Ingredients
- 300 grams soft butter
- 125 grams brown sugar
- 185 grams caster sugar
- 2 egg yolks, (70 g eggs)
- 2 tsp vanilla essence
- 750 grams Self Raising Flour
- 250 grams White Chocolate Buttons
- 250 grams Milk Chocolate Buttons
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees.
Line baking trays with baking paper.
If using large chocolate buttons, gently chop them in the jug TM 3 for 3 seconds or until small chunks. Put aside.
Cream butter and both sugars in the jug. TM 5 for 30 seconds. Scrape down sides of bowl with spatula.
Add egg yolks and vanilla. Mix TM 5 for 15 seconds.
Add flour and mix TM 8 for 1 minute.
Add chocolate chips and mix gently TM 5
"Counter-clockwise operation" for 30 seconds or until mixed.Roll dough into teaspoon size balls and place at least 3 cm apart on lined baking trays.
Bake for 15 minutes or until lightly golden. The dough will still look wobbly, but will harden on cooling.
Cool on tray and then store in an airtight container.
Biscuits will stay fresh for at least a week ( if they last that long)
Steps
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
Followed recipe also, but blades wouldn't turn, the mixture was so dry and so much. Maybe the flour quantity is incorrect?
Not sure if qty of dry ingredients is correct. Followed recipe to the letter but soooo dry, possibly error in flour qty measurement of 750gm??? Had to add heaps of milk to get TM to even spin the blade. Eventually baked it in a tray as a cake slab
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