Ingredients
SHORTBREAD
- 200 grams plain flour
- 200 grams rice flour
- 200 grams Butter
- 130 grams honey
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 celcius.
Put all ingredients in Thermomix bowl.
Place measuring cup in lid.
Mix all ingredients for 20 seconds on speed 6.
Scrape down sides of bowl.
Then mix for a further 25 seconds on a low speed such as 1 until evenly mixed.
Tip ingredients out into a greased baking dish/tray.
Pat mixture down really well until firm and smooth.
Cut mix into small squares or fingers.
Stab each section a couple times with a fork so mix can cook evenly.
Lightly sprinkle with sugar if desired.
Place in oven and bake for 30 - 40 minutes for a soft shortbread or 45 minutes for a crunchier result. If your tray is large meaning that your shortbread is thin, you may have finished shortbread earlier between 20 - 30 minutes.
After cooked, take your shortbread out of the oven and leave to cool in the pan.
Once cooled to the touch, recut over your already cut lines whilst still just warm so you do not break your shortbread when fully cooled, this will make removing your shortbread from the dish much easier.
Make sure the shortbread is totally cold before storage.
Calorie information
220g plain flour 730 calories
200g rice flour 730 calories
200g butter 1,800 calories
130g honey 450 calories
TOTAL 3710 calories
Divide that by the number of portions to find out how much per biscuit. This recipe made 24 pieces for me, so each piece was 155 calories.
Preparation
Tip
For fan forced ovens check shortbread after 25 minutes. Your shortbread should be a light golden brown on the bottom and should not have any colouring on top otherwise it will be overcooked. For a crunchier shorbread let the bottom colour change to a very light brown, anything more and your shortbread will be burnt.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
van der Ploeg: Most other recipes I have seen, have a 1:3 ratio of rice flour to normal flour, perhaps give that a go. 1:1 will definitely make the dough more "gritty"
Really nice honey flavour but I wasn't keen on the texture. Should there be equal amounts of plain flour and rice flour? I felt that too much rice flour was used, giving it a gritty texture. Sorry.