Read on for my recipe for vanilla shortbread
Shortbread and Scotland go together like peas and carrots, gin and tonic, sand and sea and all those other things that just seem to fall rather nicely into pairings. This is the cookie of choice in Scotland and it really takes the biscuit as we say here.
There are many types of shortbread in Scotland from Ayrshire shortbread that has cream inside to the famous Petticoat Tails in it’s traditional round shape like the old fashioned petticoats it was named after. This Vanilla Shortbread takes the most basic shortbread recipe and adds vanilla extract for a wee bit of flavour.
There isn’t much to shortbread, there are only a few key ingredients;
- Flour, we use two types – plain (all purpose flour) and rice flour or cornflour.
- unsalted butter
- Vanilla extract
Easy to make
Shortbread is simple to make and a great standby in the biscuit tin. All you have to do is mix together a dough from the above ingredients, roll it out into the shape you want or press into a baking tin and bake in the oven.
For those of you who think shortbread is shortbread, think again, hopefully trying out this vanilla shortbread will set you out on a shortbread crusade determined to bake and try all the different varieties and come up with some ideas of your own.
Try this Vanilla Shortbread and sit back with a cup of tea and nibble away to your heart’s content.
- 350 g/14oz plain flour all purpose flour
- 50 g/2oz cornflour or rice flour
- 100 g/4oz caster sugar superfine sugar
- 225 g/9oz butter unsalted
- 1/2 teaspoon vanilla extract
- Preheat the oven to 180C/350F/Gas 4 Line a baking sheet
- Sift the flours into a nice big bowl so you have room to work and make a well in the centre.
- Put the sugar in the middle and the butter and vanilla extract (make sure it is soft enough to work with).
- Rub the butter into the sugar and then bring in the flours until you have a good dough.
- Divide this into two pieces and then roll them out on your baking tray into two rounds.
- Prick all over with a fork and pinch the edges just to finish them off prettily. Now score into quarters or eighths with a knife but don't cut all the way through.
- Bake for about 40 - 45 minutes or until nicely golden.
- Sprinkle with caster sugar and cool on a wire rack. Gently break on the score lines to make the traditional triangles.
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