This buttery Thermomix Shortbread is the ideal treat to have with an afternoon cuppa and it’s extra special to enjoy at Christmas time.
It wouldn’t be Christmas without traditional Shortbread. We have the Scots to thank for this delightful little biscuit and although there are many variations, this recipe is for the classic version made with just flour, butter and sugar.
Shortbread is named from the word ‘short’ because of its crumbly texture. The ratio of flour, butter and sugar is three parts flour, two parts butter and one part sugar. Rice flour, cornflour or semolina are often added with the flour for texture but for this recipe, I wanted to keep it simple.
How to Make Thermomix Shortbread
Making Shortbread in the Thermomix just involves creaming the butter and sugar until pale and creamy then mixing and kneading in the flour. Once it’s made it resembles a crumbly texture. To assemble and bake just follow the steps below:-
Turn the mixture out into a baking tin.
Press down with your hands or the back of a spoon until it’s even.
Score lines with a knife then prick with a fork.
Bake in a low oven for 20 mins until the edges are lightly golden.
Once baked, leave to cool for ten minutes in the tin then turn out onto a wire rack to cool completely. Cut into pieces whilst still warm.
Soft and buttery traditional shortbread which is perfect for holiday baking and easy to make in the Thermomix.
Scale
Ingredients
150g unsalted butter, softened at room temperature
75g castor sugar, plus a little extra for sprinkling
225g plain flour
Instructions
Line a baking tin with baking paper. Mine measured 20cm x 20cm.
Insert the Butterfly Whisk: Weigh the softened butter and sugar into the TM bowl and cream for 1 min/speed 3. Scrape down the bowl and repeat this step a couple of times until the mixture is pale and creamy.
Remove the Butterfly Whisk: Tap the whisk on the side of the TM bowl to release any mixture. Add the flour and mix 5 sec/speed 5. Scrape down the bowl then knead for 1 min/knead function. The mixture will be crumbly.
Pour the mixture out into the prepared tin and press down with the back of a spoon or your hands until even and smooth (it doesn’t have to be perfect). I find the warmth of the hands makes it easy to flatten. Score lines and prick with a fork, scatter with castor sugar if using and place in the fridge to chill for 20 minutes.
Whilst the shortbread is chilling, preheat the oven to 150°C fan forced.
When the shortbread is chilled and the oven is heated, bake for 20-25 minutes until golden round the edges.
Leave to cool in the tin for ten minutes as the shortbread will still be soft. Then turn out onto a wire rack and cut into pieces whilst still warm.
Notes
Freshly baked shortbread will last for a few days stored in an airtight container.
To Freeze Shortbread: Once the shortbread is baked it can be frozen in an airtight container for up to 3 months. To thaw out, just leave it at room temperature for about an hour.
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