Light. Buttery. Crunch. Just like shortbread should be. Perfect for sharing with a cup of tea.
Shortbread
Light. Buttery. Crunch. Just like shortbread should be. Perfect to share over a cup of tea.
Equipment
- 1 baking sheet 35 x 29 cm
Ingredients
- 225 g flour
- 75 g icing sugar
- 50 g cornflour
- 1 vanilla pod scraped
- 150 g butter cubed and cold
- caster sugar to decorate
Instructions
- Preheat the oven to 180C.
- Lightly grease a baking sheet approx 35 x 29 cm and set aside.
- Put the flour, caster sugar, cornflour and vanilla seeds into a food processor and whizz briefly to combine the ingredients.
- Add the butter and whizz until the dough is fully combined and starting to clump together.
- Turn the dough out onto a non-floured work surface and bring it together with your hands. It will be a little crumbly but continue to press the dough together and it will combine.
- Shape the dough into a rectangle and roll it out to 1cm thick keeping the shape of the rectangle.
- Trim the edges with a sharp knife to straighten them then portion the dough into 2.5×6 cm pieces and place on the prepared baking tray with 2cm space between them.
- Bake for 15 minutes or until just starting to brown on the edges.
- Remove from the oven and immediately sprinkle with caster sugar using a small sieve.
- Leave to cool completely on the tray.
- Keep in an airtight container for up to a week.
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