Buttery, melt-in-the-mouth shortbread made effortlessly in the Thermomix. This recipe uses the classic 3:2:1 ratio of flour, butter and sugar, bakes in a 20 cm square tin, and cuts cleanly once cooled.
This recipe has been tested to perfection for that classic buttery texture - soft, tender, and melt-in-the-mouth, never dry or crumbly. The flour, butter and sugar mixes to fine crumbs in the Thermomix, then presses easily into the tin without any rolling or fuss.
For another festive favourite, try my Thermomix Caramel Fudge - perfect for sharing or gifting at Christmas.
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Why You'll Love This Recipe
- Just 3 ingredients and 10 minutes of prep time.
- The Thermomix makes it effortless - no tirelessly rubbing the butter into the flour with your fingers.
- Perfect for Christmas gifting or a cosy afternoon tea treat during the festive season.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Unsalted butter - needs to be fridge cold.
- Flour - use plain flour.
- Sugar - I use caster sugar for a smoother, more refined texture.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Step 1: Add the butter, flour and sugar to the Thermomix bowl.
- Step 2: Mix for 12 seconds on speed 6 until crumbs form.
- Step 3: Knead for 30 seconds on the dough setting. The mixture will still be crumbly.
- Step 4: Tip the shortbread mixture into the prepared tin and press down with the back of a spoon.
- Step 5: Press down until compact, don't for get the corners!
- Step 6: Cool in the tin for 5 minutes, then lightly score into squares or rectangles with a sharp knife. Leave to cool completely in the tin for about 1 hour, then cut along the score lines. Note: I like to prick holes in the shortbread with a fork after baking for decoration. Some people prefer to do this before baking to help release steam, but I find the raw shortbread dough is too soft and crumbly for that.
Shortbread Tips
- Use fridge-cold butter. This helps create that perfect short, crumbly texture - soft butter will make the dough greasy and heavy.
- Press, don't roll. The mixture will look like fine breadcrumbs rather than a dough. Tip it into the tin and press it down firmly and evenly with the back of a spoon. If you'd like a smoother finish, use the base of a glass to level the top.
- Score while warm. Lightly score the surface after baking but before it cools completely, for clean, neat edges.
- Cool in the tin. Shortbread firms up as it cools. Cutting it too early can cause it to crumble.
Storage
Once completely cool, transfer the shortbread to an airtight container. Layer with baking paper if you're stacking pieces, to stop them from sticking or breaking. Store in a cool, dry place for up to 2 weeks.
To freeze baked shortbread, cool it completely, then place in an airtight container, separating layers with baking paper. Freeze for up to 3 months. To serve, simply thaw at room temperature for about an hour, there's no need to reheat.
Common Questions
No, this recipe is for traditional Scottish-style shortbread baked in a tin. If you'd like to make shortbread biscuits in the Thermomix, Lauren from Create Bake Make has a great recipe on her blog.
It's meant to be tender and "short," but if it's very crumbly, the mixture may have been over-mixed, the butter too soft, or it was cut before completely cooling.
📖 Recipe
Thermomix Traditional Shortbread
Buttery 3-ingredient shortbread that's quick to make and perfect for the festive season.
Ingredients
- 300 g plain flour
- 200 g unsalted butter, chilled and roughly chopped
- 100 g caster sugar
Instructions
- Preheat the oven to 140°C fan / 160°C conventional. Grease and line a 20 cm square tin with baking paper.
- Place the flour, butter and sugar into the Thermomix bowl. Mix for 12 sec/speed 6. Then knead for 30 sec/dough setting. The mixture will look crumbly, like breadcrumbs, but should hold together when pressed.
- Tip the mixture into the prepared tin. Press down firmly and evenly with the back of a spoon until smooth.
- Bake for 30–35 minutes, or until the edges are just starting to turn golden.
- Cool in the tin for 5 minutes, then lightly score into squares or rectangles with a sharp knife. (so the lines are clean). Note: I prick holes in the shortbread after baking for decoration - the dough is too soft to do it beforehand.
- Leave to cool completely in the tin (about 1 hour) then cut through along the score lines
- Remove from the tin and serve.
Notes
Shortbread Tips
- Use fridge-cold butter for a perfect short, tender texture.
- Press, don’t roll - the mixture will look like breadcrumbs; press it firmly into the tin with a spoon and smooth the top with a glass.
- Score while warm for clean, neat edges. Cool in the tin before cutting to prevent crumbling.
Storage
Store cooled shortbread in an airtight container, separating layers with baking paper, at room temperature for up to 2 weeks. To freeze, place in an airtight container with baking paper between layers and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 2mgCarbohydrates: 22gFiber: 1gSugar: 7gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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