Sarah Maddison - Vanilla Sugar Cookies by Meloom. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Sarah Maddison - Vanilla Sugar Cookies

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Ingredients

16 piece(s)

Sarah Maddison Creative | Vanilla Sugar Cookies

440 grams plain flour
190 grams caster sugar
220 grams unsalted butter
2 eggs
1 tsp vanilla powder, natural
1 tsp cornflour
1/2 tsp salt

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6

20min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 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.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  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.
  
  Please 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!
9

Recipe's preparation

Add butter (room temp - cold to touch) and sugar to bowl.

Add lid with measuring cup. Speed 4 for 20 seconds

Add 1 egg to bowl, speed 4, 15 seconds

Scrap down the slides of the bowl

Add 2nd egg, speed 4, 15 seconds.

Scrap down the slides of the bowl, then combine speed 3, 10 seconds

Add all vanilla powder, salt, cornflour and plain flour. Speed 4 for 10 secs

Knead using dough function for 30 secs

Transfer dough onto a silicone bread mat or well-floured work surface and shape into a disc. Place into a large zip lock bag and flatten. Refrigerate for 1 hour or until firm enough to roll

Refrigerate for 1 to 2 hours.

Roll out dough on a silcone bread mat or well floured work surface to a 6-9mm thickness and cut your cooke shapes.

Place cookies into oven when still cold - if the dought has gone warm pop your cookie shapes back in the fridge for 10 mins.

Depending on the size of your cookies bake in a preheated oven at 160 for 8-10mins until cooked.

Accessories you need

Spatula TM5/TM6
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Tip

When I am preheating my oven, I pop the cut cookie shapes onto the freezer and then bake (you may need 1-2mins longer)

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.