Ingredients
Healthier Grandma's shortbread
- 50 grams polenta
- 100 grams Rapadura Sugar
- 200 grams wholemeal plain spelt flour
- 60 grams brown rice flour
- 250 grams Butter Cubed, cold
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees.
Place polenta and sugar into mixing bowl and mill for 10 seconds on speed 9.
Add rice flour, plain spelt flour and butter. Mix for 10-15 seconds on speed 6. Mixture should appear crumbly. (Tip: this crumbly mixture is great as the topping on a fruit crumble)
Knead 35-45 seconds, closed lid position/interval speed
"Dough mode" . Mixture should ocme together to form into a soft dough.Turn out dough onto Thermomat and shape into a long square log. Cut into 5mm slices. (Shortbread can be pricked with a fork for decoration)
Place evenly onto a baking tray (covered with baking paper) or use your thermomat on a baking tray.
Bake in oven for 15-20 minutes until a golden colour.
Healthier Grandma's Shortbread
Tip
Can bake this on Thermomat on a baking tray, or use baking paper
This is a brown coloured shortbread, because you are using wholemeal flour and rapadura sugar - which gives a beautiful flavour to the biscuit
I used a TM5, but I am sure a TM31 will work equally well
Thermomix Model
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Recipe is created forTM 31
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.
Comments
These are really yum and not too sweet. I substituted with coconut sugar and banana flour instead of polenta because I had none, great recipe!
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