I made this vanilla shortbread on a quiet afternoon when I was leafing through a few cookbooks trying to find something simple and tasty but most importantly, with ingredients that I knew I had in the house. They did not disappoint. They were so sweet and crumbly, rich with vanilla and the perfect accompaniment for a big mug of tea on a rainy, wintery afternoon. The house was filled with the smell of vanilla too which is always nice on dreary days. I used 2 long vanilla beans but if you don’t have them you can use vanilla extract, not essence.
- 100 g icing sugar
- 200 g OO flour or plain flour
- 100 g cornflour
- 200 g softened unsalted butter
- 2 vanilla beans
- 1 tsp vanilla sugar or caster sugar for sprinkling
- Blitz the dry ingredients (flours and sugar) in a food processor until light and combined.
- Add the seeds from the vanilla beans and the butter.
- Blitz again until a smooth ball of dough forms.
- Lay out on a baking tray pushing it out with your hands or the back of a spoon until its smooth and even.
- With a sharp knife or a cookie cutter cut out whatever shapes you like.
- Bake at 160 degrees Celcius for 20-25 minutes.
- Remove from the oven and allow to cool for 10 minutes in the tray before removing to a wire rack.
- Sprinkle with vanilla sugar.