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Scot’s shortbread (Thermomix method)

Scot’s shortbread (Thermomix method) Image
Jantho @jantho

Ingredients

(Servings: 20)

Steps

1
Line two baking trays with baking paper.
2
Cream butter and sugar in TM bowl (use butterfly) until pale. Spd 4, 3 mins.
3
Add flour and ground rice, mix until combined (do not overmix). Spd 7, 2 mins.
4
Tip out onto a lightly floured surface and press to combine.
5
Lightly roll out dough to 1.5 to 2 cm thick.
6
Cut into fingers or use a biscuit cutter for rounds or other shapes. Prick with fork.
7
Place on baking trays and refrigerate for 30 to 60 mins.
8
Preheat oven to 180°C.
9
Bake shortbread for 15 to 20 mins until, just starting to colour. It will still be a bit soft.
10
Cool completely on wire rack. Store in air-tight container.

Nutrition Facts

  • Calories
    285kcal
    14%
  • Fat
    17g
    26%
  • Saturated Fat
    11g
    55%
  • Carbohydrates
    30g
    10%
  • Fiber
    1g
    4%
  • Sugar
    12g
    24%
  • Protein
    3g
    6%
  • Cholesterol
    54mg
    18%
  • Sodium
    10mg
    0%
Percent Daily Values are based on a 2,000 calorie diet.

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