It’s always too tempting to quickly whip up a batch of these to have “just a few” to nibble on and inevitably eat the entire lot to yourself… because it’s impossible to have “just a few”.
Shortbread always makes me think of Christmas, especially when sprinkled with snowy icing sugar. Is it just me?
That buttery, comforting taste of home baked biscuits and perhaps a British obsession with eating a ridiculous amount of biscuits at that time of year.
Yikes, I’m starting to get into the Christmas spirit already… I suppose I should just stay focused on summer, for now!
- 200 g dairy-free butter, I used Vitalite
- 1 tsp vanilla paste
- 100 g caster sugar
- 300 g plain flour, sifted
- Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
- Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
- Once the dough is chilled, roll out to approximately 1/2 cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
- Leave to cool for at least 10 minutes before serving or decorating.