In time for Three Biscuit Thursday, I’ve been asked for a recipe for Shortbread.
This is a very easy and fairly quick shortbread recipe, and so much nicer than shop-bought shortbread, with flecks of vanilla seeds running through it. This recipe makes 30 pieces of shortbread for me.
- 200g Softened Unsalted Butter
- 200g Plain Flour
- 50g Cornflour
- 50g Semolina
- 100g Icing Sugar
- 1 Vanilla Pod, or 1 tbsp of Vanilla Bean Paste
- Caster sugar to sprinkle on after baking.
Put the flour, cornflour, semolina and icing sugar in a food processor (or mixing bowl) and pulse to combine. If you are using a mixing bowl, then use a whisk or fork to stir the ingredients to combine them. I have made this both ways, so you don’t need to use a processor.
Split the vanilla pod and scrape out the seeds, if you are using a pod. I find it easiest to cut the pod in half first. Don’t throw away the pod once you have removed the seeds – place it into a jar of caster sugar and leave it in a dark place. After a while you will have the most gorgeously scented Vanilla Sugar.
Mix to combine until you end up with a soft dough.
Place the dough into a 20x30cm baking tray.
Place on a wire rack to cool about 15 minutes after removing from the oven. I turn out onto a chopping board initially, and then onto the wire rack, so that the top of the shortbread doesn’t get the lines from the rack on the presentation side!