Here is the final week of this month’s BM and I have chosen to do Baked treats for kids. As you all know, I have stopped baking for the past two months. I wanted to get in track with baking for this theme, but fortunately, I didn’t have to. I made some goodies for a previous marathon and didn’t post them because of some issues with the blog. They were just sitting in my drafts these years and I decided to use them for this theme. All the three are cookies from different part of the world and I remember Sruti enjoying them back. So I got my recipes without switching on my oven. Yay!
The first one is all time favourite tea biscuits. The original recipe said that it would taste like Marie biscuits, but these were slightly heavier than the Marie biscuits. But still they make a wonderful base for cheesecake and tastes so yum with coffee or tea. The time I made these cookies, I was not on diet and so I was enjoying it along with my daughter. We had some biscuits dipped in coffee and the remaining went to become base for a cheese cake I baked then. The procedure is quite simple, but as most of the cookies, the dough is crumbly and a little bit tough to handle. But with little practice, you can nail these.
Recipe Source: Vorwerk Thermomix Recipe Community
Make 12 Cookies
Maida / All Purpose Flour – 225 gm
Baking Soda – 1/2 tsp
Salt – a pinch
Butter – 55 gm
Sugar – 75 gm
Vanilla Essence – 1/2 tsp
Milk – 55 ml
Preheat oven to 180°C.
In a bowl, mix together flour, salt and baking soda. Set aside.
In another bowl, cream together butter, sugar and vanilla essence.
Add milk and beat until combined.
Now add the flour mixture and beat the mixture until incorporated.
Add milk by table spoons if needed. You need a crumbly dough, not a soft one.
Take the dough between parchment sheets and roll it into a thin disc.
Cut out circles out of it and arrange them on a greased baking tray.
With the help of a smaller cookie cutter, make a concentric circle inside the cut egde.
Use a fork to make some indentations on the biscuit.
Bake for 8-10 minutes. They may be a bit soft when coming out of oven, but they will crisp up once cool.
Store in airtight jar and enjoy with a cup of coffee or tea.