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Recipes

Butter Shortbread Biscuits

Butter Shortbread Biscuits

  • 80 Grams Raw Caster Sugar
  • 40 Grams white rice
  • Pinches Pink Salt Flakes
  • 1 Tablespoon Vanilla Bean Paste
  • 250 Gram cold Butter cubed
  • 300 Grams Bakers or Strong Flour
  • 1 Egg Yolks
  1. Preheat oven to 160°C and line two baking trays with paper.
  2. Place sugar, rice and salt into Thermomix bowl and mill 10 sec/speed 10. Open lid slowly as there is a lot of residual dust.
  3. Add vanilla and butter and chop 6 sec/speed 6.
  4. Add flour and egg yolk and blend 6 sec/speed 6.
  5. Tip mixture out onto a floured mat and roll into a sausage shape.
  6. Chill for 10 minutes. Cut into rounds and either use a cookie press for a design or just bake as discs, on prepared trays, exactly 14 minutes.
  7. Cool before storing in airtight containers until use.

Store in airtight container in the fridge for freshness. (Or just eat immediately…you know which camp you’re in already…am I right?)

Snacks
Biscuits, buttermilk, Shortbread

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Frankie Bell

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