Thanks for visiting Ask Jo!
Jo Richardson is KitchenAid’s Australia and New Zealand’s home economist. She believes food is fun and to be enjoyed with family and friends. She also works with other iconic brands distributed in Australia and New Zealand by Peter McInnes such as Profiline Cookware.
Her style 
mixes pizzaz and laughter with a deep technical understanding of food science and an intuition for the contemporary Australian palate. She enjoys making sensational recipes from ordinary ingredients.
Jo’s work has featured in many of Australia’s leading food and home magazines, including Family Circle, Better Homes and Gardens, and The Australian Woman’s Weekly. She regularly presents cooking demonstrations at food festivals and industry events. If you’d like to see her cooking live in action, check out her calendar!
As a home economist with formal qualifications, Jo creates great family recipes for food producers, retail companies, magazines and appliance manufacturers. She takes raw ingredients and transforms them into stunning recipes and meals that scream “eat me!” In her work as a food consultant she makes the food photographed in beautiful glossy magazines, on television or the back of food packets.
Ask Jo is a blog where we love to hear from you! You can leave a message for Jo at the end of each blog post.
And don’t forget to join in the conversation with Jo and the Australian and New Zealand KitchenAid community at the official KitchenAid Down Under forum.
can you please tell me why chocolate chips in a cake mixture sink to the bottom. How can i avoid this?
Cheers
Dora
Hi Dora,
Hmmm this could be due to the recipe?
The problem is the chips are heavier than the batter. Where is the recipe from? If the batter is the corret consistency it should hold up the chocie chips. Have you tried chopping cooking chocolate and adding this. instead (however it may melt). Chips however have an agent added to them so they will hold their shape.
Try lightly coating the chips in a lightly flour (toss them around in the flour before adding to the cake batter)
This technique is used for dried fruit.
Let me know how you go
Jo
Hi Jo,
Your cupcake recipe calls for lemon to be added. I’m allergic to Citric Acid and can’t have lemon, Will the cupcakes still turn out with out this ingredient added??
Thanks in advance for your help.
Regards,
Sarah
Hi Sarah,
Yes you can remove the lemon. The cup cakes are still great
JO
Hi Jo
Just bought a stand mixer, the 156, having some problems… I can’t get my egg whites to whisk for the pavlova. Everything was very dry, no egg yolk or water contamination… Tried another set of 8 whites and this lot wouldn’t whisk either. Just light bubbles on the top, nothing else. It’s very frustrating! I don’t want to waste any more eggs. What am I doing wrong?
Thanks,
Lisa
Hi Lisa,
Hmm this is sounding quite weird. Slow to whisk I have spoken of before, but not whisking????
A silly question, but I presume you are definately using the whisk?? (not the white flat beater)?
The beater to bowl clearance (is checked manually when each mixer comes to Australia, so it should be good). This clearance means there is only 1mm between the whisk and the base of the mixing bowl. ?
To check this attach the whisk, lower the head of the mixer. Now get a standard envelope and fold it in half (or a sheet of paper)and fold it in half. Slide it under the whisk – it should just fit inbetween the whisk and the bowl.
I would suggest you call customer service on freecall number: 1800 990 990 . They will help you.
Any recipe queries, i am always here.
I hope i have helped you, your situation is quite unusual.
JO
Hi Jo
I have been a fan of yours for a very long time. Today I am making your delicious chicken and vegetable pie as well as the coconut ice. I have made them many times in the past, always with great success. My parents in law are visiting today, she is a great cook, but with your wonderful recipes to follow, I am even better!
Thank you.
I am very flattered Alana… thank you!!
hi jo,just a query on your deep dish,apple pie recipe…i noticed it states to add sugar twice, in the pastry.is this correct? …does not state to add any liquid to bring it together. does it need liquid?.Can this recipe be used in my stand mixer..{GRANNY}{thats her name,its a granny smith apple green colour.}could you please give me a recipe for the pastry in the mixer?thanks.
Hi Chris,
The apple pie is absolutely delicious. It is a classic wonderful recipe.
There is sugar in the pastry and then a little extra sugar is ‘sprinkled’ onto of the pie before baking. This simply gives extra spakle and some crunch. You do not have to spinikle this over if you do not want to.
The pastry is a rich shortcrust which is made with butter and egg yolk, NO it should not need any additional liquid. The pastry will come together it self.
The filling is made with a combination of white and brown sugars which melt down to form a wonderful glaze over the apples.
Enjoy! Its a true deep dish apple pie
Hi Jo
Thank you for your reply.
As the sugar didn’t dissolve I had expected there to be seepage but to my amazement there was none. With the many Pavs I have baked they tend to rise slightly but this one didn’t or not as much. So the only differences were; it did not rise as high as my previous ones and the consistency of the marshmallow was more dense and slightly stickier. Also to answer your question, I always use caster sugar and the eggs, not sure what size but they certainly are not small. I imagine they would weigh about 60gm. If I think they are too small I will often use another full egg white or perhaps half an egg white to compensate. They’re from my mother-in-laws chooks!! The caster sugar was purchased, sometimes I will make my own caster sugar by processing standard sugar and I have noticed by doing this is can be finer then the bought sugar. Perhaps I might try making my own next time and see how that goes.
Anyway enough of my dribble, the end result was beautiful!!! I actually liked the more dense marshmallow so I think I will continue using the cornflour, vinegar and boiling water.
Next time I will up date you on how I go.
Many thanks and once again thank you for your prompt reply.
Jo, I sent the above email to your “dontreply” as well – sorry
Steph
Hi Jo
I have was lucky enough to be given the Heavy Duty model for my birthday in June. Before using the mixer I read the manual and watched your video which included demonstrations of some of your recipes and have since made a couple very successful cakes and batches of biscuits with the mixer. However, this afternoon I attempted to make my signature pavlova and found no matter how long I mixed the egg whites and caster sugar together, the suger would not disovle. Mixed approx 15 – 20 minutes. I was very suprised by this as I expected it to take less time then my old hand beater that I have been using to make Pavs for many many years. My recipe (a womens Weekly recipe) is 4 egg whites and 1 cup sugar and beat until sugar is disolved. I have never added any other ingredient. I thought perhaps that the measurements were too small for the size of the bowl and whisker. Because of my concern with the surgar not disolving I decided to add the extra ingredients from your recipe. Cornflour, White Vinegar and boiling water (halved as I use only 4 eggs). Anyway I felt I could not mix any longer and have put into the oven. My pav is still in the oven and as yet I cannot see any leakage. But would be appreciate your comments.
Kind regars
Steph
Hi Stephanie,
We have a bit of a mystery here! I am not sure at all as too why the sugar will not dissolve.
My signature pavlova is a bigger quantity than your recipe but all the same, the sugar is added in one go and beaten to a thick meringue, which is around 10 minutes. Using the conrflour and vinegar only adds a marshmellow centre, you do not have to add this if you dont want to.
Did you use caster sugar? Did you have smaller eggs than you normally use?
The size of the bowl is not an important factor in KitchenAid as the attachments goes within 1 mm of the base and sides.. so you could actually go down to 2 egg whites.
How did your pavlova turn out at the end of the cooking time?
I dont feel I have helped you here… pls let me know your result
Jo
Hi Jo, I wanted to let you know that I have simply fallen in love with Kitchenaid. My friends are sick of me going on about it (but that’s the price they have to pay for eating the great food). I am so impressed with it’s consistency, speed and results. From my point of view until you get your own Kitchenaid you really don’t know what you’re missing.
Anyhow, I have 2 questions I need help with. (1) Would you have a recipe for cheesecake flavoured ice cream? and (2) Whenever I make my pavlovas everything works out brilliantly until I turn the oven off, and open the oven door slightly ajar, that’s when my pav starts to get into trouble – it cracks only on one side and separates and kinda sinks a bit – what am I doing wrong?
PS I’ve named my Kitchenaid Scarlet because my car is named Roxy, my dog is named Ruby so my Kitchen aid had to be named Scarlet!.
Thanks heaps, Fotini.
Hi Fotini,
oh i love your name dilema! I was giggling away reading it! yes, kirchenAid gets under your skin, i totally understand that.
Now the recipes, Cheesecake flavoured ice cream, oh yum. I would think that has cream cheese and nutmeg added into the basic custard? Can’t say i have ever had,,, but it sounds deliciious. Your pav – how annoying. I am thinking it is cooling too quickly? Try only opening the oven a tiny smidge!. If the pav cools very slowly it should be better…. but i always have a couple of cracks… that is quite normal. But cool it very slowly – infact even try just turning the oven off and not opening the door. I do know some old fashioned great recipes that suggest that.
Thank you for your lovely email
JO
Hi Jo, today i just ordered my kitchenaid mixer, metallic silver which im going to call her Slvie, im not the greatest cook in the world but ive been watching your shows on TVSN and youve convinced me to get one and start cooking. Im also recieving the free icecream maker and scoop. I watched you make the chocolate mud icecream and OMG that is what did it for me. I have also purchased the cookbook the utensils and the pourfect cups and the pourfect jugs, im set to go.
Q. Are there ny more recipe books available that you could recommend for me to buy? Or should i just keep looking on the website? Im a very basic cook as it is so the easier the better.
Look forward to a long and happy relationship with Slvie.
From Andrea Drew. Melbourne.
Hi Andrea,
WOW, you have your own Slvie – she will be your pride and joy!
Check out my recipes on the official website http://www.petermcinnes.com.au The recipes are very varied with lots to choose from. All are tripple tested and I give lots of tips.
There are other books, but I think the recipe website and the great book you have is about all you need. Infact you are absolutely ready to go…..
Happy Cooking and stay tuned to TVSN.
Thank you for your email
Jo
Hi Jo,
I have been using my new mixer “Scarlet” since I got her for Christmas non stop – I just love her. I want to make a caramel ice cream but am unable to find a recipe on the Kithen Aid dedicated websites – can you help?
Regards
Fotini.
Hello,
Caramel ice cream is delicious. It is a little ‘harder’ to make, but so worth the effort.
You can use the vanilla bean ice cream on the website as a base but first
combine 1 cup caster sugar with about 2 tbsp water in a small pan. Stir constantly over a low heat till sugar dissolves. Then stop stirrrng and simmer until you have a light coloured toffee.
Then start the ice cream as per my recipe. But stir the cream into the lightly coloured toffee. It will spatter, so be careful. Simmer this caramel cream mixter until smooth. This mixture is then added to the beaten egg yolks and sugar mixture as per the recipe.
The caramel custard is cooled and churned to a delicious caramel ice cream.
Happy Cooking
Jo
Thanks heaps Jo for the recipe, i’ll be trying it out hopefully real soon.
PS I recently made your Hairy coconut ice cream…it was the absolute best.
Thanks again.
Hi Jo,
i would just like to say thank you thanks you,
i was given a mixer with the ice cream bowl & food peosses & Blender over the last 3 christmas. I tried to make ice cream it was a big disaster so I put it away.
I watch you on Foxtel the other night and you made it look so easy so I gave it a try will everyone loved it great.
So thank you again I am really enjoying making ice cream again.
and now that i have found you wed sit its inspired me to cook more i have even made pasta.
regards
Alison
Sensational to read to that Alison and thank you for the nicest comment and bothering to let me know.
Enjoy that ice cream too. It is so much nicer to have delicious home made … nothing from the store can compare.
I am making a Champagne sorbet tonight – yummo!
Happy Cooking
Jo
Hi Jo,
I remember making the pastry used in your egg and bacon pie from a Tupper recipe and now that I’mn the proud owner of a Kitchenaid I’m keen to use it for this. Does the pasty have to be done in a food processor? Is there anyway I can use my Kitchenaid mixer for it?
Thanks
Chriss
PS: I love all your recipes and have been using them with great success for nearly ten years.
Hi Chris,
Thankyou so much – what a lovely email.
Yes you can use the mixer for all pastry. Use the flat beater attachment. Place the flour into the mixing bowl, turn to speed 2. Drop in the chilled butter cubes, mixing until combined. Add the egg yolk, lemon juice or other ingredients. Don’t over mix or the pastry will quickly toughen.
Check out some of my other KitchenAid recipes at http://www.petermcinnes.com.au
Happy Cooking
Regards
Jo
Thanks Jo, Friday sounds good and i love the thought of the pureed strawberries for colouring the icing- strawberries are baby Valentina’s favourite fruit and I’m sure much better for her and the other babies than pink food colour. Will take a pic and post it for you. Thanks again for your suggestions, you are always so helpful. Lidia x
Hi Jo, I’m making cupcakes for my baby girl’s 1st Birthday. Normally I bake them early on the morning I’m serving them and then ice them a few hours beforehand. I won’t have time to do it this way this time and I’m wondering, if I bake them Friday night if I should freeze them un-iced or just store them in a plastic container and then ice them on Sunday morning ? Thanks very much, Lidia
Hi Lidia,
I love cup cakes! I would make them on the friday, cool well and place into a sealed container and freeze until Sunday morning. You could make your icing on the friday too and simply seal and refrigerate it until Sunday.
Remove the icingan hour or so before needing it and give it a good beat until its light and fluffy again. Ice your cakes and refrigerate until needed if it is a warm day.
A nice thing to do is to colour your icing with natural fruit. I puree strawberries and beat them into icing for pink, kiwi fruit for green etc. It is a gentle natural looking cokour too.
Have a lovely party!
Happy Cooking
Jo
Hi Jo,
I am sooooo excited to have received my new (sexy red) Artisan mixer with so many attachments that I can’t believe how lucky I am. Your recipes seem like an excellent way to start learning how to use everything and I also have the Kay Halsey “Ultimate Mixer Cookbook”. My question is…..in Kay’s book the quantity for a tablespoon is not given (15 or 20ml??) and I know this can differ depending on country. Do you know what it is? Also can I assume that your own recipes use the standard Aussie Tbsp measure of 20ml?
Thanks very much.
P.s. have already tried Choc Mousse, Pav, and Creme Anglaise over the weekend – all great!!!
Hi tracy,
I am smiling away here! How lovely is your email. Your beautiful sexy girl is known as ‘Roxy’ in ‘Jo’ speak!
Yes I do use all Aust standard cups and spoons and have made many recipes from the Ultimate Book Mixer Cookbook and have used 20 mls as the tbsp.
Happy Cooking – so pleased with you
P>S
Welcome to the KitchenAid Fanatics club!
Hi Jo,
Thanks again for your tips. My mixer is running as good as new, so much so, that I attempted a “croquembouche” for my husbands 50th birthday and it was just perfect!
You are the best!!
Hi Claire,
Oh that sounds sensational. I am soooooo happy your mixer is perfect!
Thank you for such nice words too – much appreciated.
Happy Cooking
Jo
Hi Jo,
Just a quick question about my “K5″ deluxe mixer.
I am having a little trouble whisking eggs, especially when I only want to whisk two. It just won’t whisk them to the right consistency and am wondering if it is because this model is only for larger quantities of foods? Also, can you explain to me in English, exactly how far from the bottom of the bowl, should the attachments be? I have adjusted the settings, but am still having trouble.
Other than this little problem, my “K5″ is the best purchase I have ever made
Hi Claire,
Your K5 will absolutely whisk egg white and perfectly too. But first i will explain the ‘beater to bowl clearance’
When your machine was made it would have been fitted and checked for the perfect ‘clearance’. The whisk is desighed to go to 67 points in the bowl and within 1 mm of the base and sides. This is the optimum cleanance. BUT on some occasions due to the mixer being moved or used extensively the clearance can alter – this only normaly happens with lots and lots of use and is more common with the KSM 150 as the tilt head is raised up and down putting on the attachments. With the K5 the lever mover the bowl up and down… so normally the adjustment is not needed.
For this reason it is possible to lower and raise the attachment head, so the clearance can be popped back to the 1 mm. (However, again this is not usual for the K5. Normally speaking it holds this clearance perfectly. )
To test (turn the machine off) and attach the whisk. Now sneak your hand down into the bowl and your finger tip right in under the whisk. You should not be able to get your fingertip under in any way…. barely just your finger nail maybe?
If your clearance is out i suggest you call the customer service line on 1800 990 990 and they will help you. Possibly with adjusting it your self it has gone crazy!!
The K5 will whisk 2 egg whites up to about 18 egg whites. Initially it takes a little longer for the K5 to pick up the 2 x egg white (small quantity), but once it does it whisks well. With a small qualtity like 2 whites I do find the smaller mixer (KSM 150) is a little quicker, but the K5 still does a great job! Normally most recipes I make have a minimum of 4 egg whites, but it depends on the recipe.
Volume tips:
clean dry bowl and whisk
egg whites at room temp
begin on speed 1 and increase to speed 8 or even 10
add sugar once egg whites are a soft peaks
I hope I have helped you
Happy Cooking
Jo
Thanks Jo,
Your info was very helpful and will try your suggestions right now
Claire
Pleasure Claire,
Let me know how you go
Jo
Hi Jo
I bought the artisan stand mixer with the ice cream maker attachment earlier in the year. I have made ice cream twice before with wonderful results. I am trying to make some chilli chocolate ice cream for my friend for her birthday but for some reason it simply will not freeze in the ice cream maker. The other times I made it it turned into icecream in about 15 minutes, today I had it churning for 40 minutes and it would not change consistency. I used the chocolate ice cream recipe that came in the instruction book which I have followed before successfully. I added chilli’s to the cream/chocolate mixture to infuse some flovour/heat into the mixture. Would this stop it from freezing? The attachment has been in the freezer since summer.
Hi Julia,
The recipes in the instruction booklet are in essence grewat recipes – but hey are made for American market with USA ingredients and measurements. You are quite lucky you got the ice cream to set and twice at that. The American recipes are very high in sugar, have a different sweetness to the sugar and we do not have certain ingredients (half & half etc) so trying to copy and work out the fat contents is pretty hit & mis. Please ty my recipes which are on the Australian website – http://www.petermcinnes.com.au or http://www.kitchenaid.com.au (make sure you have the .com.au on the end).
I have written a sensational ‘over the top chocolate mud’ recipe, vanilla bean and a couple of low fat styles. You could add chilli to the chocolate mud or add about 100g melted choclate to the cream angliase (vanilla ice cream) – combining it gently and not over heating.
If a mixture does not start to firm after about 20 minutes (maximum) of churning the sugar / fat balance is out. These are the two ingredients which prevent the ice cream firming or ice crystals forming. Low fat ice cream of course have little fat – therefore they if home made have an ‘icer’ texture. Commercail ice creams are not icy as an emulsifier / commercial setting agent has been used….. often these are horrid and quiet artifical.
If your attachment has been solidly frozen it is nothing to do with the bowl.
Let me know how you go –
Happy Cooking
jo
Hi Jo,
I recently bought myself a boysenberry mixer and I love it.
I often make dishes like meatloaf and meatballs with mince beef or chicken. I usually mix the raw ingredients together with my hands. My question is, can I use the kitchenaid dough hook to mix together these kinds of ‘heavy’ mixtures? If so, would I just use speed setting 1?
I look forward to your response.
Thanks!
Julie
Hi Julie,
YES the dough hook is brilliant for mixing heavy mixtures like large meat mince quantities or heavy cakes. You can also ue the flat beater attachment and mix the meat until it is ‘sticky’ . This way the meatballs, meatloaf etc will hold together beautifully.
I normally do not add eggs or bread either. once the mixture is sticky it hold beautifuly and has a great texture. You can mix on a number of speeds, mostly i use speed 4 for this.
happy cooking and thank you for your question
Jo
Hi Jo, Happy Birthday. I have a question. I am about to make Coconut Butter & I would love to do this with my Mixer. The recipe states I need to juice the meat of a young coconut (the white part) in a juicer 3 times at a slow rate. This then turns into Coconut Butter – a-la-natural. I was wondering if I would be able to do this with the strainer.
hmmm gooness what a good question. I have not tried this but feel the rotary shredder slicer with a course or fine drum would definately grate the coconut meat. the strainer would require a higher amount of water / liquid.
interesting sheryl.
please let me know how you go. maybe this is question for the forum? are you a member…
i hope i have helped you
hi carol,
the scraper bowl will / should just touch and knock the bowl as it is designed to scrape the edges and throw the mixture off the sides. yes, it is a little noisy with a ‘thumping’ sound.
if you feel it is knocking too much… simply adjust the beater to bowl clearance using a flat bladed scwer driver, turning it about a quarter of a turn each time to the right which will raise the attachment.
you can call the lovely team at customer service on 1800 990 990 if you want them talk you through this – but it is very easy.
i LOVE the scrape a bowl!
happy cooking
Jo
Do american attachments fit an australian mixer,
Thanks Cathie.
hi cathie,
yes absolutely all the attachments fit the Australian models. also even ‘old’ attachments dating back to the 1930′s will fit the mixer too!
happy cooking
jo
Hi Jo
I recently received a gift from a friend in the US – the KA icecream maker and I am dismayed to discover that not all attachments fit Australian models. It’s pretty much useless to me and I have started to have negative thoughts about my previously much loved mixer : (
Regards
Denise
Thank you for your email. It was a very nice gift from your friend. I am sorry to inform you the American standmixer is a different model to the purpose built Australian mixer. Therefore the ice cream attachment will not fit on the Australian model. We are fortunate to have an Australian Ice cream attachment, especially made for our market. The Australian ice cream attachment comes with a 12 month guarantee. The American attachments do NOT have a warranty in Australia.
If you would like to discuss this further please call Customer Service on 1800 990 990
I hope your ‘feelings’ change toward your beloved standmixer very soon.
Jo
My fiance bought me the Boysenberry Artisan mixer today and l am looking at accessories to purchase for it. Could you tell me the difference between the RVSA Rotor Slicer-Shredder and the MVSA Rotor Slicer-Shredder, Thanks Cathie.
hello,
the boysenberry is a stunning new colour. the rotary shredder attachments are so wonderful to use. the newer model is the RSVA – it is the ‘new & improved’ model.
enjoy your mixer – what a lovely gift!
jo
I see that you are doing a live demonstration in Moonee Ponds at the end of the month. Rumour has it that a fabulous and glamourous tap troupe will also be making an appearance.
Thank you for your fabulous brunch ideas… definitely going to try those lovely recipes out on some unsuspecting friends on Sunday.
x
Hi Jo, love watching you on TVSN. I would like to know if attachments bought in Canada would fit on the stand-mixer bought in Australia.
Thanks,
Barbara
Hello,
thank you – i really enjoy TVSN – the presentors are all delightful and we have fun!
YES, your attachments from Canada for the mixer will fit. The only piece that differs is the the ice cream bowl attachment…. all the others slicer shredder attachment, pasta rollers etc etc will fit
happy cooking
Jo
Looking for your coloured coffee machines, I’m sure you make a light blue one
Hello,
I love the espresso machine. very sadly there are only a few left in existance. What is in the shops, is in the shops. And then they are gone. No there is not a light blue, only avalible in black, cream, and metallic. I’m one of the lucky ones who has an empire red machine. Grab one while you can. They make a beautiful coffee.r
Hi Jo,
Have figured out my problem so no need to publish my last question.
Thanks!
Hi Jo,
I recently purchased the artisan KFPM 770 food processor.
I am finding though that the blades sits far above the food in the large bowl and so I am limited to working in multiple batches in the small bowl for things like making cheesecakes. This seems really silly. Do you have any advice to offer?
Thanks,
Adrienne
please call customer service on 1800 990 990. the girls will assit you. i am not really sure what the problem with the blade could be.
once sorted please let me know if i can help you with any cooking questions.
Jo
Hi Jo, I just love watching you on TVSN cooking the food you cook is fantastic. Do you have a cook book with your recipes and your handy hints. If so where can i buy one. There are so many things i would like to cook that i have seen you do. You are great. Coralie.
Hi Coralie,
THANK YOU! The best bet at this stage is to look on the recipe website. http://www.petermcinnes.com.au
There are over 200 recipes all created and styled by my myself! A book – would love that too and yes it is in the pipe line – but it may not be this year.
TVSN is great – delighted you enjoy the segments – so do I.
jo
Hi Jo,
I’m wanting your recommendation for a really nice shortbread. Some are too sweet, some not so sweet. And I really like the idea of making the dough into a roll and freezing for a while then slicing, so I’ll be doing that with it.
Now that I have my new CANDY APPLE (!) Mixer I have to make some shortbread.
And I loved your Brown Sugar Pavlovas so I think I’ll make some and take then in to the market next Friday week. 3AW are doing the final afternoon show live from the market so I might just make some for the boys.
I’m ecstatic to finally have my Kitchen Aid Mixer.
Thanks for your enthusiasm.
Alison
Hi Alison,
i am delighted to hear you have yourself a mixer!
i love shortbread too and argree some are too sweet. the mixer will do a great shortbread and so quickly.
my favourite recipe is a stephanie alexanders recipe for passionfruit shortbread (cooks companion p. 503).
i have altered it a little removing some (about 1/4 cup) of the self raising flour and adding rice flour….. but the recipe it self is excellent – and adding the fresh passionfruit the flavour is devine.
the recipe uses a food processor but this is so easily adapted to the standmixer – simply do as the recipe says but use the flat beater…. the shortbread will form quickly. if it looks too soft just add a little more flour until it looks right….. the end result is a light butery crisp shortbread.
i also combine the flours first in the bowl using the whisk (have not sifted anything in years)! then set the combined mixture aside and then cream the butter and icing sugar.
the boys from 3AW will love your offering – should be a fun day. sorry i am not able to come along.
good luck and let me know how you are progressing with ‘candy’