Delicious Homemade Butter Biscuits

Name: Delicious Homemade Butter Biscuits
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 10 Portionen
Ingredients: Flour; Butter; Icing sugar; Egg; to taste Vanilla extract; to taste Salt

Biscuits

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 25 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Delicious Homemade Butter Biscuits is ready in 1 h 25 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These butter biscuits are a timeless classic! The recipe is very simple and, with the help of the Thermomix®, it becomes even faster. Perfect for breakfast, a snack or to offer during the holidays. The aroma that is released during cooking is simply irresistible. I often prepare them with my children, we have fun using different shapes. A tip? Try adding a pinch of grated lemon zest for an even more intense aroma. They keep well in a tin box for several days, but I doubt they will last that long!

Ingredients (6 ingredients)

Flour
Butter
Icing sugar
Egg
to taste Vanilla extract
to taste Salt

Preparation (8 steps)

Flour and butter in the bowl

Thermomix® Setting

20 sec/Speed 4

Pour the flour into the Thermomix® bowl and add the butter in cubes. Knead for 20 Sec./Stufe 4.

Addition of icing sugar

Thermomix® Setting

10 sec/Speed 3

Add the icing sugar to the bowl and mix for 10 Sec./Stufe 3.

Egg, salt and vanilla

Thermomix® Setting

30 sec/Speed 4

Add the egg, a pinch of salt and the vanilla extract to the bowl. Knead for 30 Sec./Stufe 4.

Form the loaf and rest in the fridge

Transfer the dough to a lightly floured work surface and form a smooth and homogeneous loaf. Wrap the loaf in cling film and leave to rest in the refrigerator for at least 30 minutes.

Roll out the dough

After the resting time, place the dough between two sheets of parchment paper and roll it out to a thickness of half a centimetre with the help of a rolling pin.