Free Recipe · Christmas Baking
Buttery, melt-in-the-mouth shortbread from just four ingredients, cut into any shape you like for the biscuit tin, Christmas platters and edible gifts.
This buttery shortbread is made in the Thermomix from just four ingredients, and the recipe makes about 40 biscuits, baked in 20 minutes. Milling raw rice into a fine flour is the secret to that classic short, crumbly texture.
Shortbread really is one of the simplest things you can bake, and this version keeps it to four humble ingredients: white rice, raw sugar, plain flour and butter. There is no creaming, no chilling and no fuss, just tip, roll and cut.
Use whatever cutter you like and get the kids involved. Hearts, stars, gingerbread people or classic rounds all work beautifully, which makes this a lovely one to bake through the festive season and box up as gifts. Roll just under 1cm thick so the biscuits stay tender in the middle.
To get an even, golden base every time, we line the tray with our reusable Silicone Baking Mats. They take the place of baking paper, nothing sticks, and they wipe clean and last for years.
Meet the tool
Even, golden biscuits, no baking paper
Silicone Baking Mats
Reusable, naturally non-stick and dishwasher safe. No paper, no sticking, no waste.
Shop now →Watch
A peek inside our kitchen
Pull up a stool and cook along with us for more easy thermo baking.
Let's Bake
Shortbread (for Thermomix)
Makes 40 · Thermomix or thermo cooker · about 40 minutes
Ingredients
The Tools
Reusable, non-stick, no baking paper. An even golden base every time.
Shop now →Method
Preheat the oven to 160C.
Place the rice in the TC bowl, mill 3 min / speed 10, or until finely ground.
Add the sugar, mill 10 sec / speed 10.
Add the flour and butter, mix 10 sec / speed 7.
Tip the mixture onto a clean work surface and bring together into a dough. Roll just under 1cm thick. Use a heart-shaped cutter (or any shape you like) to cut out biscuits and transfer to a lined baking tray (line with baking paper, or better yet our reusable Silicone Baking Mats).
Bake for 20 minutes, or until just starting to colour around the edges. Allow to cool on the baking tray for a minimum of 10 minutes before transferring to a cooling rack.
To finish
Store in an airtight container for up to one month. They keep beautifully, so they are perfect for the biscuit tin, Christmas platters and boxing up as edible gifts.
Frequently Asked Questions
How many biscuits does this recipe make?
It makes about 40 biscuits, though the exact number depends on the size of the cutter you use.
What cutter should I use?
Whatever you like. Hearts, stars, rounds or festive shapes all work, so it is a great one to get the kids involved with and get creative.
How long does the shortbread keep?
Stored in an airtight container, the shortbread keeps for up to one month.
Is this shortbread vegetarian?
Yes. With just rice, sugar, flour and butter, the recipe is vegetarian, and it is egg free and nut free too.
Want to get more from your Thermomix?
Our reusable Silicone Baking Mats take the place of baking paper for biscuits, breads and roasts, so nothing sticks and nothing goes to waste. No lining, no fuss.
