Skip to main content

Shortbread in a Food Processor

Food Processor Shortbread

I broke my food processor recently, entirely my own fault, but the moto of the story is do not try and stuff as many smoked mackerel fillets in there as physically possible - just wont do it any good! 

I couldn't be without a processor so I ordered one straight away. It arrived on my doorstep the next day and I decided to christen it with some really simple Shortbread. I've never really used processors for anything other than chopping before, but I'm determined to make full use of this one...and try my hardest not to lose any of the attachments!


SHORTBREAD IN A FOOD PROCESSOR

| Serves: Makes 15 biscuits | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes |


Ingredients:

  • 125g Butter, cut into cubes
  • 60g Caster Sugar
  • 175g Plain Flour
  • 1-2 TBSP MIlk
  • 1/2 TSP Vanilla Extract

Instructions:

  • Step 1: Preheat oven to 180c/160fan.
  • Step 2: Place Butter, Sugar and Flour into the processor and blitz until you get a mixture that resembles breadcrumbs.
  • Step 3: Add the milk 1 TBSP at a time (you might only need 1 TBSP) and the Vanilla Extract and pulse until a dough forms.
  • Step 4: Take the dough out of the processor and knead for 2 minutes then roll out to a thickness of 1cm on a floured surface. Cut into shapes using a cutter, place the biscuits on a non stick baking tray and bake for 15 minutes.

| Author: Beth Sachs | Date:  17th March 2010 |

Comments

  1. Love the new food processor and that shorbread looks delish!

    ReplyDelete
  2. Beth, those Shortbreads look perfect!

    I love my MagiMix 5200, couldn't be without it now.

    Maria
    x

    ReplyDelete
  3. That looks like a really nice food processor. I broke my mini-one last week making carrot sauce & need to find a replacement

    ReplyDelete
  4. The new food processor came at exactly the right time for you Beth. You can't go far wrong with Kenwood.

    ReplyDelete
  5. Nice food processor! The shortbread looks amazing.

    ReplyDelete
  6. The shortbread look delicious, so much easier to make in the processor than by hand too!

    ReplyDelete
  7. I hadn't thought of making shortbread in the processor - must try it next time.

    ReplyDelete
  8. I love shortbread cookies! Yours look perfect!

    ReplyDelete
  9. Your shortbread turned out beautifully Beth. I will be trying it. So simple!

    ps I have an award for you, come and collect it :)

    ReplyDelete
  10. Lovely picture of the shortbread Beth. Lucky you - I really need a processor! I'm on the hunt. x

    ReplyDelete
  11. Food processors are perfect for shortbread, yours looks delicious!

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Chocolate Honeycomb Salted Caramel Cheesecake

It's no secret that I'm a sucker for a cheesecake. If I'm eating out and there is a cheesecake on the menu, I WILL make room for it and any ensuing indigestion is well worth it in my opinion. Similarly, if you turn up at my house on a high day or holiday you'll find a homemade cheesecake being served. I just never get bored of them and have been known to polish off a slice for breakfast on occasion. One of my all time favourite cheesecake recipes is a baked raspberry one that gets an outing several times a year at the request of friends and family. Despite my tried and tested recipe, I thought it was about time that I developed something new to add to my cheesecake repertoire.

This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation.... in taste and looks! It's definitely got the WOW factor and I'm very glad I decided to 'branch out'.

The base of the cheesecake is made from crushed milk chocolate digestive bis…