I lose count of the number of times I make this easy Thermomix Shortbread recipe in the lead up to Christmas!
I’ve been making my Mum’s Shortbread recipe for YEARS now and it was one of the very first Christmas recipes I ever shared on the blog! After making it so many times, I now know the recipe off by heart which makes it even easier to put together!
So far this year I’ve made five + batches of this Shortbread and while this is one recipe I do enjoy cooking conventionally (you can find the recipe here) I’ve also made a few batches in the Thermomix and thought it was about time that I share the method with you guys. This Thermomix Shortbread recipe takes less than five minutes to make using the Thermie and then you and the kids can have some fun cutting out different shapes with your dough.
As this easy Shortbread takes no time at all to make and bake, it’s one of my go to homemade Christmas gift recipes as all you need to do is pop a few pieces into a cello bag, tie up with a Christmas ribbon and you’ve got a great delicious gift! It’s also perfect to add to a Christmas Hamper and it’s always been a hit when I’ve given it to my boys teachers.
Shortbread Ingredients:
- Plain Flour
- Butter
- Rice Flour
- Vanilla Extract
- Caster Sugar
My Tips for Making the BEST Shortbread
- It’s important that your butter is at room temperature as if it’s still firm, it will take longer to combine with the other ingredients.
- It’s normal for the mixture to not have completely come together once you have finished kneading it, don’t worry as you will bring it all together once you tip it onto your bench.
- Once your dough is shaped into a ball, I cut it in half and pop one half into the fridge until I’m ready to use it.
- If you are making this recipe in a warm climate, you may like to pop the ball into the fridge for 30 minutes to chill.
- To make it easier to cut and lift the shortbread, roll it out onto a piece of baking paper and use a metal egg flip to transfer to your tray.
- You can make any size/shape shortbread that you like. For this recipe I have used an 8cm wide cutter. If you are using a smaller cutter you will need to check your shortbread sooner – I would suggest at 5 minutes.
- To store, place into an airtight container and enjoy within 10 days.
- Once cooked, this Shortbread is freezer friendly.
Watch How to Make this Shortbread Recipe here:
Easy Thermomix Shortbread Recipe
Equipment
- 2 x baking trays
Ingredients
- 250 grams butter softened
- 125 grams caster sugar
- 25 grams rice flour
- 1 tsp vanilla extract
- 375 grams plain flour
Instructions
- Preheat your oven to 190 degrees and line two trays with baking paper.
- Place the butter, sugar and rice flour into your Thermomix bowl and mix for 1 minutes, speed 3.
- Scrape down the sides of your bowl and add the vanilla extract. Mix for a further 30 seconds, speed 3 or until the mixture is pale and creamy.
- Add the plain flour and mix for 2 minutes on the dough function to bring the mixture together.
- Transfer the shortbread mixture to a Thermomat and gently knead it into a ball – at this point I split my ball into two and place one in the fridge, covered in cling wrap.
- Roll the other ball until apron 1cm thick and use cookie cutter to make desired shapes.
- Bake in oven for approx 12 minutes until edges start to turn a golden brown
- Allow the shortbread to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Conventional Method
- Preheat your oven to 190 degrees and line two trays with baking paper.
- Place the softened butter, caster sugar and rice flour into the bowl of an electric mixer. Mix on a high speed for 4 – 5 minutes or until pale and creamy.
- Add the vanilla extract and mix for 30 seconds to combine.
- With the mixer running on a low speed, gradually add the flour until all used and a soft dough begins to form.
- Transfer the shortbread mixture to your bench (or a Thermomat) and gently knead it into a ball – at this point I split my ball into two and place one in the fridge, covered in cling wrap.
- Roll the other ball until apron 1cm thick and use cookie cutter to make desired shapes.
- Bake in oven for approx 12 minutes until edges start to turn a golden brown
- Allow the shortbread to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- I used butter which has been bought to room temperature, if your butter is still quite cool, it will talk longer to combine with the sugar and rice flour.
- Once your dough is shaped into a ball, I cut it in half and pop one half into the fridge until I’m ready to use it.
- If you are making this recipe in a warm climate, you may like to pop the ball into the fridge for 30 minutes to chill.
- To make it easier to cut and lift the shortbread, roll it out onto a piece of baking paper and use a metal egg flip to transfer to your tray.
- You can make any size/shape shortbread that you like. For this recipe I have used an 8cm wide cutter. If you are using a smaller cutter you will need to check your shortbread sooner – I would suggest at 5 minutes.
- To store, place into an airtight container and enjoy within 10 days.
- Once cooked, this Shortbread is freezer friendly.
Nutrition
You might also enjoy these Shortbread Recipe variations:
You can also find ALL of your favourite Thermomix Christmas recipes in our ThermoBliss Christmas recipe book.
If you are looking for some more great Thermomix Christmas recipes, make sure you check out our ‘No Bake Thermomix Christmas Recipes’ ebook, or our Homemade Thermomix Christmas Gift Ideas ebook- you can shop the entire ebook range here.
Andreya says
Wow!!! they look so pretty
Col says
These look delish, can you freeze them once baked?
Lauren Matheson says
Hi Col, I haven’t actually tried to freeze these after baking but I’m pretty confident they would freeze well 🙂
Nichola says
Yummmy…made Easter cookies from this recipe….easy!!!! Thanks
Lauren Matheson says
What a great idea!!
Kylie says
Good morning, would you need through attachment for this recipe? I seem to have misplaced mine .
Thanks
Lauren Matheson says
Hi Kylie, you don’t need the attachment for this one 🙂
Lindel says
Hi, can you have the sugar in this recipe?
Thanks!
Lauren Matheson says
Hi Lindel, I haven’t tried reducing the sugar in this recipe before so I’m not sure how it would go. I imagine it may change the texture. Sorry I can’t be of more help xx
Lindel says
Thankyou for your reply. I may try with rice malt syrup and see how that goes
Lee says
Can you sub rice flour for corn flour?
Lauren Matheson says
Hi Lee, I haven’t tried using corn flour instead of rice flour but I think it would be ok.
Annette says
Is rice flour essential?
Lauren Matheson says
Hi Annette, the rice flour is what helps to give it the ‘shortness’ however you can leave it out.
Katrina says
Hi, you placed half of your dough in the fridge while baked the first half. Is there a difference between the both of the halves, with one going in the fridge first?
Lauren Matheson says
Hi Katrina, I honestly haven’t noticed a difference between the two batches. If anything, the chilled dough doesn’t spread quite as much, but it’s barely noticeable. I hope that helps xx
Patrici says
Hi there! Thanks for the recipe. I tried it today and it tastes yummy. But my dough wasa little sticky. And makes rolling and cutting the cookie a little difficult. What can I do to make it not so sticky? Thanks! 🙂
Lauren Matheson says
Hello, I’m glad you enjoyed the shortbread!! If your dough is a little sticky, just add a little extra flour to the bench when you are putting it together. Also try to handle it as little as possible (especially in this heat!) and you can also pop it into the fridge for half an hour to firm up a little which will also help when rolling and cutting. I hope that helps, Merry Christmas!!
Rebecca says
Hi if I use fondant icing on them would they still last a week in an airtight container?
Lauren Matheson says
Hi Rebecca, I haven’t tried them with fondant icing before. They should be ok though I think x
Carmen says
Can I use brown rice flour instead?
Lauren Matheson says
I haven’t tried this recipe with brown rice flour but it should be ok x
Paige says
Hi Lauren,
Great step by step instructions! I have a convection oven, should I put this at 190 degrees with or without the convection bake option? Do most of your recipes follow the same oven bake option ?
Lauren Matheson says
Hi Paige,
Thanks so much for your lovely message. All my oven temps are based on a fan forced oven – I hope that helps x
Brenda says
I have made this recipe a couple of times now. For my latest batch I added a teaspoon of wattleseeds and it has elevated the recipe to next level, highly recommend. I made the Thermomix version, thanks for a great recipe.
Marta Leddy says
Hi, Can you leave the rice flour out of this recipe?
Lauren Matheson says
Hi Marta, you can but the texture will be different.