Ingredients
Ingredients
- 225 g Butter, cut into pieces, plus extra for greasing
- 100 g icing sugar, plus extra for dusting
- 260 g plain flour, loosely packed
- 2 gram salt
- 5 g vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1) Grease cake tin (20cm) and set aside. If you need to make icing sugar put sugar into mixing bowl
"Closed lid" and mill 10 sec/speed 9
2) Place butter, sugar and vanilla extract into mixing bowl and mix 20 sec/speed 6 to cream butter and sugar.
3) Scrape down sides of bowl"Closed lid" . Add plain flour and salt and mix 20 sec/speed 6.
4) Scrape again. Then knead 30 sec/
"Dough mode" . Mixture will be a breadcrumb consistency. Add more flour if necessary.
5) Transfer mixture into cake tin and press down well, the surface should be smooth. Refrigerate for at least 30 minutes.
6) Meanwhile, arrange a rack in the middle of the oven and heat the oven to 150°C.
7) Take pan out of fridge and slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Should be lightly golden and firm to the touch.
Immediately sprinkle with icing sugar and transfer to a wire rack to allow to cool completely. Re-slice, if needed, before serving.
9) Enjoy.
Preparation
Tip
This is a very buttery biscuit, so this is the time to splurge on the fancy stuff. You’ll taste the difference.
An 8×8 or 9×9 metal pan will work for this recipe. Note that the pan size will affect the bake time — the bigger the pan, the thinner the biscuit and the shorter the bake time. I used an 8×8 pan and the shortbread took a full hour to bake.
Slicing the chilled shortbread dough in the pan before baking makes the biscuits easier to slice after they come out of the oven.
Once they come out of the oven, I highly recommend slicing them again along the lines you’ve already made while the biscuits are still hot. After they cooled, I had perfectly sliced biscuits, ready to pack into little pink boxes (like the ones from the show) — or directly into my mouth.
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.
Comments
Success! Was a treat and easy to put together this receipe! Taste the Lasso way!
After watching Ted Lasso I just had to try these. Just call me Rebecca, delicious!
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