August 2013
Makes 16 small biscuits
Ingredients
130g Butter, softened
60g Caster sugar
190g plain flour
2 teaspoons vanilla essence
Method
- Grease and line a baking sheet and preheat your oven to 170 degrees celsius
- Cream together the butter and sugar and add the vanilla essence
- Add the flour and stir in until you have a uniform dough. Don’t overwork the mixture at this stage or you will exercise the gluten in the flour and make your shortbread tough.
- Roll out the dough (around 1cm thick) and use a cutter to cut out your biscuits. Lay them on your baking sheet and bake for 15 to twenty minutes or until pale golden in colour.
- Cool on a wire rack and dust with caster sugar before serving.
