Our simple and classic Thermomix Shortbread recipe is made from just 3 ingredients... butter, icing sugar and plain flour.
While most of us enjoy shortbread during the festive season, it's such a delicious and simple biscuit to make all year round!
Whether you're filling up the biscuit tin, packing lunch box snacks or preparing for Christmas, we just know that you're going to love our simple, buttery shortbread recipe.
Lets get baking....
Why You're Going To Love This Recipe
Everyone needs a buttery soft shortbread biscuit recipe in their lives... and this is the perfect Thermomix method recipe!
- 3 Ingredient Recipe - head to the pantry and you'll find that you have everything you need to make our Thermomix shortbread recipe!
- Make Into Shapes - make traditional circles or rectangles or have some fun with hearts and stars!!
- Christmas Homemade Gift - pop a few melt-in-your-mouth biscuits into a cellophane bag and tie with a ribbon... a sweet and thoughtful gift.
- Suitable For Use In Any TM Model - you can make this recipe using any model of the Thermomix... from a TM31 through to a TM6.
What You Need
All you need is 3 ingredients to make our Thermomix shortbread!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use either salted or unsalted butter in this recipe
- Plain Flour - also known as all purpose flour
- Icing Sugar Mixture - this is also known as soft icing sugar
Step By Step Instructions
Let's make shortbread using the Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Sift The Icing Sugar
Place the icing sugar into the Thermomix bowl and mix to sift.
Scrape down the sides of the bowl with the spatula.
Step 2 - Add The Butter & Flour
Add the plain flour and chopped butter to the Thermomix bowl.
Mix until combined.
Then use the kneading function to knead the dough.
Step 3 - Chill The Dough
Form the dough into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes (or longer).
Step 4 - Cut Out Biscuits
Use a scone or cookie cutter to cut shapes out of the dough.
I used a regular round scone cutter, however, stars, hearts and other shapes are super fun too!
Step 5 - Bake
Place the biscuits onto baking paper lined trays and bake for 10 minutes or until just lightly golden around the edges.
Expert Tips
Follow our simple tips for the perfect Thermomix shortbread!
- there is no rising agent used in shortbread - this is because we want it to be flat and buttery rather than fluffy
- either salted or unsalted butter is fine to use
- the kneading function may also be called the dough function - depending on the model of your Thermomix
- it's important to chill the dough so that the butter solidifies and your biscuits don't spread when baked
- if you have chilled the dough for considerably longer than 30 minutes, you may need to leave it at room temp for 10 minutes before rolling it out (so that it doesn't crack).
- don't overcook the shortbread - it should hardly change in colour at all. Please note, that the shortbread will be soft when you remove it from the oven and it will firm up as it cools.
- Store shortbread in an airtight container at room temperature for 1-2 weeks.
- Alternatively, you can freeze the unbaked dough or the baked biscuits for up to 1 month.
FAQs
Yes! All of our recipes are suitable for use in all Thermomix models.
Yes! This recipe is perfect for making all kinds of shortbread shapes.. from stars to hearts and more!
Of course! Some delicious flavours could include, mini chocolate chip, cranberry or finely grated orange zest.
Related Recipes
Looking for more delicious Thermomix Christmas recipes?
Here's a few of our favourites:
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Shortbread
Equipment
- Thermomix
- Baking Trays
- Oven
Ingredients
- 150 g icing sugar mixture
- 340 g butter chopped
- 375 g plain flour
Instructions
- Place the icing sugar into a clean and dry Thermomix bowl and soft for 8 seconds, Speed 8. Scrape down the sides of the bowl.
- Add the chopped butter and plain flour and mix for 10 seconds, Speed 6.
- Knead (using the Kneading function) for 1 minute and 30 seconds.
- Form the dough into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 160 degrees celsius (fan forced). Line two flat baking trays with baking paper and set aside.
- On a lightly floured board or bench, roll the dough out to 1cm thick. Cut the dough out using a circle cutter.
- Place the circles onto the prepared trays and bake for 10-12 minutes or until just ever so slightly golden around the edges.
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- there is no rising agent used in shortbread - this is because we want it to be flat and buttery rather than fluffy
- either salted or unsalted butter is fine to use
- the kneading function may also be called the dough function - depending on the model of your Thermomix
- it's important to chill the dough so that the butter solidifies and your biscuits don't spread when baked
- if you have chilled the dough for considerably longer than 30 minutes, you may need to leave it at room temp for 10 minutes before rolling it out (so that it doesn't crack).
- don't overcook the shortbread - it should hardly change in colour at all. Please note, that the shortbread will be soft when you remove it from the oven and it will firm up as it cools.
- Store shortbread in an airtight container at room temperature for 1-2 weeks.
- Alternatively, you can freeze the unbaked dough or the baked biscuits for up to 1 month.
Lucy says
Excellent