Name: Vanilla shortbread dough
Prep time: 15 min
Total time: 15 min
Yield: Between 16 - 44 biscuits, depending on recipe
Cuisine: British
Ingredients: 325g plain flour; 200g chilled salted butter; 125g/4½oz golden caster sugar; 2 tsp good-quality vanilla extract; 2 large free range egg yolks

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Vanilla shortbread dough

Vanilla shortbread dough

Good Food team

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Between 16 - 44 biscuits, depending on recipe

Easy

Prep: 10 mins - 15 mins

A star rating of 4.4 out of 5.63 ratingsRate

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Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift

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Ingredients

Nutrition

Units:

MetricUS

325g plain flour
200g chilled salted butter
125g/4½oz golden caster sugar
2 tsp good-quality vanilla extract
2 large free range egg yolks

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.
step 2

Add the sugar, vanilla and egg yolks and whizz to a small dough.
step 3

Tip the dough onto a sheet of non-stick baking parchment and use the paper to roll the dough into a log shape, twisting the ends like a cracker. Chill for 3 hours or overnight.
step 4

Heat oven to 180C/160C fan. Slice the log into 1cm-thick rounds and arrange on a baking sheet leaving gaps between them.
step 5

Bake for 15-20 mins until golden. Leave to firm on baking sheet for 3-4 mins then transfer to a wire rack.

RECIPE TIPS

RUBBING IN

If you haven't got a processor, rub the butter into the flour in a large bowl, then add the remaining ingredients and mix to a dough with your hands.

Recipe from Good Food magazine, November 2002

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A star rating of 4.4 out of 5.63 ratings

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