- 65 g crunchy peanut butter
- 150 g brown sugar
- 5 g golden syrup
- 10 g Boiling water
- 250 g Butter, softened
- 160 g raw sugar
- 1 egg
- 1 tsp vanilla extract
- 350 g Self Raising Flour
- 1/2 tsp salt
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!
9Afternoon tea Snack Alcohol-free Autumn Carnival Chinese New Year Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Ramadan Spring Summer Valentine’s Day Winter Baking BBQ Birthday Buffet Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Biscuit/cookie Creative Easy Low budget Quick
Preheat oven to 220 deg C (200 deg C fan forced)
Place all peanut mix ingredients into mixing bowl. Mix together into a paste for 15 seconds speed 4.
Empty paste into a bowl and set aside.
Clean and dry bowl thoroughly.
Place sugar into mixing bowl and mill for 3 seconds speed 4.
Add butter and cream together for 30 seconds speed 4.
Scrape down sides of bowl well and repeat process for an additional 15 seconds.
Add egg and vanilla and mix for 10 seconds speed 4.
Scrape down sides of bowl well and mix for a further 10 seconds speed 4.
Add the flour and salt and mix for 15 seconds speed 7.
Scrap down sides of bowl well and mix for a further 15 seconds speed 7.
Empty biscuit mixture into a separate bowl.
With a spoon scoop approximately 1 tablespoon amounts of mixture. Roll into a ball in your hands then place onto a biscuit tray. With your pinky finger press into the dough to make a small hole, ensuring you don't press all of the way through.
Bake in the oven for 5 minutes and remove.
Add 1/2 teaspoon of the peanut mixture and insert into hole of the par-baked biscuit.
Return to the oven and bake for a further 10 minutes or until the peanut mix bubbles.
Allow to cool on the tray for 10 minutes before moving to a wire rack.
Cool completely before storing in an airtight container.
The quantity of biscuits made is determined by the size of the balls of dough.
Chill the biscuit mix in the freezer for 10 minutes in the warmer months to make it easier to roll into balls.
The biscuit mix speads well during cooking. Allow plenty of space for the spread.
For a 'tighter' biscuit, use plain flour instead of SR and add 1/2 teaspoon baking powder.
The biscuits should turn out to a nice dark golden brown colour.
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.
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