Thermogourmand Easy Shortbread

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Thermogourmand Easy Shortbread

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Ingredients

Thermogourmand Easy Shortbread

125 g plain flour
90 g rice flour
150 g butter, cold, cubed
60 g icing sugar
2 tsp caster sugar

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6

45min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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

Recipe's preparation

Preheat oven to 150C.
Line a slice tin - 20 x 30cm with baking paper, ensuring it comes up higher than the sides of the tin.
(If you don't have rice flour, first mill 250g arborio rice 2 min/sp 10. Scrape out into a container, then weigh 90g back into the bowl. Do the same with raw sugar if you don't have icing sugar.)
Add all ingredients except caster sugar to the bowl.
Mix 7 - 10 sec/sp 6. Mixture should look like large breadcrumbs.
Knead 10 sec/Dough. Repeat if necessary. Mixture should be coming together.

Tip out into prepared tin and place a sheet of baking paper over the top. Press down and spread out with hands or a flat egg slice.
Score into 14 - 16 fingers and prick each one with a fork. Sprinkle with caster sugar.
Bake 35 - 40 minutes or until just starting to colour.
Remove from tray using the baking paper and place onto a chopping board.
Gently cut through the scoring with a sharp knife and place each piece onto a wire rack to cool.

Accessories you need

Spatula TM5/TM6
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Tip

To make Macadamia Shortbread, grind 100g roasted macadamia nuts 3-4 sec/sp 7. Add with other ingredients.

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.