- 15 min
- 15 min
- 1 ½ cups (185g) plain flour
- 1/3 cup (90g) white sugar
- 185g butter
- 2 tsp Queen Natural Vanilla Concentrated Extract 50ml
Preheat oven to 180°C (fan forced) and line a cookie tray with baking paper.
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.
Sift in flour and mix until just combined.
Turn out onto a floured bench and knead until just smooth. Be careful not to over knead!
Roll the dough into a ball and gently flatten with palm of hand to 1.5cm thickness.
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.
Bake in preheated oven for 15-20 minutes until pale golden brown on the edges.
Allow to cool completely before using a sharp knife to cut into triangles.
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.
Shortbread can be stored in an airtight container for up to a week.
Finished shortbread can be frozen for up to 1 month.