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My Mums Scotch Shortbread



My Mums Scotch Shortbread

  • 250 g Butter
  • 125 g caster sugar
  • 375 g plain flour
  • 65 g rice flour
  • 1 pinches salt

  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. Mix butter and caster sugar together for 10 - 20 seconds on speed 4.
    Scrape down sides of bowl, mix for another 10 seconds speed 4 if required until light and creamy but not over beaten.
    Add sifted flours and salt.
    30 seconds knead setting.
    Scrape down sides of bowl and repeat kneading 4 or 5 times until mixture starts to come together.
    Tip onto a silicone mat and form into a ball with clean hands. Cut into four.
    Flaten each 1/4 with palm of hand forming into a circle. Pinch around edges and cut into 8 triangles.
    Repeat with remaining mixture.
    Place each piece onto oven tray and prick with a fork.
    Sprinkle with extra caster sugar.
    Bake in oven (fan forced) 160 - 170 degrees for 22 minutes until golden brown.
    Cool on baking rack. Best kept for a day or so for flavour to improve.
    Will keep with out freezing for 3 or 4 week.

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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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  • I have just made this receipe and they are...

    Submitted by Chrissie MW on 23. December 2018 - 17:51.

    I have just made this receipe and they are delicious and a hit with the family. Thanks

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  • This mixture is exactly as my grandmother...

    Submitted by jancee on 22. December 2018 - 07:53.

    This mixture is exactly as my grandmother (Scottish) and mother made it. Turned out beautifully.

    The only difference was that in our house, we had to cook the shortbread in a whole round. We weren't allowed to cut the shortbread - had to break it (maybe an old Christian tradition).

    I made 2 whole rounds pressed into 2 x 8" tins (uncut but marked decoratively with a fork). They took 20 mins to cook perfectly. I turned the remainder into a roll and cut individual shortbreads. The individual shortbreads, cooked on a flat tray, were cooked in 12 mins. (160C Fan Forced)

    Thank you thermie and Lyn.

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  • Very Yummy!...

    Submitted by MoizD68 on 1. January 2018 - 17:51.

    Very Yummy!
    but only need 1/2 cooking time ⭐️😃

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