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4
Ingredients
20 portion(s)
Shortbread Creams (Gluten Free)
- 100 g organic raw sugar
- 125 g Butter or Solid Coconut Oil
- 250 g gluten free flour
- 1 egg
- 2 teaspoons vanilla essence
Filling
- 200 g organic raw sugar
- 2 teaspoons Raspberry Jam etc.
- 2 teaspoons Boiling water
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6
30min
Preparation 10minBaking/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.
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5
Recipe's preparation
- 1. Preheat oven to 160˚ C;
2. Place sugar in TM Bowl;
3. Mill 10 seconds/speed 9;
4. Add remaining ingredients;
5. Whip 10 seconds/speed 5;
6. Line two baking trays with baking paper;
7. Roll into small balls & press into baking tray with a fork or roll out & use a cookie cutter to form shapes;
8. Bake for 20 minutes;
9. Place on a rack to cool. - 2. Place sugar in TM Bowl;
2. Mill 10 seconds/speed 9;
3. Add jam & water;
4. Combine 30 seconds/70[size= 12pt]˚[/size]/speed 3;
5. Use to join the shortbreads once they are cool.
Shortbread
Filling
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
Tip
They are great with or without the filling;
Add natural food colouring that contrasts with the filling in step 3 to colour the shortbreads.
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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