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Giant Cookies For Father’s Day Or Other Occasions
Basic Butter Biscuits
I think it’s always good to have a fail safe basic butter biscuits recipe that you can call on at a moment’s notice. It’s one of those things everyone should have up their sleeve.
I like this one because depending on the type of biscuit you’re planning on making, you don’t have to refrigerate the dough first. Unless you’re making some delicate shapes, you can easily get away without it.
This recipe is very adaptable – add chocolate chips, add a curd, add colouring – it handles it all well, and it’s very good at keeping it’s shape too.
You can even cut out a little and fill in with hard boiled sweets – when it comes out the oven, leave for a few minutes so that the sweets can set again, but not too long as they’ll harden and stick on the tray. Then you’ll need a jackhammer to get them loose again!
Cut the insides out and replace them with a different colour – that’s super effective and very pretty!
Basic Butter Cookies
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Serves: 30
Ingredients
- 225g butter
- 200g sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 400g all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
Instructions
- Preheat over to 180C
- Add butter & sugar into the Thermomix Bowl. Mix at speed 4/10 seconds.
- Add the butterfly and mix at speed 3 for 60 seconds
- Add 2 eggs, vanilla, flour and other ingredients, then mix speed 4/30 seconds
- Set on the dough setting for 1min 30 seconds and tip out into a bowl. If it’s looking very sloppy you will need to refrigerate it for up to 30 mins, but it should be okay immediately.
- When you’re ready to roll out, tip it out onto a well-floured tray. Roll out, or make balls, and proceed with your cookie making fun.
- Place on a tray and bake for 8 – 15 minutes, depending on the size of the cookie.
- Allow to cool a little before lifting the biscuits.
Almond Biscuits With Fondant Icing
Cookies, or biscuits, if you will, are so synonymous with Christmas to me. My mom used to do a huge bake i the beginning of December somewhere, and I remember a lot of cookies through the month, always stored in old fashioned cake tins. That was always fun.
I love this recipe because it’s a little different to the ‘usual’ butter biscuits, with the addition of almond extract. You can try it with rum extract too.
The white fondant may need rolling out on a clean surface with a sprinkling of icing sugar, and left to set it’ll provide a lovely soft, pillowy counter point to the crunchy biscuits. I love these! My kids like decorating them with silver balls pressed into the surface, but I just think of broken teeth!
Even though you use the same shapes for cutting out the fondant in the baking and moving of the biscuits they may change shape a little, so use your fingers to ‘smooth out’ the edges of the fondant to fit perfectly over the biscuits.
Almond Biscuits With Fondant Icing
Recipe Type: Biscuits
Cuisine: Bakery
Author:
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Ingredients
- 230g Butter
- 340g Sugar
- 6 cups Plain Flour (780g)
- 6 Eggs
- 1 tablespoon Baking Powder
- 1 tablespoon Vanilla Extract
- 1 tablespoon Almond Extract
- For the Icing Sugar
- 140g butter
- 280g icing sugar
- 1-2 tbsp milk
Instructions
- Add the butter and sugar to a food processor and mix till it is light and fluffy
- Add the rest of the ingredients and stir till combined and a soft dough forms
- Place in the fridge for 1 hour, heat the oven to 180C, then roll out on a well floured surface
- Cut out shapes and move to an oven tray then back for 10 – 12 minutes until they are golden brown
- Meanwhile, role out some fondant and use the same cutters to cut matching shapes from the fondant. Set aside.
- Once the biscuits have cooled, mix the butter, icing sugar and milk together, and spread generously over the biscuits
- Top with the fondant shapes shaping them to fit on the biscuits
- Place gently in an airtight container and allow to set
- They should keep well for 1 – 2 weeks
Thermomix Instructions
- Place the butterfly whisk into the Thermomix bowl and add the butter and sugar 3 minutes/speed 4. The butter should be light in colour and fluffy
- Remove the butterfly and add the rest of the ingredients. Mix together 30 seconds/speed 5
- Empty out onto cling film and refrigerate for at least an hour to make the dough easier to work with
- Remove from fridge, roll out the dough to about half an inch thick and cut into shapes
- Transfer onto a baking tray and continue until all the dough is used up
- Bake for 10—12 minutes at 180C till golden brown
- Store in an airtight container
A Very Thermie Christmas has this and 50 other recipes for all your Thermomix Christmas needs. With everything from snacks to meals, finger foods to festive drinks and DIY gifts A Very Thermie Christmas has your Christmas covered. Just £8.99 (excl VAT in EU) this printable PDF can be yours in minutes.