Before I begin I should say — I have no idea where this recipe came from. I should also say that I absolutely don’t care, because I love it.
I found this recipe buried amongst the handful of recipes tacked to my corkboard in the kitchen. I’m terrible for thinking of or adapting a recipe I’ve seen, scribbling it on a piece of paper and pinning it up in my kitchen where I completely forget about it.
However, I was rustling through them one weekend, looking for inspiration, when I spotted a recipe with “Make this — perfect shortbread!!!” scrawled above it. So I gave it a go. And I was totally right — it’s perfect. Sweet without being sickly. Crumbly without simply falling apart. Moreish. Beautifully pale. Just perfect.
I then added to perfection by sandwiching these beautiful biscuits together with caramel — but you’ll have to wait until next week for that. For now, just enjoy these beautiful biscuits with a cup of iced tea in the sun.
- 200g unsalted butter
- 100g sugar
- 1 tablespoon of vanilla extract
- 300g plain flour
- Extra sugar and flour, for dusting/sprinkling
- Lay two or three baking trays with baking parchment
- Cream together the butter and sugar until pale. Stir in the flour and use your hands to make a dough. The dough will be incredibly crumbly, but this is fine. Gently squeeze it together with your hands
- Pre-heat the oven to 160C
- Dust the worksurface and a rolling pin with lots of flour, before gently rolling the pastry out until it's about as thick as a £1 coin. Cut out rounds and lay on the baking parchment, before sprinkling with sugar and chilling in the fridge for 20 minutes
- Bake for 20 minutes. If the biscuits are still squidgy or still look very pale, bake for 5 minutes more until a pale golden colour. Otherwise remove from the oven and leave to cool