Shortbread

Makes 15 pieces

Whenever I bake this shortbread, I think of my grandad, John. ♥️ He just loved classic shortbread. I know that he would have loved this recipe for it. It’s from Kim Evans of the wonderful ‘Little & Friday’.

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Makes:

Ingredients

• 1 ½ cups flour

• 1/3 cup caster sugar

• 150 grams unsalted butter-brought to room temperature

• ½ teaspoon vanilla paste

• Extra caster sugar for dusting

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Method

1. Preheat the oven to 180’C

2. Line a baking tray with baking paper

3. In a large bowl, sift the flour and then mix in the sugar and vanilla

4. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs

5. Again, using your hands, bring the mixture together to form a ball and put it between 2 sheets of baking paper (this stops the need for flour to prevent the dough sticking to the rolling pin)

6. Roll the dough out to 2cm thick and cut into 15 even sized slices

7. Put the shortbread on the baking tray at least 3cm apart

8. Bake for 15 minutes or until slightly golden

9. Remove from the oven and dust with extra caster sugar

10. Allow to cool on a wire rack

11. Once cooled, store in an airtight jar or tin