold thier shape better.
Bake 8 mins or until just starting to brown. Depending on your oven, you might need to turn trays part way through so that they cook evenly. Cool on trays for 5 mins then remove to a wire rack to cool completely. Decorate using royal icing (see below for link) or use royal icing mix from the supermarket e.g. Queen brand.
Tip
These delicious biscuits are a Thermomix adaptation of the sugar cookie recipe on my cousins blog: //www.helenthura.com/blog/2011/12/24/not-quite-seven-types-of-biscuits.
For a good royal icing recipe, go to www.recipecommunity.com.au/recipes/royal-icing/39529.
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
Tasty but these spread a lot and didn't hold their shape even with the extra time in the fridge after cutting. I'm not sure what size cutter you use but there is no way I would get 40 biscuits out of this mixture either.
Halving the sugar sounds like a good idea too.
Dissapointed as I really needed square biscuits and don't have time to test out a second recipe.
These are delicious! I halved the sugar and vanilla and added blue sprinkles to the flour. So easy
I'm not sure what I have done but I have 2 balls of rock hard mixture that will not roll at all.
Perfect! Easy to roll.
I just LOVE your biscuits Erica YUMMY!!
Cooking from scratch www.arwensthermopics.com
Yummy yummy yummy!
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