- TM 31
Ingredients
Lemon Shortbread
- 1 1/2 lemons, rind only, peeled
- 35 g Coconut sugar
- 60 g coconut oil
- 30 g olive oil spread
- 85 g brown rice flour
- 40 g ground almonds
- Coconut sugar, extra to sprinkle
- brown rice flour, extra for dusting
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C
2. Place lemon rind into Thermomix bowl and blitz for 15 seconds / speed 8
3. Add coconut sugar and mix for 10 seconds / speed 8
4. Add the coconut oil and olive oil spread, insert butterfly attachment and beat for 1 minute / speed 3.5
5. Add rice flour and ground almonds and blend for 10 seconds / speed 4
6.
/ 
/ 20 seconds, cover and refrigerate for 1 hour.
7. Rollout the dough on a rice floured surface to a thickness of 5mm.
8. Cut into rounds 4cm in diameter, place on several baking sheets and bake for 8-12 minutes until golden. Sprinkle with coconut sugar
9. Leave to cool on the tray before cooling on a rack.
Lemon Shortbread
/ 
/ 20 seconds, cover and refrigerate for 1 hour. 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 were a disaster for me.
After leaving the mixture in the fridge for over two hours I found it very oily/greasy and difficult to work with. The biscuits has a very bitty and crumbly texture and fell to pieces, I also wasn't keen on the taste and I normally will eat anything.
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