Ingredients
Megan's Shortbread
- 225 grams soft butter
- 125 grams icing sugar
- 250 grams flour
- 75 grams cornflour
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put butterfly whisk into mixing bowl.
2. Add 225gm soft butter and 125gm icing sugar into mixing bowl. Put lid on, MC in.
3. Cream butter and Sugar -1 minute at speed 3. Then scrape down the sides of the bowl. Repeat 2 more times until creamy and pale.
4. Remove whisk and scrape down sides of the bowl.
5. Add 250 gms flour and 75 gms cornflour. Mix on speed 3 for 10 seconds on reverse
"Counter-clockwise operation" until a soft dough ball is formed.
6. Tip out onto baking paper, forming a log shape. Roll up in baking paper and place the log in the fridge and chill for 20-30 minutes until cold and firm. Cut into centimetre-thick slices and place on a lined baking tray. Cook at 140 degrees centigrade fan bake for 15-20 minutes. Cool on a rack before storing in an airtight container.
Method
Thermomix Model
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Recipe is created forTM 6
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.
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.
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