These Thermomix Fairy Biscuits are so simple to make, freezer friendly and perfect for a lunch box treat!
All of my kids love this Fairy Biscuits and I LOVE the fact that this recipe make a lot, is freezer friendly and only requires a few pantry staples to make.
This biscuit dough can be made ahead of time and then frozen until needed, alternatively, you can also freeze the biscuits either plain or iced. When it comes to the icing you can add a drop or two of your favourite food colouring to make these biscuits just that little extra special.
Tips for Making these Thermomix Fairy Biscuits:
- It's important that your butter is at room temperature, it will take longer to combine with the caster sugar if it's cold.
- These biscuits can also be enjoyed plain.
- To store, place in an airtight container and keep at room temperature for up to 5 days.
- Please note these biscuits will soften after a couple of days, especially if iced.
- You can freeze this biscuit dough, simply roll into a log and cover with foil before placing in the freezer. The cooked biscuits are also freezer friendly.
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Thermomix Fairy Biscuits
These Thermomix Fairy Biscuits require just a few easy ingredients and take no time to make. They are freezer friendly and great for lunch boxes
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Servings: 40 Biscuits
Calories:
Equipment
- Baking Trays x 2
Ingredients
- 125 grams butter at room temperature
- 100 grams caster sugar
- 240 grams self raising flour
- 1 egg
- 1 teaspoon vanilla extract
Icing Ingredients
- 1 & ½ cups soft icing sugar mixture
- 1 teaspoon butter room temperature
- 1 - 2 tbsp boiling water
- sprinkles to decorate
Instructions
- Pre-heat your oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
- Place the butter and caster sugar into your Thermomix bowl and mix for 15 seconds, speed 3 to combine.
- Scrape down the sides of your bowl and mix for a further 15 seconds, speed 3 or until pale and creamy.
- Add the self raising flour, egg and vanilla extract and mix for 10 seconds, speed 4.
- Select the kneading function and mix for 40 seconds.
- Remove the bowl from your machine and use a table spoon to scoop up the mixture and roll into a ball. Place onto your baking trays. Repeat until all of the mixture has been used.
- Lightly press down on top of each biscuit to flatten slightly. Place into the oven to bake for 10 - 12 minutes or until the edges of the biscuits start to turn golden.
- Remove from the oven and let the biscuits cool on the oven trays for 10 minutes before transferring to a wire rack to cool completely.
- Once completely cool, combine your icing ingredients in a bowl. Add one tablespoon of boiling water and then add an additional ½ tablespoon at a time until your icing is a spreadable consistency.
- Use a butter knife to place the icing onto each biscuit and add the sprinkles.
Notes
- It's important that your butter is at room temperature, it will take longer to combine with the caster sugar if it's cold.
- These biscuits can also be enjoyed plain.
- To store, place in an airtight container and keep at room temperature for up to 5 days.
- Please note these biscuits will soften after a couple of days, especially if iced.
- You can freeze this biscuit dough, simply roll into a log and cover with foil before placing in the freezer. The cooked biscuits are also freezer friendly.
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For more simple snacks, check out our Lunch Box Recipes Book and Kids Snacks Book - also available in a bundle pack.
Jacqueline says
I added chocolate chips and replaced sugar w equal amounts of Swerve “sugar” yum
Emma Reid says
These are my kids favourite biscuits - they turn out perfectly every single time. Delicious
Rhianna says
Biscuits were yummy just a little crumbly (then again maybe it's my cooking)
Amanda says
Awesome. Everyone we shared them with loved them. Kids loved helping bake them too.
Allyson Kelleher says
I made these last weekend. They were so delicious. I ended up making 3 batches.