- 220 grams plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 110 grams white smart sugar 50% blend (or coconut sugar, normal sugar or xylitol for a sugar-free version)
- 1 tsp Pure Vanilla Extract
- 25 grams low fat milk
- 80 grams butter (I use half butter half devondale 50% less fat spread)
- 300 grams icing sugar, (mill normal white sugar 10 seconds speed 10 to make your own icing sugar)
- 2 egg whites
- food colouring of choice
- 100s & 1000s
8Recipe is created for
TM 5Please 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!
- Preheat oven to 160 degrees and line a cookie tray with baking paper.
- Add all dry ingredients to TM and mix on speed 4 for 10 seconds, set aside.
Add the butter to TM, and melt speed 1, 60 seconds 90 degrees.
Add in vanilla and milk and mix speed 2, 10 seconds.
Add dry ingredients that were set aside into TM with wet ingredients and and mix speed 3, 20 seconds or until well combined.
Remove mix from TM and form balls or roll out (not too thin), then use a cookie cutter to make shapes. To make soft cookies, ensure the dough is very cold by setting aside on tray in fridge for at least 30 minutes before adding to oven.
Bake in a 160c preheated oven for 9 minutes. They will look very underdone when you take them out, but that’s normal. Just let them cool on a rack for 5 minutes before touching.
Place butterfly in a cleaned, dry TM and add egg whites.
Beat for 3 minutes, 50 degrees, speed 4.
Continue at spped 4 and gradually add icing sugar through hole in lid.
Add food colouring if desired and mix at speed 4 until colour is uniform.
Pour icing into a sandwich zip lock bag and snip off bottom corner and pipe the icing onto cooled biscuits.
Sprinkle with hundreds and thousands and leave to set. These cookies will keep at least four days, in a sealed plastic container.
Icing the Biscuits
As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.
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.
Other users also liked...
- Cinnamon Tea Cake
- Date and carrot cake (nut, egg and butter free) - tastes like healthy gingerbread!
- Aussie Apple Pie
- Real Chocolate Brownies (LCHF)
- All-In-One Banana bread with a Honey Cream Cheese Spread
- Choc-orange sandwich biscuits
- Banana Muffins using leftover Almond Pulp from Almond Milk (vegan)
- VEGAN CHOCOLATE/COFFEE CAKE
- TRIPLE CHOC BROWNIE FLOURLESS
- Chocolate ANZAC Biscuits
- Nigella Lawson's Lemon Tendercake
- Yummy Single Apple Pastries
- Yummy Apple Pecan Bread with Praline topping
- Triple Chocolate Mousse Cake
- No Bake Lemon Coconut Slice
- Strawberry Cream Puffs
- Nanna's Polish Pierogi
- Healthy Low Fat Banana Walnut Bread
- Teriyaki chicken
- Jam Doughnut Muffins
- Cheesy Cauliflower Patties
- Fresh Lasagne Sheets
- Vietnamese chicken noodle salad
- Easy Steamed Rice
- Beef and vegetable stew
- Gluten, Grain and Nut free Bread rolls
- Jumbo White Bread Loaf
- mayo egg free
- Mash and steamed veg
- Gorgonzola Souffle
- Real Chocolate Brownies (LCHF)
- Aunty CECELIA's mango macadamia cheesecake recipe
- Nuts and Bolts (Dairy Free)
- Simple Carrot Salad
- CORNED MEAT, VEGIES & WHITE SAUCE