Ingredients
20 portion(s)
Biscuit Mixture
- 175 grams Softened butter (Room Temperature)
- 65 grams icing sugar
- 4 drops Vanilla Essences
- 180 grams Champion standard plain flour
- 65 grams Edmonds Custard Powder
Butter Filling
- 50 grams softened butter
- 125 grams icing sugar
- 2 tablespoons Edmonds Custard Powder
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6
30min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
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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.
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Recipe's preparation
Cream butter and icing sugar in
"Closed lid" untill light and fluffy. Speed 5 for 2 minunts.Add Vanilla.
Weigh and Sifted together FLour and Custard powder. Add to the
"Closed lid" . Speed 3 for 2minunts.
Remove your soft doug and place on a Thermomat that is on an oven tray.
Bring doug togther and roll teaspoonsful of mixture into balls.
Flatten with a fork.
Bake for 15 to 20 minunts.
Place all ingredients together in the
"Closed lid" .Speed 5 for 2 minuts.
When biscuits are cold sandwich together in twos with butter filling.
Making Biscuits
Butter Filling
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Recipe from the Edmonds Cookery book 53rd Edition 2004. pg 43
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 commentOh dear, way too much flour.
Oh dear, way too much flour. I was concerned when I put it in and should have gradually added. I ended up having to add all the remaining butter I had in the house about 50 gram to get the crumb to even form a dough. I basically squeezed and heated small handfulS. Maybe it's a misprint as on checking the Edmunds book it is about twice the original amount of flour required?