Rumplestilskin Biscuits (Gluten Free)

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Rumplestilskin Biscuits (Gluten Free)

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Ingredients

36 piece(s)

Dough

300 g Gluten free all purpose flour
0.5 teaspoon Gluten Free Baking Powder
300 g Tasty or strong cheese
200 g Butter, Room temperature, not melted
100 g Strawberry or apricot jam

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6

35min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Biscuit/cookie Birthday Children birthday Party Easy Quick South African Snack

Recipe's preparation

Making dough

Grease patty pans or miniature mini-muffin trays. Spray-a-cook work really well.

Shred cheese for 10 seconds, speed 6

Add gluten free flour and gluten free baking powder to cheese and pulse a few times to mix.

Add butter, mix on dough mode until dough formed (approx 1 minute)

Roll walnut sized balls of dough and place them in the patty pans tray. DO NOT press flat.

Use the handle of a wooden spoon to press small hollows into each ball, taking care not to poke the holes through to the bottom.

HINT: Before every second poke, dip into clean flour. This prevents it from sticking.

Spoon a small quantity of jam into each hollow. If you use too much jam, it will bubble over the edges when baking.

Bake for approximately 15 minutes in an oven preheated to 200°C.

Cool on a wire rack and store in an airtight container. You can top up the hollows with additional jam before serving.

Accessories you need

Spatula TM5/TM6
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Tip

If dough is too sticky to work with, leave in fridge for 30 minutes to firm up. It simply means your butter was too runny. DO NOT add more flour.

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.