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1 aunty Thel's Biscuit Pastry

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aunty Thel's Biscuit Pastry

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Ingredients

1 portion(s)

  • 160 grams Self Raising Flour, I use Gluten Free (1 Cup)
  • 60 grams Butter
  • 125 grams icing sugar, raw works well too
  • 1 egg
  • Corn Flour, (1/4 cup)
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Recipe's preparation

    • measure sugar into the TM bowl, wizz on speed 10 to make icing sugar
    • pop dry ingredients into TM bowl, turn the dial to closed lid position
    • press turbo for 2 seconds to sive the dry ingredients.
    • Weigh in the butter- 60g = 3 tbs, use speed 5, 5-10 seconds til mix looks like breadcrumbs
    • Add egg, turn dial to closed lid position, press the knead button (Looks like wheat)

  2. Dough mode

    • knead till the dough comes together (I think mine took about 20 seconds)
    • bake in moderate oven till golden brown.

     

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Tip

This recipe was given to me by my BFF when I moaned that no pastry "worked" with GF flour. I think the egg is what makes it work. Using the egg also seems to cut down on the butter.

I usually make a double batch of this everytime I make Apple Pie. However a tripple batch works too. This is my (glutenly-abled) husbands favourite esp when I serve it with Thermie custard.

One time I couldn't find the corn flour so I used White Wings vanilla custard powder, it was delicious also... I made the extra dough into biscuits, which tasted like the biscuit part of my Grandma's Custard Kisses, (she used to fill them with mock cream and sprinkle with icng sugar- I have yet to try them this way).

I have not tried it yet, but I think that if the sugar was omitted, it would be a perfect savory pastry too.

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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