FOUR Ingredients people!! SO easy and so delicious.
The multi talented Tash from Little BIt of Thyme has allowed me to publish this delicious recipe on my site. If you are not quite up with Tash, she is the photographer of my most recent book, Cooking with Tenina; More great recipes for the Thermomix which now about to go to print for the second time due to it's enormous popularity, largely due to the most beautiful of pictures thanks to Tash.
This recipe is Tash’s Thermomix version of the Dutch Spritz! Quick to whip up in either a food processor or a Thermomix these little biscuits are the perfect little morsels to accompany your afternoon tea! (And really, do you need that excuse? I don’t think so!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams Raw Caster Sugar BUY
- 220 Grams Butter room temperature BUY
- 250 Grams SR flour
- 1 Teaspoon Vanilla Extract BUY
Preheat oven to 180ºC and line two trays with baking paper.
Mill sugar 10 sec/speed 9.
Add butter and chop 5 sec/speed 8.
Insert Butterfly and whip for up to 2 min/speed 3-4.
Add flour and vanilla to Thermomix bowl and mix a further 2 min/speed 3-4.
Roll mixture into a long one-inch thick snake then cut into slices about 1 cm wide.
Place on trays, with a little space between each as they will spread!
Bake for approximately 15 minutes until lightly golden. Switch the trays around after a few minutes if need be.
Remove from oven and allow to cool on trays – the Spritz will be soft until cool.
Store in a tin or an air-tight container…that’s if it’s worth it to store…