Shortbread
VegetarianBakingBudget
Shortbread
Buttery vanilla shortbread is gently baked until pale golden and delicately crisp.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 12
- Level
- Easy
Gather
Ingredients
- 150 gsalted butter, softened
- 75 gcaster sugar, plus 10 g for sprinkling
- 180 gplain flour
- 45 gcornflour
- 1 tspvanilla extract
- 1 tsplemon zest, finely grated
Make
Method
- 1.
Line a 20 cm square tin with baking paper. Beat the butter and 75 g sugar until smooth, then mix in the vanilla and lemon zest.
4 minutes - 2.
Stir in the flour and cornflour, gently bringing the crumbs together into a soft dough.
3 minutes - 3.
Press evenly into the tin, mark into 12 fingers and prick with a fork. Chill for 20 minutes while heating the oven to 150°C fan.
20 minutes - 4.
Bake for 25–30 minutes until lightly golden at the edges.
30 minutes - 5.
Sprinkle with the extra 10 g sugar and cut along the marked lines while warm. Leave to cool in the tin before lifting out.