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Ingredients
32 piece(s)
Grandma's shortbread
- 65 grams flour, rice, white
- 65 grams icing sugar
- 225 grams Butter Cubed, cold
- 260 grams plain flour
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6
25min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Preheat oven to 150 degrees.
Place rice flour, icing, plain flour and butter. Mix for 10-15 seconds on speed 6. Mixture should appear crumbly. (Tip: this crumbly mixture is great as the topping on a fruit crumble) - Knead 35-45 seconds, closed lid position/interval speed
"Dough mode" . Mixture should ocme together to form into a soft dough. - Turn out dough onto Thermomat and shape into a long square log. Cut into 5mm slices. Make 3 fork prongs on each biscuit, top, middle and bottom.
- Place evenly onto a baking tray (covered with baking paper).
- Bake in oven for 35 minutes or until a light golden colour.
Thelma and Maud's Shortbread
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
To make them even "shorter" pop in fridge for 20 minutes prior to popping in the oven
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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