You are here:
4
Ingredients
24 portion(s)
Mushrooms
- 230 g SR flour
- 115 g Butter
- 115 gram sugar
- 1 egg
- 1 level teaspoons vanilla essence
-
6
45min
Preparation 30minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
-
9
5
Recipe's preparation
- Add the sugar to the Thermomix bowl and pulversise for 10 sec/speed 9.
If the butter is chilled straight from the fridge, soften it in the Thermomix by mixing for 10 sec/speed 8. If the butter is already softened at room temperature, just add it to the sugar and skip this step.
Insert the Butterfly whisk and beat the butter and sugar for 3 minutes/speed 3. Scrape down the bowl a couple of times in between until pale and creamy.
add egg speed 4 30secs
add flour speed 4 30secs
roll out thinly cut with biscuit cutter
Bake in patty tins mod oven for 10-15 mins
shape leftover mixxture into stalks
place raspberry jam in cases, top with whipped cream, sieve cocoa over, place stems in place
10
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a comment