I was recently asked by Thermomix Australia for a recipe to be featured on the recipe community and their Facebook page in the lead up to Christmas. Today my Spiced Shortbread recipe was featured. How exciting!
These are a delicious, lightly spiced shortbread biscuit that is crumbly and almost melts in your mouth. The flavours remind me a lot of Speculaas Dutch Windmill biscuits. There is a real warmth to them. Ok I sound crazy now.
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Spiced Shortbread – TMX version
- Total Time: 33
- Yield: 40 1x
Ingredients
Scale
- 250 grams good quality butter, cubed
- 90 grams sugar, use sugar of preference
- 1 heaped teaspoon vanilla bean paste, or similar
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 400 grams plain flour, plus extra for rolling and cutting
- 1.5 tablespoon cornflour
Instructions
- Preheat oven to 180 degrees. Line two baking trays with baking paper or a baking mat.
- Place butter, sugar, vanilla and spices into bowl.
- Blitz on speed 5 for 30-60 seconds. You may need to scrape down the sides once or twice throughout the process.
- Add remaining ingredients.
- Knead on interval speed for 1 minute or until a dough has slightly formed. It may take a little longer depending on how cold your butter is. The longer you knead, the better it will come together. If it is too dry, add a few drops of milk or water to bring it together.
- Sprinkle bench with a little flour and slightly knead the dough.
- Roll out into 0.5 – 1cm thickness.
- Flour cutters lightly and cut a variety of shapes from the dough.
- Continue to knead, roll dough and cut shapes from until all is used.
- Bake for approx 15-18 minutes or until slightly golden. The time will depend on what shapes you used and their size.
Notes
- Instead of using cornflour and plain flour you can use a mix of 100g rice flour and 300g plain flour
- Prep Time: 15
- Cook Time: 18
Spiced Shortbread
- Total Time: 33
- Yield: 40 1x
Ingredients
Scale
- 250 grams good quality butter, cubed
- 90 grams sugar, use sugar of preference
- 1 heaped teaspoon vanilla bean paste, or similar
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 400 grams plain flour, plus extra for rolling and cutting
- 1.5 tablespoon cornflour
Instructions
- Preheat oven to 180 degrees. Line two baking trays with baking paper or a baking mat.
- Place butter, sugar, vanilla and spices into a stand mixer bowl.
- Cream on high speed until lighter in colour. You may need to scrape down the sides once or twice throughout the process.
- Add remaining ingredients.
- Mix on medium speed until a dough forms. It may take a little longer depending on how cold your butter is. The longer you knead, the better it will come together. If it is too dry, add a few drops of milk or water to bring it together.
- Sprinkle bench with a little flour and slightly knead the dough.
- Roll out into 0.5 – 1cm thickness.
- Flour cutters lightly and cut a variety of shapes from the dough.
- Continue to knead, roll dough and cut shapes from until all is used.
- Bake for approx 15-18 minutes or until slightly golden. The time will depend on what shapes you used and their size.
Notes
- Instead of using cornflour and plain flour you can use a mix of 100g rice flour and 300g plain flour
- Prep Time: 15
- Cook Time: 18
