Tonka Bean Orange Shortbread Bites
Ever so cute, ever so more-ish and we now stock tonka beans so no need to look any further! Enjoy.
When in Bruges recently (see how I just name dropped so easily there??) I visited an ultra cute biscuit or cookie store. Their shelves were full of cute little buttery bites similar to this. Thus the inspo. I would say their biscuits were more sable (translated as 'sand' from French into English) so a more crumbly mixture than this one. The egg yolk acts as a bit of glue and you do get a lovely buttery flavour on top of the subtle note of tonka bean and orange zest. They look amazing in a big jar. And they keep really well in the fridge or freezer.
We have a very exciting use for them...hope you are staying tuned on my social media. You won't want to miss this one. (See links below!)
Need
- 200 Grams sprinkles of choice (you won't use them all, but you need excess to help get good coverage)
- 80 Grams raw caster sugar BUY
- zest of 2 oranges
- 1 tonka bean (or 1 teaspoon of vanilla bean paste) BUY
- 40 Grams rice flour
- 1 Pinch pink salt flakes BUY
- 250 Grams butter cold and cubed BUY
- 300 Grams bakers or strong flour
- 1 egg yolks
Do
- 1
Preheat oven to 160°C and line 2 baking trays with paper.
- 2
Pour sprinkles into a dish or oven tray with a flat base. Set aside.
- 3
Place sugar, orange zest, tonka bean, rice flour and salt into the Thermomix bowl. Mill 10 sec/speed 10. Scrape bowl and repeat.
- 4
Add butter and chop 6 sec/speed 6.
- 5
Add flour and egg yolk and combine 6 sec/speed 6. Or until mixture comes together.
- 6
Tip mixture out onto a lightly floured bench and roll into 4 logs. The thinner the log, the smaller the cookie. Wrap loosely in a silpat mat and refrigerate for 30 minutes.
- 7
With wet hands, wet one log of cookie dough slightly before rolling it into the sprinkles. If you want full coverage of sprinkles, lightly press them in and roll again.
- 8
Repeat with remaining logs of dough.
- 9
Cut into rounds and place on prepared trays for 12 minutes or until slightly browned. They will harden a little on cooling.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
