1. 1

    Preheat oven to 180°C (fan forced) and line a cookie tray with baking paper.

  2. 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.

  3. 3

    Sift in flour and mix until just combined.

  4. 4

    Turn out onto a floured bench and knead until just smooth. Be careful not to over knead!

  5. 5

    Roll the dough into a ball and gently flatten with palm of hand to 1.5cm thickness.

  6. 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.

  7. 7

    Bake in preheated oven for 15-20 minutes until pale golden brown on the edges.

  8. 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.

Shortbread can be stored in an airtight container for up to a week.

Finished shortbread can be frozen for up to 1 month.

Comments & Reviews

Hi, is this the correct amount of flour? With classic shortbread 1-2-3, the sugar plus butter together is the amount of flour required.


Indeed it is!


Hi guys, can you please change the amount of vanilla listed in the ingredients. Two teaspoons doesn’t equal 50mls. Cheers


Hi Neely, Sorry about that, it’s in reference to the product that is housed in a 50 ml bottle. I have amended it so it doesn’t cause any confusion – Thank you! 🙂