- 60 g caster sugar
- 180 g unsalted butter, softened
- 60 g custard powder
- 1 teaspoon baking powder
- 180 g plain flour
- 240 g caster sugar
- 150 g unsalted butter, softened
- 15 g Vanilla Bean Paste
- 1 jar Traditional Fruit Jam from Basic Cookbook, Raspberry Flavour
Recipe 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 180 degrees Celcius. Line two baking trays with baking paper.
Mill the caster sugar for 1min/Sp 9.Transfer to a bowl.
Insert the butterfly whisk and add the softened butter. Cream for 2min/Sp 4.
Add the icing sugar, custard powder and mix for 30 secs/Sp 4.
Remove the butterfly whisk and add the flour and baking powder.
Knead dough for 1min.
Weigh 20g balls of dough in the measureing cup. Roll the dough into balls and place on the baking tray about 8cm apart. Using a fork flatten the dough balls slightly.
Bake for 14-16mins or until lightly brown (or just before). Remove from the oven and allow to cool on the tray for 5mins before moving to a wire rack.
Mill caster sugar for 1min/Sp9.
Insert butterfly whisk and add butter and vanilla paste.
Cream the mixture for 2mins/Sp4. Transfer mixture into piping bag with star piping tip/nozzle.
Prepare one jar of raspberry jam as per the Traditional Jam recipe in the Basic Cookbook. Transfer to a piping bag with a small piping tip/nozzle.
Match two similar sized biscuit halves together.
Pipe buttercream in a circle on one half of the biscuit. Fill the circle with raspberry jam.
Put the other biscuit half on top.
After the kneading the dough it should look moist but still crumbly. It should easily roll into a soft ball.
When baking the biscuits do a test batch in your oven to get the correct cooking time. Ideally you want to take the biscuit out 30 secs before they start turning brown.
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...
- Janine's Kiss Biscuits - Thermie and Friends
- My favourite Hot Cross Buns
- Coffee Scrolls À la Anniembee
- Apple Crumble Tea Cake
- Christmas Fruit Cake
- Swiss Chocolate Slice
- Marble Butter Cake
- Grandma's Yo-Yo's
- Honey cheese bread
- Hot Cross Buns- Dark Chocolate and Sour Cherry
- lynnes chocolate mud cake
- Home made Tim tam Cookie dough