Ingredients

100 g Bakers' Magic Grain free flour

50 g Frozen raspberries

100 g Butter (cold & chopped)*

40 g Caster sugar

1/8 tsp Salt

 

* I did a batch of these shortbread using coconut oil however I didn't like the flavour & threw the biscuits onto my humus heap. If you want a dairy free version cocoa butter could be substituted (check out Substituting sweeteners & fats). 

Method

Turn oven on to 130. It is best to cook these shortbreads low & slow - the lower the slower.

Line 2 trays with baking paper.  

Mixing

Thermomix

Place all ingredients into the TM bowl.

Mix for 30 sec at speed 4.

Ensure ingredients resemble breadcrumbs.

Mix for an additional 30 sec at speed 4.

At this stage the mixture will resemble enormous breadcrumbs & will have started coming together as a ball of dough. 

Food Processor

Put all ingredients into the bowl & process until a dough forms.

Stand Mixer

Put all ingredients into the bowl. Mix on a medium speed until a dough forms. 

Rolling out the dough

Put the dough or empty the TM bowl on a sheet of baking paper. Bring it together with your hands. Knead the dough until it has a uniform consistency. The dough should be ready to roll out as the raspberries & butter were cold. 

Place dough between two sheets of baking paper. To ensure the shortbread is even in thickness follow this tip. Find a couple of spacers that are 5 mm in height (I used my 3 mm & 2 mm spacers together) and place them on either side of the dough. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the spacers, however, when the dough is the same thickness as the spacers it will. At this stage the dough should be all the same thickness. 

Cutting & Cooking

Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

Using a cutter of your choice cut out the shortbread and place them on a baking tray. For the Raspberry shortbreads pictured above I used a heart cutter, it is 40 mm at the widest point. When you have cut out as many shapes as possible bring the dough together and roll it out again between the two sheets of baking paper. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will still be easy to pick up & transfer to the baking tray. If not put the dough into the fridge for ~ 5 mins. Repeat until you can't cut out any more shapes.

The length of time required to bake the shortbread will depend on the size of the cutter you have used & your oven. The cutter I used produced 40 shortbread that were ~6 - 7 g each (raw dough). I baked these for 35 mins at 130 C, then turned the oven down to 90 C & left the shortbread in there for another 30 mins. 

To test whether the shortbread are cooked take one off the baking tray (carefully) and place on a cooling rack. Break the shortbread in half, if the inside is a darker shade than the outside they need to be cooked for longer.

Allow the shortbread to cool before storing them in an airtight container.

 

Nutritional Panel	Per  g	Per 100 g
Energy (kJ)	kJ	1760 kJ
Protein	g	4.6 g
Fat - Total	g	30.5 g
Fat - Saturated	g	20.1g
Carbohydrate	g	33.2 g
Sugars*	g	17.2 g
Dietary Fibre	g	7.2 g
Sodium	mg	354 mg