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, 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
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.
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 fully. To thaw out, just leave it at room temperature for about an hour.