This buttery Thermomix Shortbread is the ideal treat with an afternoon cuppa, and it's extra special to enjoy at Christmas time.
It wouldn't be Christmas without traditional Shortbread. Although there are many variations, this recipe is for the classic version made with flour, butter and sugar.
Shortbread is named from the word 'short' because of its crumbly texture. The flour, butter and sugar ratio is three parts flour, two parts butter and one part sugar. Rice flour, cornflour or semolina are often added to the flour for texture, but I kept it simple for this recipe.
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Step by Step Directions
Making Shortbread in the Thermomix 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, 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 them with a fork.
- Bake in a low oven for 20 mins until the edges are lightly golden.
Once baked, leave the tin to cool for ten minutes, then turn the Shortbread onto a wire rack to cool completely. Cut into pieces whilst still warm.
Tips for Success
- Ensure the butter is at room temperature.
- Try not to overwork the dough.
- Bake at a low temperature to stop it from browning.
- Leave to cool in the tin so that it sets.
- Cut into pieces whilst it's still warm.
There's nothing more warming than the smell of Shortbread wafting through the house, and Christmas would not be the same without it.
To Make Ahead and Freeze
Shortbread can be frozen for up to 3 months once it's been baked and cooled thoroughly. To thaw out, leave it at room temperature for about an hour.
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📖 Recipe
Thermomix Traditional Shortbread
Our 3-ingredient shortbread is perfect to make for the festive season.
Ingredients
- 150g unsalted butter, softened at room temperature
- 75g castor sugar, plus a little extra for sprinkling
- 225g plain flour
Instructions
- Line a 20cm square baking tin with baking paper.
- Insert the butterfly whisk: Add the butter and sugar to the Thermomix bowl and mix for 1 min/speed 3. Scrape down the bowl and repeat this step several times until the mixture is pale and creamy.
- Remove the butterfly whisk and gently tap the whisk on the side of the Thermomix bowl to release the mixture.
- Add the flour and mix for 5 sec/speed 5. Scrape down the bowl, then knead for 1 min/knead function. The mixture will be crumbly.
- Empty the mixture into the prepared tin and press down with the back of a spoon until even and smooth (it doesn't have to be perfect!). Score lines and prick with a fork, scatter with castor sugar if using and place in the fridge to chill for 20 minutes. See step-by-step photos in the recipe post.
- Whilst the shortbread is chilling, preheat the oven to 150°C fan-forced (170°C).
- When the oven is ready and the shortbread is chilled, bake the shortbread for 20-25 minutes until golden around the edges.
- Leave the shortbread to cool in the tin for ten minutes, as it will still be soft. Then, turn out onto a wire rack and cut into pieces while 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.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 2mgCarbohydrates: 27gFiber: 1gSugar: 8gProtein: 3g
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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