Easy Thermomix Shortbread Recipe

4.13 from 71 votes

This easy Thermomix Shortbread recipe requires just FIVE ingredients and it will become your new favourite Christmas recipe!

Prep Time15

Cook Time12

Total Time27

Course: Biscuits, Snacks

Cuisine: Australian

Servings: pieces

Calories: 59kcal

Cost: $5

Preheat your oven to 190 degrees celsius (fan-foced) 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.

Preheat your oven to 190 degrees celsius (fan-forced) 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.

You will find conventional cooking instructions for this recipe here.

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.