Ingredients
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1 ½ cups (185g) plain flour
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1/3 cup (90g) white sugar
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185g butter
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2 tsp Queen Natural Vanilla Concentrated Extract
Method
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1
Preheat oven to 180°C (fan forced) and line a cookie tray with baking paper.
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2
Cream butter, sugar and Natural Vanilla Concentrated Extract in the bowl of a stand mixer for 5 -6 minutes until pale and creamy and sugar has dissolved.
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3
Sift in flour and mix until just combined.
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4
Turn out onto a floured bench and knead until just smooth. Be careful not to over knead!
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5
Roll the dough into a ball and gently flatten with palm of hand to 1.5cm thickness.
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6
Pinch the edge to form a frill. Use a sharp knife to score 8 triangles into the dough, being careful not to cut through completely.
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7
Bake in preheated oven for 15-20 minutes until pale golden brown on the edges.
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8
Allow to cool completely before using a sharp knife to cut into triangles.
Prep ahead:
Dough can stored in the refrigerator for up to a week.
Dough can be frozen for up to a month. Thaw in refrigerator overnight before using.
Storage:
Shortbread can be stored in an airtight container for up to a week.
Finished shortbread can be frozen for up to 1 month.
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