Karen Scott - Consultant
Ingredients
40 piece(s)
Biscuit dough
- 300 g sugar
- 225 g Butter, best if softened
- 2 eggs
- 1 tsp vanilla essence
- 375 g plain flour
- 55 g cacoa or cocao powder
- pinch salt
- 1/2 tsp baking powder
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6
1h 21min
Preparation 1h 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
Place sugar into TM bowl and mill 10 seconds speed 9. If butter is softened, add butterfly and butter and mix 1-2 minutes speed 3. If butter is not softened, add butter to bowl and mix 30 seconds speed 4. Add buttefly and mix 1-2 minutes speed 3.
Add eggs and vanilla and mix 20 seconds speed 3. Scrape down sides and mix 10 seconds speed 3. Remove buttefly.
Add remaining ingredients and mix 20-30 seconds speed 3 or until combined. Turn out onto a thermomat or piece of gladwrap. Wrap and place in the fridge for 1 hour.
Preheat oven to 160C.
Roll out the dough to about 5mm thick. Cut out shapes with a floured cutter.
Place biscuits on a tray lined with baking paper or an oven mat and bake for 8-11 mintues.
Transfer to a wire rack to cool.
Store in an airtight container for up to 1 week.
Chocolate Brownie Biscuits
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
Converted from The Smitten Kitchen Cookbook by Deb Perelman
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
Add a commentThanks for this recipe, kids LOVED them,...
Thanks for this recipe, kids LOVED them, definitely making again