Ingredients
20 piece(s)
Ingredients
- 225 g Butter, cut into pieces, plus extra for greasing
- 150 g icing sugar, plus extra for dusting
- 100 g cornflour
- 350 g plain flour, loosely packed
- pinch salt
- 5 g vanilla extract
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6
1h 20min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 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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Recipe's preparation
1) Preheat oven to 160 C. Grease cake tin (20cm) and set aside.
2) Place butter, sugar, cornflour, plain flour, salt and vanilla extract into mixing bowl and mix 20 sec/speed 6, then knead 30 sec/
"Dough mode" . Mixture will be a breadcrumb consistency.3) Transfer mixture into cake tin and press down well, the surface should be smooth. Prick slightly with a fork to add a nice pattern.
4) Bake for 1 hour at 160 C. Should be lightly golden and firm to the touch.
5) Immediately sprinkle with icing sugar and cut while hot.
6) Transfer to a wire rack to allow to cool completely.
Preparation
Accessories you need
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Spatula TM5/TM6
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Tip
I used a 8 inch square pan with a detachable base for ease of removing while hot - this allows for better cutting into fingers.
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.
Comments
Add a commentExtremely easy and tastes
Extremely easy and tastes delicious. Take Aaron's advice about pressing down well to heart. I didn't, and so couldn't prick it because it was still too loose, with the result that as the butter melted, the shortbread cracked.
i made mine in two tins, quite a lot thinner, and it only needed about 35 minutes In the oven.