Spakenburg Heart Cookies
Thermomix recipe: Spakenburg Heart Cookies. Ready in 65 minutes. Serves 16. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g sugar
- 100 g margarine (containing milk)
- 300 g wheat flour
- 1 tsp ammonium bicarbonate (baker's ammonia)
- 0.25 tsp iodised salt
- 40 g water (for dough)
- 200 g ready-made fondant icing
- 10-20 g water (for glaze)
Instructions
- Add sugar (150 g) to the clean, dry Thermomix bowl. Mill 10 sec / Speed 10. Scrape down the sides of the bowl.
- Add margarine (100 g) to the bowl. Cream 30 sec / Speed 4. Scrape down the sides.
- Add wheat flour (300 g), ammonium bicarbonate (1 tsp), iodised salt (0.25 tsp), and water (40 g) to the bowl.
- Mix 30 sec / Speed 4, then knead 1 min / Dough mode. The dough should come together into a ball.
- Gather the dough, flatten it into a disc, wrap it tightly in cling film, and refrigerate for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper.
- On a lightly floured surface, roll out the chilled dough to a thickness of about 3-4 mm. Using a heart-shaped cookie cutter, cut out cookies and carefully place them on the prepared baking trays. Re-roll any dough scraps as needed.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
- Once the cookies are completely cool, add ready-made fondant icing (200 g) and 10 g water to the clean Thermomix bowl. Heat 2-3 min / 50°C / Speed 2, or until smooth and pourable. Add more water, 5 g at a time, if needed to reach your desired glazing consistency.
- Dip the top of each cooled cookie into the warm fondant glaze, or spread the glaze evenly with a small spatula. Allow the glaze to set completely before storing the cookies.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.