- 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
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
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 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.