Ingredients
24 portion(s)
Cookie dough base
- 150 grams Butter, softened
- 1 egg, room temp
- 1 egg yolk, room temp
- 125 grams brown sugar
- 100 grams raw sugar
- 250 grams plain flour
- 1/2 teaspoon baking powder
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6
30min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
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. -
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. -
Recipe is created forTM 31
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9
Recipe's preparation
- 1. Insert Butterfly whisk.
2. Weigh in butter, brown sugar and raw sugar.
3. Beat 30 seconds, speed 4.
4. Scrape mixing bowl.
5. Beat 30 seconds, speed 4.
6. Scrape mixing bowl.
7. Add eggs.
8. Beat 30 seconds, speed 4.
9. Remove butterfly whisk.
10. Weigh in flour and baking powder.
11. Mix 30 seconds, speed 3.
12. Scrape mixing bowl and repeat previous step if needed until combined.
13. Preheat oven to 180oC and line three baking trays.
14. Divde dough into 24 pieces and roughly shape into a cookie. For best results, before diving dough, chill dough for 30 minutes in fridge.
15. Place cookies onto prepared trays, leaving space in between each.
16. Bake 15-20 minutes or until golden brown.
Cookie Dough Base
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
You can use this cookie base for any type of cookie. Add flavours such as white chocolate and macadamia or dark chocolate and pecan.
Aim for around 150gm of additional ingredients, if you desire.
Add additional ingredients at step 12 and combine 30 seconds, reverse blades, speed 3.
Dough can be wrapped and frozen up to 2 months or wrapped and stored in fridge up to one week.
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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