This shortbread recipe got rave reviews tonight from my family so I thought that I would share the love and the recipe!
Classic Vanilla Shortbread (adapted from this book)
225g unsalted butter, softened
115g caster sugar (plus extra for sprinkling)
1 teaspoon vanilla bean paste
210g plain flour
115g rice flour
1. Line two baking trays with paper and set aside
2. Cream butter, sugar and vanilla in a medium sized bowl until pale and fluffy
3. Sift in flours and a pinch of salt and stir with a wooden spoon until it starts to come together
4. Turn out onto a lightly floured bench and knead tenderly until it forms a soft dough
5. Cover in plastic wrap and chill for half an hour
6. Preheat the oven to 190 degrees celsius.
7. Divide dough in half and roll out one half on a lightly floured kitchen bench to form a 20cm round. Carefully transfer to one of the prepared trays and using a sharp knife score the surface of the dough, dividing into eight wedges. Then prick the surface lightly with a fork and press the edges to form a fluted finish. Repeat with other half.
Alternatively roll out dough to about 1cm thick and using a metal cutter punch out heart shapes and transfer these to the prepared trays.
8. Sprinkle rounds or hearts lightly with extra sugar and place in oven.
9. Rounds will take about 15-18 minutes to cook and hearts will take about 10 minutes. Remove when lightly golden. If using rounds cut into wedges while still hot, following score marks. Cool and enjoy.
This shortbread will keep for up to a week if stored in an airtight container. If it lasts that long...