- 300 grams soft butter
- 125 grams brown sugar
- 185 grams caster sugar
- 2 egg yolks, (70 g eggs)
- 2 tsp vanilla essence
- 750 grams Self Raising Flour
- 250 grams White Chocolate Buttons
- 250 grams Milk Chocolate Buttons
Recipe is created for
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Preheat oven to 160 degrees.
Line baking trays with baking paper.
If using large chocolate buttons, gently chop them in the jug TM 3 for 3 seconds or until small chunks. Put aside.
Cream butter and both sugars in the jug. TM 5 for 30 seconds. Scrape down sides of bowl with spatula.
Add egg yolks and vanilla. Mix TM 5 for 15 seconds.
Add flour and mix TM 8 for 1 minute.
Add chocolate chips and mix gently TM 5 for 30 seconds or until mixed.
Roll dough into teaspoon size balls and place at least 3 cm apart on lined baking trays.
Bake for 15 minutes or until lightly golden. The dough will still look wobbly, but will harden on cooling.
Cool on tray and then store in an airtight container.
Biscuits will stay fresh for at least a week ( if they last that long)
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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.