Ingredients
Dough
- 375 g unsalted butter, Chopped & softened
- 185 g icing sugar
- 1/2 tsp vanilla extract
- 500 g rice flour, Plus extra for coating
Icing
- 150 g unsalted butter, Chopped and softened
- 1 tablespoons Milk
- 250 g icing sugar
- 1 tablespoons passionfruit pulp
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line an oven tray with baking paper.
Or use silicone baking trays. - Weigh in 150g white rice into mixing bowl. Mill 2 min - speed 10
Repeat until you have milled 500g of rice flour in total. Set aside.
Weigh in 200g sugar into mixing bowl. Mill 20 sec - speed 10
Repeat until you have milled 435g in total for this recipe. Set aside in separate bowl. - Without washing the bowl, continue making the dough.Weigh in butter, icing sugar and vanilla extract and cream them for 1.5 min/speed 5 (scrape down and add another 5 sec/speed 4.5 - extend until the mixture looks pale and fluffy if needed).
Add rice flour and mix 30 sec/speed 5 or until combined.
With lightly (rice or cornflour) floured hands, roll mixture into walnut-sized balls place on baking trays. Slightly flatten each ball with a fork (dipped in rice or cornflour).
Alternatively if you have, use a medium ice cream scoop to form the balls.
I've made 46 pieces out of that dough.
Bake 15 min or until golden. Remove from oven and allow to cool completely.
Disclaimer: I've made mine sugar free using Natvia sweetener and the cookies did spread out whilst baking. This might not be the case when using sugar.
I haven't tested it with "real" sugar. - Weigh in Butter & milk and mix until pale and creamy, 1 min/speed 5.
Without setting a timer, turn machine on speed 4 and gradually add the rest of the milled icing sugar through mixing bowl lid unti combined.
Scrape down the sides and mix again speed 4 until combined.
As a last step add pulp through mixing bowl lid speed 3. - Once the biscuits are cooled completely, sandwich two moments/cookies together with the passion fruit icing.
Can be stored in an airtight container in the fridge for up to 5 days.
Preheat oven 160 C
Milling
Dough
Icing/filling
Assembly
Tip
Disclaimer: I've made mine sugar free using Natvia sweetener and the cookies did spread out whilst baking. This might not be the case when using sugar.
I haven't tested it with "real" sugar.
Recipe inspired and translated into Thermomix method from SBS.com. Original recipe from Indulge by Rowie Dillon.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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.
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