Thermomix Monte Carlos Biscuits and conventional method

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Monte Carlos | becs-table.com.au

A while ago we devoted a whole Bake Club meeting to “Monte Carlos” biscuits.  We tested six recipes with a few variations.  They were all great, but if I had to choose just one, this would be it. We also translated them into Thermomix Monte Carlos.

These biscuits are pretty easy to make, and the only tip I can think of sharing is what I’ve written in the notes.  “To help hold the shapes of your biscuits, on warmer days or if your mixture is very soft, refrigerate your rolled biscuit shapes for 20 mins or so before baking.”  Thay way they’ll keep their height.

Oh, wait here’s another tip if you don’t already know this one. To get them all the same size you can weigh them.  After a while you won’t have to do this, it’s something you learn with repetition.

Monte Carlos Conventional and Thermomix recipe

5 from 1 reviews
Monte Carlos Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 125 g brown sugar
  • 125 g softened butter
  • 1 egg
  • 2 tbsp honey
  • salt
  • 150 g self-raising flour
  • For the filling
  • ⅓ cup raspberry jam, warmed
  • 310 g icing sugar
  • 1 tsp vanilla essence
  • 2-3 tbsp milk
Method
Conventional Method
  1. Preheat oven to 180C.
  2. Line a biscuit tray with baking paper.
  3. Cream brown sugar and 125 g butter until well blended. (not too soft and fluffy for this recipe)
  4. Add egg, honey and a pinch of salt.
  5. Fold through sifted flour. Roll mixture into a log about 20cm long. Cover with plastic and allow to rest in the fridge for about 20 minutes. (Or pop in the freezer like we do in Bake Club because of our limited time)
  6. When firm, uncover and slice into 1-cm-thick slices, roll into balls. Then, place on a tray and bake for 15 minutes or until golden.
  7. While still warm, brush half the biscuits with the jam. Set aside to cool.
  8. Sift icing sugar into a bowl. Add remaining 15g butter and vanilla. Mix in enough milk to form a thick icing. Spread the other half of the biscuits with the icing and sandwich together.
Thermomix Method
  1. Preheat oven to 180C.
  2. Line a biscuit tray with baking paper.
  3. Add the brown sugar and butter to the TM bowl and blend on speed 4-5 till soft and mixed through. Should take about 5 sec depending on how cold and how small you cut your butter cubes.
  4. Add the egg, honey and a pinch of salt to the TM bowl, blend on speed 4 for 5 seconds.
  5. Scrape the butter from the base and sides of your bowl, then add the flour, mix again on speed 4 till the mix is a cohesive mass.
  6. Roll mixture into a log about 20cm long. Cover with plastic and allow to rest in the fridge for about 20 minutes. (Or pop in the freezer like we do in Bake Club because of limited time)
  7. When firm, uncover and slice into 1-cm-thick slices, roll into balls. Then, place on a tray and bake for 15 minutes or until golden.
  8. While still warm, brush half the biscuits with the jam. Set aside to cool.
  9. Add your icing to the TM bowl and sift on speed 6 for 3 seconds add the remaining 15g butter and vanilla and beat on speed 5.
  10. Mix in enough milk to form a thick icing, start with a tablespoon, mix again and add more as needed. Spread the other half of the biscuits with the icing and sandwich together.
Chef Notes
To help hold the shapes of your biscuits on warmer days or if your mixture is soft, refrigerate your rolled biscuit shapes for 20 mins or so before baking.

Thermomix Monte Carlos | becs-table.com.au

Here are more biscuit recipes for you to check out.

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