Ingredients
Grandma's shortbread
- 50 grams cornflour
- 100 grams white sugar
- 225 grams Butter Cubed, cold
- 260 grams plain flour
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 sugar into mixing bowl and mill for 10 seconds on speed 9.
Add cornflour, plain 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).
Bake in oven for 15-20 minutes until a light golden colour.
Grandma's Shortbread
Tip
If you use Gluten Free flour, it makes an even lighter, shorter Shortbread. And I thought I couldn't improve on this recipe. I made this recently for my Gluten free friend and really enjoyed how yummy it was. Try it!!! You won't be disappointed.
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
Jo.W: It's got a high fat content so I wouldn't go more than a couple of months..😉
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Does anyone know how long the uncooked dough can be kept in the freezer please?
Has anyone done this recipe both dairy free and gluten free?
I can see from the comments some have done either GF or dairy free. I just wondered if I did both if it would turn out ok
I made this recipe a few times last Xmas and I've got my first batch for Xmas now in the oven. Lovely recipe. Sometimes I do mix ins, today I've done half with white choc and cranberry and the other half with lemon rind and pistachio. Thanks for a great recipe.
I always double batch and freeze some cooked for gifting. These thaw at room temp and taste just as good as fresh out of the oven.
kenwood: thanks
Samantharmi89:
They keep well for a while no issue if you make now will keep for a couple weeks no problem as long as they are in well sealed containers.
How long does this keep for? I've made it for Christmas the last two years but it's always eaten quickly. This year I need to make in advance for some family. I can freeze if I need to but hoping not.
Amazing
my husband loved these. I'm sure they won't last too long in our house
Great recipe. Substitute 25 g cornflour for 25 g rice flour (plain rice sp 9 for 30 seconds). Easy and tastes just like my Scottish grandma's!!!
kenwood:thanks for the suggestion