This is such a delicious little bickie as we say in Australia and perfect to go with anything in a coffee cup, think tea, coffee, Brew Choc, Chai...bring it on.
We are doing Shortbread Three Ways with the Insider Club videos this month and suddenly we had to whip up a batch of these as they are to be the base recipe. I have to say, YUM!
There are so many options, three is just not a high enough number. So think about it, what could you add to this shortbread to make it different??
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 90 Grams raw sugar
- 140 Grams Blanched Almonds Recipe
- 130 Grams unsalted butter BUY
- 130 Grams bakers or strong flour
- rolling sugar or demerara sugar to finish
Do
- 1
Preheat oven to 180°C, line 2 cookie sheets with baking paper and set aside.
- 2
Place sugar into Thermomix bowl and mill 10 sec/speed 9. Add almonds to sugar and mill 10 sec/speed 10.
- 3
Add butter, flour and salt and blend 8 sec/speed 9.
- 4
Place onto Silpat mat and form into 2-4 log shaped rolls. Roll in sugar. Wrap in Silpat mat and refrigerate for 20 minutes.
- 5
Cut into slices, place on lined cookie sheets and bake 8 minutes or until just golden. Keep refrigerated in an airtight container.
