Preparation time
10min
Total time
45min
Portion
12
slice(s)
Level
easy
Ingredients
Paleo AIP Shortbread with Cassava Flour
- 160 g cassava flour
- 40 g tapioca flour
- 1/2 tsp gelatin, Organic, grass fed, unflavoured
- 1/2 tsp bicarbonate of soda, Baking soda
- 1/4 tsp salt, Fine sea salt
- 105 g Ghee, Melted, organic
- 105 g Maple Syrup, pure, Organic
- 1 tsp vanilla extract, Organic
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 °C
- Line a medium sized baking tin with baking paper (approx 20-25cm diameter if round or 27 x 17cm if rectangular)
- Add 160 g cassava flour
- Add 40 g tapioca flour
- Add 1/2 tsp gelatin, Organic, grass fed, unflavoured
- Add 1/2 tsp bicarbonate of soda, Baking soda (3g)
- Add 1/4 tsp salt, Fine sea salt
- Mix 10 sec/speed 4 and when finished leave for a few seconds to settle as cassava flour is very dusty. Then scrape down sides of the bowl.
- Add 105 g Ghee, Melted, organic
- Add 105 g Maple Syrup, pure, Organic
- Add 1 tsp vanilla extract, Organic
- Mix
"Dough mode" Dough 1 min - Scrape down sides and mix again if needed - "Dough mode" Dough 15 sec
- Put the dough into lined tin. Spread evenly and press down with spatula. Place a small piece of baking paper on top and smooth the surface of the mixture so it is even and flat. Discard extra baking paper.
- Use a pointed knife to score lines into dough (only halfway through). If using a round tin score into 8 or 12 triangles (depending on how large you want the biscuits). If using a rectangular tin then score lengthwise and turn to score rectangular biscuits to the size preferred. You can also use a fork to poke shallow holes for decorative purposes.
- Bake for 25-30 minutes. Check at 25 as you don’t want to overcook or the shortbread could be too dry.
- Remove from oven and leave in the tin to cool down completely otherwise the biscuits will break. The shortbread pieces should break or cut apart very easily.
Tip
Store in airtight container at room temperature for up to 5 days. Can also be frozen for up to 3 months.
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. -
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!
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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.
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