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Lemon Myrtle Shortbread with Chocolate



0 portion(s)

  • 250 g Butter
  • 100 g sugar
  • 100 g cornflour
  • 250 g plain flour
  • 1 tablespoon lemon myrtle leaves, (available in most supermarkets in a tin in the spice section)
  • 100 g chocolate
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation


    Place chocolate into TM bowl and grate for 8 secs on speed 8

    If butter is hard, slice it into the bowl in pieces approx. 1 cm thick.

    Cream butter, castor sugar 30 secs on Speed 5

    Add lemon myrtle and flours. Combine 20 secs on speed 5, scrape down, then again for 30 secs on Speed 5, until combined. You may need to stir with the spatula to finish combining.

    Wrap in Thermomat or plastic wrap and chill for about 20-30 minutes. Don't leave it too long or it's hard to work with. Alternately, roll into 3-4 cm logs in plastic wrap.

    Heat oven to 160 degrees C.

    Roll out to approx. 1 cm thick (your Thermomat is great for this) and cut into shapes using very small cookie cutters, or if wrapped in plastic tube, slice into 1 cm thick discs. Place on a tray lined with baking paper. They don't spread much.

    HINT: Remove the shapes by lifting the Thermomat and peeling off with your finger.  

    Bake for about 15 - 20 mins or until slightly golden. The time will depend on the thickness.

    When COLD, sprinkle with icing sugar.



Remember to get the extra dough from under the blades by spinning for 3 secs on speed 8.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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