Shortbread is another one of those recipes which I only ever make at Christmas time – which is probably a good thing for my waistline! Whenever I make it, I can never resist sampling a piece or two as there is nothing like biting into the buttery goodness that is homemade shortbread.
I’ve been making my Mum’s Shortbread recipe for years now, however this year I decided to try something a little different and add almonds to the mix.
My top tips for making shortbread are:
- Always roll your Shortbread dough on a cool bench as it will stick otherwise. I try to only make it early in the mornings or if I’ve got our air conditioner turned on.
- Divide your dough into two balls and place one (which has been wrapped in cling wrap) into the fridge while you are rolling the other. This helps the dough to stay cool and not dry out.
- Your cooking time will vary depending on the size of the cookie cutters that you use. It’s a good idea to check your Shortbread after 10 minutes of baking time and then again every two minutes as it doesn’t take long to overcook.
Almond Shortbread
Ingredients
- 250 g softened butter
- 125 g caster sugar
- 25 g rice flour
- 5 drops of vanilla essence
- 375 g plain flour
- 120 g of slivered almonds
Instructions
- Preheat oven to 190 degrees.
- Beat together the butter, sugar and rice flour until the mixture turns white. Add a few drops of vanilla essence and continue to beat.
- Gradually add the flour to the mixture, while mixing on a low speed and then add the slivered almonds and continue to mix until a paste forms.
- Turn mixture onto a cool bench dusted with flour and work until a smooth ball forms - I find it easiest to split the mixture into two balls and place one in the fridge, covered in glad wrap.
- Roll almond shortbread mixture until it's approximately 1cm thick and use cookie cutter of your choice to cut out the shapes.
- Repeat until you have used all of the almond shortbread mixture.
- Bake in oven for approx 12 minutes until edges start to turn a golden brown
Thermomix Almond Shortbread Directions
- Preheat your oven to 190 degrees and line two baking tray with baking paper.
- Place all of your ingredients into your Thermomix bowl and mix for 10 seconds on speed 6.
- Use the kneading function and mix for a further 20 seconds or until the almond shortbread mixture resembles breadcrumbs.
- Pour the mixture onto your Thermomat or a lightly floured work bench and knead until shortbread dough is smooth.
- Split your dough into two and cover half with cling wrap and place in the fridge.
- Roll the almond shortbread mixture until it’s approximately 1cm thick and use cookie cutter of your choice to cut out the shapes.
- Repeat until you have used all of the almond shortbread mixture.
- Bake in oven for approx 12 minutes until edges of the almond shortbread begin to turn golden brown.
Do you only make Shortbread at Christmas time too?
Medeja says
They look yummy and addictive 🙂 would disappear quickly with tea
Lauren says
It really is addicted, I can’t stop at just one piece!
Lisa @ Chocolate Meets Strawberry says
Yum, Lauren! I must say your boys’ teachers are incredibly lucky if they have this coming their way come the end of term! 🙂
Amy @ Thoroughly Nourished Life says
Oh yes! We love shortbread in our family, and my Dad always manages to keep the leftover for himself when my sister or I bring some to a family gathering 😉 I’ve never added almonds before, but I’m definitely going to give this one a try for our next family morning tea. It’s sure to be a winner with everyone!
Tania @My Kitchen Stories says
Oh how I love shortbread. So delicious and almond add such a lovely flavour and texture