- 250 grams Unsalted Butter (room temp)
- 250 grams sugar (raw or white)
- 1 egg (lightly beaten)
- 1 tsp vanilla extract
- 1 pinch salt
- 500 grams plain flour
- 1/2 tsp baking powder
- 1 tbsp Milk
- 200 grams white sugar (must be white)
- 1 egg white
- 1/4 tsp lemon juice
- pink food colouring
- hundreds and thousands
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!
Add the sugar to the mixing bowl and mill for 5 secs speed 6.
Add the butter to the mixing bowl and mix in with the sugar for 1 min speed 4.5.
Scrape down the sides and mix again for 1 min speed 4.5, until its light in colour nice and fluffy.
Add the lightly beaten egg and vanilla and mix for 10 sec speed 4.
Add the Flour, baking powder, salt and milk and mix for 10-20 sec speed 6.
Scrape down the sides and mix again for 10-20 sec speed 6, mixture should come together and resemble crumbs but won't be brought together entirely.
Now tip the mixture out onto a Thermomat or lighlty floured board and bring it altogether by hand into a ball shape.
Now halve the mixture and roll out onto some glad wrap and form into a long sausage like rectangular shape and pop into the fridge or freezer until firm.
Once the mixture is firm, use a sharp (thin) Knife to slice off your biscuit shapes at around 5mm thick, pop them onto a baking tray linned with baking paper and bake for 10-15 mins at 180c or until they have turned a light golden colour.
Next allow them to cool slightly before poping them onto a cooling rack.
**Place the sugar into the bowl and mix at speed 10 for 30 secs.
**Add the egg white and lemon juice and mix at speed 6 for 10 secs.
**Add the pink food (as much as you need to achieve the desired colour) colouring and mix at speed 6 for 10 seconds.
**The icing may be a little runny but if you leave it sit for a bit it will start to thicken, once its a little thicker spread onto the cooled biscuits and then dip them into the hundreds and thousands and leave them to sit on the cooling rack to set.
Hundreds and Thousands biscuits
Royal Pink Icing.
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...
- Budget Brownie
- Chocolate LCM bars - Gluten Free, Nut Free, Sugar Free
- Lemon Slice
- Orange & poppyseed muffins
- Quick Milo Muffins
- Quick & Easy Blueberry Cake
- Breakfast Bliss
- Mel's Oat and Coconut Bars
- Best South African Milktart (Melktert)
- Vegan Banana Bread
- Variation 30 Second Whole Orange Cake
- 2-4-6-8 Cake (or Muffins)
- Choc Beetroot Mud Cake
- Green Apple and Kiwi Fruit Soft serve Ice Cream (Fruity Dream)
- Anzac Cheesecake Slice
- Home Made Philly Cream Cheese
- Healthy Coconut steamed fried Rice
- Varoma Style Butterflied Leg of lamb and Veggies.
- Coconut steamed fried Quinoa and Rice
- Clone of Old Fashioned Traditional Chocolate Fudge
- Old Fashioned Traditional Chocolate Fudge
- Almond Butter Fudge
- Pizza pasta salad
- Chicken and sweet corn soup
- Creamy spinach and mushroom pasta
- Mediterranean Carrot Fritters
- Pork apple & fennel meatloaf
- Broccoli, Cauli and Zucchini Soup
- Variation Apricot Chicken
- Caribbean Vegan Potato and Chickpea Curry
- Classic Satay Sauce
- Pad see ew
- Chicken Wing & Vege Soup