300g flour 100g sugar 200g butter (cold) pinch salt
Preparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc. Blitz for 20 seconds on speed 6. Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again) or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.
Bake for 20 mins at 170 degrees C, until pale gold colour. DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins. I say this from bitter experience! After that you can carefully transfer it to a cooling rack.
brazen's notes: i added macadamias but next time i will add them at the end on reverse as they just became powder and didn't add a lot of taste or any texture. I will also try ann's idea of replacing 50g of flour with rice flour (which you can make in the tmx of course) as i always preferred shortbreads with rice flour in them. when you line your tin i suggest leaving overhanging ends to make it easier to get out of the tin, and leaving it in the tin til it's cold! otherwise it is very hard to get out!
it's been very popular in my house with everyone except ryan (who loves bought shortbread biccies but won't even touch it to taste lol). think it will look lovely in cellophane with ribbon tied on it.
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