Shortbread

Method

1. Preheat the oven to 170°C. Beat the butter in a large bowl until pale and creamy. Stir in the sugar and vanilla extract and beat until smooth. Now incorporate the flour, a third at a time, mixing again until the dough is smooth after each addition.
2. Transfer to a lightly floured surface and flatten to a round, no more than 1cm thick. If you prefer, shape into individual shortbreads, using a biscuit cutter. Chill in the fridge for 30 minutes.
3. If making a large shortbread – as I’m more inclined to do – mark into pieces with a sharp knife, cutting only 3mm into the surface of the dough. Carefully transfer to a baking tray.
4. Bake on the middle shelf of the oven for 8–10 minutes until the shortbread is pale golden and buttery. Leave on the baking tray for a minute or two, then transfer to a wire rack. While still warm, dust the surface with sugar and carefully break into pieces along the indentations. Store in an airtight container until needed – the shortbread will keep for up to a week.