Short and oh so Sweet – Revisited
I made another batch of these semolina shortbread biscuits and my New England self is delighted to label them “wicked good.” It’s the ultimate accolade from a reserved culture, if I have to say so myself.
Today I was more than my usual in-a-hurry self (impatient, you might as well say) and my butter was frozen… Never fear, Thermomix is here to help. I used a frozen food knife to cut cubes of butter which I put in a bowl in the already preheated oven (did I tell you I was impatient?) and left them to warm up while I turned the oven down to 40º C. I took the cubes of butter out of the oven before they started to melt, and whizzed them in my Thermomix into lovely, creamy butter in just a few seconds. Did I say Fast and Easy?
When I first saw Sarah Wong’s shortbread recipe in the Official Thermomix Recipe Community, I was enchanted by her stamped biscuits. A quick Google search later and I had ordered the same “Home Made” stamp which I used for both batches. Instead of rolling out the dough, I rolled it into golf balls, floured the stamp and pushed down in one firm stroke on each ball to make a really cute, round biscuit that says it was Home Made.
Again being impatient (who, me?) I baked this batch of biscuits for 25 minutes at 170º C (instead of 30 minutes at 160º C). It worked just fine – this time;-)
So grab the kids this weekend and get them making cookies in your Thermomix. It’s fast and easy and oh so sweet when they’re home made!
Bon appétit !
Ah, oui, mes chers Petits Beurre ! I can’t wait for you to post your recipe. Jealous about your Biscuits Maison stamps, too. I’ll have to add that one to my collection – and make some more cookies! Cheers, Nora!
Oh Madame Thermomix, this is funny because I have just bought some of those cookie stamps in France (“Biscuits Maison”) and another one to make Petits Beurre… I have tried the Petits beurre already and I liked them (will post the recipe shortly). I can definitely try my other one with your recipe as they look scrumptious!