Vanilla Shortbread

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.

Add the Vanilla Seeds (or paste if you are using it) and the butter to the processor or mixing bowl.

Mix to combine until you end up with a soft dough.

Place the dough into a 20x30cm baking tray.

Press the dough out until it is even and then smooth with a small rolling pin or the back of a spoon.

Cut the dough into whatever shapes you want. I did small triangles, but you could do shortbread fingers if you want.

Prick the dough all over with a fork to help prevent the dough puffing up during cooking.

Bake in a 160degree oven for 25 minutes, turning towards the end, if your oven bakes a bit unevenly like mine!

Once the shortbread comes out of the oven, go over the cut marks again with a knife.

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!

Eat when cooled!  These go really well with vanilla ice cream too.

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One Response to Vanilla Shortbread

  1. Pingback: Millionaires Shortbread | Sarah Bakes

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