Vanilla shortbread

Vanilla shortbread
  • Serves icon Makes 24
  • Time icon Takes 15 minutes to make, 15 minutes in the oven, plus chilling and cooling

Enjoy the Taste of Scotland showcases in Glasgow this weekend; this shortbread is a Caledonian classic.

Nutrition: per serving

Calories
124kcals
Fat
7.2g (4.6g saturated)
Protein
1.2g
Carbohydrates
14.5g (4.6g sugars)
Salt
Trace
Calories
124kcals
Fat
7.2g (4.6g saturated)
Protein
1.2g
Carbohydrates
14.5g (4.6g sugars)
Salt
Trace

Ingredients

  • 1 vanilla pod, halved lengthways
  • 100g caster sugar, plus extra for sprinkling
  • 200g unsalted butter, softened, plus extra for greasing
  • 300g plain flour, sifted, plus extra for dusting

Method

  1. Using a knife, scrape along the cut side of the vanilla pod to remove the seeds. Place the seeds in a large bowl with the sugar and mix well (store the vanilla pod in a jar of sugar to flavour the sugar). Add the butter and mix with a wooden spoon until lightly creamed. Add the flour and a pinch of salt, then mix to a soft dough. Turn out, wrap in cling film and chill for 1 hour or overnight.
  2. On a lightly floured surface, roll the dough out until about 5mm thick. Use an 8cm round fluted cutter to cut out the biscuits, re-rolling the trimmings to make 24. Transfer to 2 large, greased baking trays. Sprinkle with sugar, then chill for 10 minutes.
  3. Meanwhile, preheat the oven to 160C/fan140C/gas 3. Bake the biscuits for about 15 minutes, swapping the trays around halfway, until pale golden. Transfer to a wire rack to cool and crisp up. Place the shortbread in a large storage jar ready to take to the picnic.

delicious. tips

  1. Store the shortbread in an airtight container in a cool place for up to 3 days.

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