Thermomix Shortbread

5 from 2 votes

This 3-ingredient Thermomix Shortbread recipe is quick and easy and gives you a mouthful of crumbly, buttery sweetness.

Prep Time10

Cook Time30

Total Time40

Course: Cookies

Cuisine: British

Servings: cookies

Calories: 182kcal

Pre-heat the oven to 160C / 320F. Line an 8-inch square baking tin with baking paper.
Chop the butter into pieces and add to the Thermomix bowl with the flour and sugar. Mix for 20 seconds / speed 6. Then use the Dough function / 1 minute.
Tip the mixture into your prepared baking tin. It will be quite crumbly but don't worry. Press the mixture into the tin to form a smooth surface. You can roll a small glass over the surface to smooth.
Now take a fork and prick holes into the shortbread. Use a knife or bread scraper to score the shortbread into fingers.
Bake in the oven for around 25-30 minutes, until the shortbread is just starting to brown at the edges.
Remove from the oven. Use your knife or bread scraper to cut through your score lines all the way to the bottom of the tin. Do this while the shortbread is still warm.
Sprinkle all over with the extra caster sugar and leave in the tin to cool completely.
Store in an airtight container.

As this recipe uses only 3 ingredients, be sure to use the best quality ingredients you have. Especially the butter.

Don't skip pricking the shortbread with the fork. This helps it to cook evenly.

Homemade shortbread will last for around 10 days on the counter or up to two weeks in the fridge.

You can also freeze homemade shortbread. Keep in an airtight container in the freezer for up to 3 months.