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Torcetti al burro


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Ingredients

20 piece(s)

Torcetti al burro (Adapted from Guy Grossi’s recipe)

  • 125 grams Butter, Salted
  • 250 grams plain flour
  • 50 grams raw sugar, Plus some to dredge
  • 1 pinches salt
  • 3 level tbsp beer, I used Heineken 00
  • 6
    55min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
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Recipe's preparation

    Dough
  1. Preheat oven to 190 degrees.
    Place butter and flour in Closed lid.
    Put onDough modesetting for 30 seconds or until sandy in texture.
    Add raw sugar and salt to Closed lid.
    Put onDough modesetting for 2 minutes and while motor is running, add in the beer.
    Empty Closed lid and place dough in a ball shape on plastic wrap. Wrap up and refrigerate for at least 30 minutes.
  2. Biscuits
  3. Cut off 70 grams of dough and roll into a sausage.
    Cut the sausage in half and fold the ends together to make two tear drop shapes.
    Dredge in raw sugar and place on lined baking tray.
    Repeat until all dough is used.
    Sprinkle dough with water.
    Bake in 190 degree oven for 15 to 20 minutes or until golden.
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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.

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