So it’s Valentine’s Day this week, and Erica from Mixotrophy is back with another yummy Thermomix recipe (rest assured, I’ve posted the regular recipe for those of us who are Thermie-less).
These are so yummy, and even better, adaptable. They are adorably sweet as the little pink biscuits that Erica did. Or a cute way to express your feelings, by using some writing icing to make some sweet conversation-heart style cookies like I did; or a great activities for the kids to show their artistic side with colourful writing icing – like Miss E did. What a sweet idea that would be as a kids birthday party activity (perhaps a high tea party or princess party, or just an art party.)
So let’s get stuck into them!
Citrus Valentine’s Biscuits
250 g unsalted butter, at room temperature
210 g pure icing sugar or raw sugar
530 g plain flour
55 g water
120 g pure icing sugar or raw sugar
1 ½ Tb lemon juice
2-3 drops pink food colouring
Baking trays, baking paper, heart shaped cutter, butterfly, spatula
- Preheat oven to 200˚C (180˚C fan). Line two baking trays with baking paper.
- Zest lime, lemon and orange by cutting one end off the fruit and setting it on it’s end. Use a sharp knife to remove the zest ensuring you get as little of the pith as possible.
- Make icing sugar if necessary by milling raw sugar for 10 seconds on speed 10. Add citrus zests to icing sugar and mill for 10 seconds on speed 10, or until zest is finely grated through the sugar.
- Add butter and mix for a few seconds on speed 4-5 to combine. Insert butterfly and cream butter and sugar mixture on speed 4 for 30 seconds or until pale and fluffy.
- Remove butterfly and add flour to TM bowl. Mix on speed 4 until combined. Scrape down bowl as necessary.
- With the blades running on speed 3-4, add water through the hole in the lid and mix on speed 3-4 for a few more seconds, or until dough forms. Scrape down as necessary.
Tip out dough on to a Thermomat or clean surface sprinkled with a little flour and knead lightly to bring dough together into a ball. The dough is very “short” so you may need to sprinkle a little flour on the Thermomat if using. Roll out dough until ½-1 cm thick.
- Cut biscuits with a heart shaped cutter and place on trays about 2cm apart.
- Bake for 10-12 minutes or until golden. Transfer to cooling rack.
- Make icing sugar if necessary by milling raw sugar for 10 seconds on speed 10. To get a very fine sugar suitable for icing you might like to mill for slightly longer.
- If using bought icing sugar, mix for a few seconds on speed 3-4 to remove lumps and aerate. With the blades running on speed 2-3, add lemon juice through the hole in the lid and continue mixing until smooth. Scrape down bowl as necessary. Add food colouring and mix until a consistent colour. Pour icing into a shallow bowl and lightly dip tops of biscuits in icing. Place on rack and allow to set.
Recipe from the Australian House and Garden “Just Deserts 2010 Calendar”
Conversion by Erica Noble
This recipe can also be found on the Thermomix Recipe Community here
And for the non-thermies…
250g unsalted butter, cubed and softened at room temperature
250g pure icing sugar
rind of 1 lime, finely grated
rind of 1 lemon, finely grated
rind of 1 orange, finely grated
500g plain flour, sifted
125g pure icing sugar, sifted
1½ tbspn lemon juice
2-3 drops pink food colouring
- Preheat oven to 200C (180°C fan forced). Line two baking trays with baking paper.
- Place butter and icing sugar into the mixing bowl of the stand mixer. Attach the flat beater and pouring shield (if available) and mix on speed 2 until incorporated. Increase to speed 6 and mix for 2-3 minutes or until very pale, light and fluffy. Scrape down sides of bowl regularly with a spatula.
- Add rinds and flour, a little at a time and mix on speed 1 until flour is combined into butter mixture. Do not over mix.
- Add water and mix on speed 1 until mixture just comes together. Remove dough and knead lightly. Cut dough in half.
- Roll out first half of dough between two sheets of baking paper until 5mm thick. Cut out dough using a heart cutter and place on prepared trays 2cm apart to allow for spreading. Bake for 10–12 minutes or until golden. Transfer biscuits to a cooling rack. Repeat with remaining dough.
- Add icing sugar, lemon juice and colouring to the mixing bowl. Attach the flat beater and mix on speed 1 until icing is smooth and mixture is well combined. Carefully dip each biscuit, top side down, lightly into the icing. Place right side up on cooling rack and allow to set.
We’re linking up with Dining with a Stud for the Sweet Adventures Love at First Bite Blog Hop… click on the logo below to head across and check out the other “sweeeeet” entries (including Dining with a Stud’s Chocolate Whoopie Pie with Peanut Butter Cream OMG!)…