- 210 grams white sugar
- 230 grams unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla essence
- 400 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon sea salt
Mill Sugar Speed 9 for 12 seconds. Re-do if still grainy.
Insert Butterfly and softened butter, and whisk speed 4 for 30 seconds. Scrape sides and whisk a further 10 seconds speed 4. Remove butterfly.
In a small bowl using a fork, whisk egg with essence (can substitute with coconut, almond, peppermint etc for a different flavour). Add this to your butter/sugar mix in bowl.
Combine by mixing on Speed 5 for 10-15 seconds
Add plain flour, baking powder, cream of tartar and salt. Mix Speed 5 until well combined. You may need to scrape sides once. The dough should give a little when touched but not sticking to fingers. Add a little more flour if sticky/too wet.
Turn dough onto floured baking paper and let rest for 5-10 minutes (this lets it harden a little more)
(even better if you have time, put dough into fridge until chilled)
Roll out dough to 5mm thickness and cut out your shapes
Very carefully transfer cutouts to a lined baking tray, once filled place tray in freezer for 5-10mins (reduces cookies spreading)
Bake for 7-10minutes.....watching carefully so they dont brown. they will be soft but will harden up on cooling
Ice with royal icing
Preheat Oven to 200 degrees
when rolling dough and doing cutouts the dough can be delicate, try using little pieces of baking paper to transfer then turn over onto tray
I put my tray of cookies into the freezer for a while before baking to prevent spreading
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.
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