- 2 blood oranges, Zest
- 60 g Sugar (white or raw)
- 170 g SR flour
- 140 g cornflour
- 220 g Butter, cubed
- 30 g egg white, (1 egg white)
- 60 g Sugar (white or raw)
- 2 teaspoon blood orange juice, strained pulp retained
- 1 teaspoon blood orange pulp, retained from juice
- 90 g unsalted butter, chilled and cubed
Place dough into cookie press and press into desired shape leaving space for spreading. Alternatively you can roll balls of dough, place them onto baking sheet and flatten with a fork.
Bake at 180oC for 10 minutes or until just beginning to turn golden.
Cool for 10 mins on tray then transfer to cooling rack.
Place the egg white and sugar into TM bowl. Cook for 5 minutes at 70oC on speed 2. Rub a little between fingertips to check no sugar crystals remain. If they do, cook for another 1-2 minutes and check again.
Transfer mixture to a glass or metal bowl and leave for 5-10 minutes to cool. It should be cooled to room temperature before you continue.
Transfer the mixture back to the TM bowl and insert the butterfly. Whip for 5 minutes on speed 4. Remove the butterfly
Add the blood orange juice. Mix for 2 minutes on speed 4-5 adding the butter piece by piece through the hole in the lid.
Add the blood orange pulp and mix for 2-3 seconds on speed 2 until just incorporated. You want to have little chunks of bright red pulp throughout.
Pipe swirls onto the bottom of half the cooled biscuits and sandwich a piped biscuit with a plain one. If you don't have a piping bag spread a generous portion onto the bottom of half the biscuits and sandwich as above.
Melting Moments Biscuits
If you like super generous filling portions you may need to double the filling recipe. Up to 4 or 5 times the single batch should fit in the TM bowl.
Peel the skin off blood oranges and make the icing while they are in season and freeze them. To use the icing after freezing, defrost in the fridge and rewhip at speed 4-5 for a few seconds.
If the icing doesn't come together in a thick enough form for piping, put it in the fridge for 15-20 minutes to firm up. When you take it out whip it again for about a minute. If it looks like it is splitting don't worry, just keep whipping and it will come good. Alternatively you can add another little chunk of butter and that should bring it together.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- CHOCOLATE BANANA BREAD
- PASSIONFRUIT CHEESECAKE SLICE
- Lentil chocolate chip cookies - gluten free
- Honey Jumble Cake
- Mushroom & Vegetable Quinotto (Vegetarian)
- Tear and share brie, garlic + herb bread wreath
- Tim Tam tarts (or cheesecake)
- Thai Chicken Burgers
- Swirl Layered Mooncake
- Lactation Cookies
- 5 Minute Seedy Bars
- Pecan Pie Slice