Shortbread - old and new traditions!

I have been at it again today - I just can't help myself!  Started out to make only shortbread - but then it progressed again to a multitude of dishes.

So what did I make today?  Started off with some Red and Green Christmas Shortbread, then made a strawberry sauce (to go in the yoghurt I had setting overnight), "The Darlings" wanted a milkshake - not a problem - that took but a minute, then I thought I would try an old recipe that I have been making for years - but in the "Thermi" - my traditional choc chip shortbread.  To top it all off I made a fruit smoothie worthy of any juice bar!  One of the neighbourhood kids was in when the smoothies were on offer and I heard him mutter - "I looked for a Thermomix when I was out shopping today - but I couldn't find one" - even he wants one!!

Red and Green Christmas Shortbread
from Thermomix Festive Flavour Cookbook

40g white rice
60g sugar
300g plain flour
250g butter, cubed
100g shelled pistachios
100g craisins
150g white chocolate

Preheat oven to 150C.  Line a baking tray with baking paper.

Place rice and sugar into TM bowl and pulverise for 1 minute on speed 10 (do not be tempted to shortcut this, you need 1 minute to obtain the texture required for the shortbread).

Add flour and butter into the bowl and mix for 5 seconds on speed 5.

I cannot believe that while I was making the shortbread I actually uttered the word "wow" - I was amazed at how easy the shortbread was to make.

Set dial to closed lid position and knead mixture for 40 seconds on interval speed.

Add pistachios and cranberries and set dial to closed lid position and pulse Turbo button 2-3 times.  This will chop the fruit slightly - but that is OK.

Roll the mixture into a log shape using baking paper.  Place in the freezer for 20-30 minutes, to harden up.  Slice into oval shapes and lay on the lined baking tray.  Bake for 20-30 minutes, or until golden.

Allow the cooked shortbread to sit on the tray for 10 minutes before removing.

Place the white chocolate in the TM bowl and chop for 5 seconds on speed 8, then melt for 5 minutes at 50C on speed 1.

Dip half of each shortbread in the melted chocolate - lay on a lined baking sheet to set.

The beauty of cooking with the Thermomix is that you really don't have to have measuring cups and spoons everywhere - everything weighed - you just press the scale button to reset after each addition - too easy!

Strawberry Sauce
adapted from Everyday Cooking for Every Family

200g strawberries (I used frozen)
100g sugar
juice 1/2 lemon

Place all the ingredients in the TM bowl.  Crush for 20-30 seconds on speed 9.

Cook for 8 minutes at 80C on speed 4.

Remove from the TM bowl and allow to cool.

This sauce can be used for adding to yoghurt - a topping for ice cream, or used for flavouring milkshakes.

Choc Chip Shortbread
Makes approx 48.
adapted from Women's Weekly Big Book of Beautiful Biscuits

250g butter, cubed
60g raw sugar
45g cornflour
65g white sugar
250g choc chips
400g plain flour
1 tsp vanilla extract

Preheat oven to 150C.


Place the raw sugar in the TM bowl grind on speed 9 for 15 seconds to turn into icing sugar.  Remove from the bowl.

Add the cubed butter.  Cook at 37C for 2 minutes on speed 4.

Add the cornflour, icing sugar, white sugar and vanilla extract.  Cook at 37C for 10 minutes on speed 4.

Add the flour and mix on speed 4 for 20 seconds.

Add the choc chips and mix on reverse speed 3 for 10 seconds.

Place teaspoon full amounts of the mixture into mini muffin tins - smooth down with the back of the spoon.  Sprinkle with a small amount of white sugar.

Bake in oven for 10-15 minutes, or until golden around the edges.

Allow to cool in the pans for 5-10 minutes - the gently prise from the pans with a very sharp knife, and allow to cool completely on a wire rack.

Note:  For a non Thermomix version of this recipe go to the baking section - you will find this recipe labelled shortbread.

This is a great recipe - you can easily change the flavours - try chopped white chocolate and cranberry, macadamia and white chocolate, pistachio, lemon and poppy seeds - the combinations are endless!!!  These little shortbreads make a wonderful little gift.

Tonight I am going to try the mashed potatoes in the Thermomix - I have been told they are to die for - as good as the paris mash you will get at Guillaume's.

So Dear Readers what traditional recipes do you make for Christmas?