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Easy Shortbread Biscuits



24 portion(s)


  • 40 grams raw sugar
  • 250 grams Cold Butter, roughly chopped
  • 25 grams rice flour
  • 310 grams plain flour
  • 1 teaspoon vanilla essence
  • extra raw sugar, optional
  • icing sugar, for dusting
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Preheat oven to 130degC. Line oven trays with baking paper.

    Put raw sugar in TM bowl and mix on Speed 9 for about 15-20 secs to make icing sugar.

    Scrape down sides of bowl and add butter, rice flour, plain flour & vanilla essence. Mix on speed 5, increasing speed gradually until butter is blended. Watch through hole in lid to see when mixture comes together to form a soft dough. Should take approx 40-50 seconds.

    Turn mixture onto Thermomat or lightly floured board and knead lightly to bring all dough together into a smooth ball.

    Break off pieces and roll into small balls and place on oven tray. Press down with a fork to form a criss-cross pattern.

    This dough also works well if you roll out and use cookie cutters. Great for special occasions such as Christmas & Easter.

    Sprinkle with extra raw sugar, if desired, for sweeter biscuits.

    Bake in oven for about 25-30 mins, until pale brown around edges.

    Allow to cool and dust with icing sugar before serving.


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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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  • Makes a delicate yummy biscuit. They don't spread...

    Submitted by Wongo on 6. November 2017 - 11:54.

    Makes a delicate yummy biscuit. They don't spread which is great. Keep their shape when cooking.
    I made these biscuits to use for the base of decorated muffin cases & I am then going to make cheesecake to go on top & decorate with whipped cream & fruit. I often have trouble with the base of cheesecakes being to hard or too crumbly. I have read other people make biscuits for their bases & thought it was a great idea.
    The rice flour in the biscuits gives a nice crunch to the texture of the shortbread.
    Thank you for this recipe 😀

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  • these were great thanks

    Submitted by Mistie1912 on 23. August 2014 - 19:27.

    these were great thanks

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