Description
Ingredients
- 170g caster sugar
- 125g butter, room temperature
- 1 egg
- 65g Ovaltine
- 190g self raising flour (I used half wholemeal)
Instructions
THERMOMIX METHOD
Pre heat oven to 160°C.
Place sugar into TM bowl and blitz 10 sec / speed 9. Scrape down sides, add the butterfly and butter then beat 1 min / speed 4. Scrape down sides and repeat.
With butterfly rotating speed 3 add the egg through hole in lid, beat a further 10 sec. Scrape down sides.
Remove butterfly. Add Ovaltine and flour and mix 50 sec / lid locked / knead.
Make heaped teaspoon sized balls and place onto lined baking tray, leaving room for spreading.
Gently press down each ball and bake in oven for 15 minutes.
Allow to cool on tray for 10 minutes before transferring to a wire rack.
NON THERMOMIX METHOD
Pre heat oven to 160°C.
Cream the butter and sugar with electric beaters until pale.
Add the egg and beat until just combined.
Add the Ovaltine and flour and use a spoon to mix until just combined.
Make heaped teaspoon sized balls and place onto lined baking tray, leaving room for spreading.
Gently press down each ball and bake in oven for 15 minutes.
Allow to cool on tray for 10 minutes before transferring to a wire rack.
Notes
No need to discuss how to store these as they won’t be around for very long!
Although, I did just bake 12 biscuits and froze half the dough, then all you need to do is defrost and bake as per above.
- Prep Time: 10 minutes
- Cook Time: 15 minutes