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
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.
Bake for 15 to 20 minunts.
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
Accessories you need
-
Spatula TM31
buy now
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?