We recently did a butter tasting video (attached to this recipe) and then we also tested some of the butter in this classic Butter Shortbread recipe to see the differences in flavour and also the look of the baked product. The picture tells it all I think.
For the baking of this recipe I am just going to say, go with the best butter you can afford. When I can't have Pepe Saya butter, I will use Lurpak or Kerrygold, both fantastic supermarket options for butter and always easy to source. We didn't bake shortbread with the Lurpak as I am very familiar with how that turns out!
Thanks To The Homemade Kitchen and Pepe Saya for the lovely Australian butter they sent us to use in this experiment. I really love them both and Pemberton butter is also fantastic and in fact won the taste gold for all of us!
This recipe is a winner as far as Buttery Shortbread goes...I think you will love it. And there are loads of options on jazzing it up a bit on here.
Think Craisin, Pistachio Shortbread, Cacao Nib Shortbread, Orange Scented Shortbread Bites and don't be afraid of a savoury shortbread either; Parmesan Sage Shortbread or Hazelnut and Blue Cheese Shortbread are all rifs on this classic!
Happy buttery baking!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 80 Grams Raw Caster Sugar BUY
- 40 Grams white rice
- Pinches Pink Salt Flakes BUY
- 1 Tablespoon Vanilla Bean Paste BUY
- 250 Gram cold Butter cubed BUY
- 300 Grams Bakers or Strong Flour BUY
- 1 Egg Yolks
Preheat oven to 160°C and line two baking trays with paper.
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.
Add vanilla and butter and chop 6 sec/speed 6.
Add flour and egg yolk and blend 6 sec/speed 6.
Tip mixture out onto a floured mat and roll into a sausage shape.
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.
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?)