Great Nanna's Russian Shortbread Biscuits

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Great Nanna's Russian Shortbread Biscuits

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Ingredients

40 piece(s)

Great Nanna's Russian Shortbread Biscuits

320 g plain flour, Can be subsituted for gluten free
80 g caster sugar
125 g unsalted butter, Room temp
90-100 g cream
1/2 teaspoons baking powder
1 teaspoons vanilla essence, option

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6

20min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Baking Biscuit/cookie Easy Low budget Children birthday Kids in the kitchen

Recipe's preparation

Method

Step 1. Combine all ingredients in bowl. Speed 4 for 5 seconds
Step 2. Scrape down sides. Then using the dough setting

for 1:30 mins.
Step 3. Empty onto board/thermo mat etc and make into a disc. Wrap and refrigerate for 30mins. (can be frozen at this stage, if you make a large batch but don’t want to bake them all at the same time).
Step 4. Preheat oven 180°C.
Step 5. Cut in dough in half and roll out to desired thickness (I like about 3-5mm). Using flour on bench to stop it from sticking.
Step 6. Use cookie cutters to cut to shape and place on a lined tray, (these biscuits don't expand much so can be placed reasonably close together. Decorate with chocolate freckles, glazed cherries, blanched almonds or choc chips before baking. Or leave plain to ice later.
Repeat with second half (it becomes a bit unwieldy if you try rolling out the whole lot in one go).
Step 7. Bake for 8-12mins until just lightly golden (12 mins if you like crunchy versions). Be careful these can burn easily.
Step 8. Cool completely before icing.

These keep for ages in an airtight container (although my children demolish a batch in 2 days).

Accessories you need

Spatula TM5/TM6
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Tip

Can also add colouring in the first step, or divide to make a number of colours (use gel colours and add a little plain flour) in step 3. Just be careful not to over knead the dough.

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.