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
-
6
30min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation
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Cream butter and icing sugar in
untill light and fluffy. Speed 5 for 2 minunts. -
Add Vanilla.
-
Weigh and Sifted together FLour and Custard powder. Add to the
. 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.
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Bake for 15 to 20 minunts.
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Place all ingredients together in the
.Speed 5 for 2 minuts.
-
When biscuits are cold sandwich together in twos with butter filling.
Making Biscuits
Butter Filling
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 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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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?