125g/4oz butter
55g/2oz caster sugar, plus extra
180g/6oz plain flour
Vanilla essence
Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth. Add a couple of drops of essence.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
I used the bottom of a glass to make the pattern.
I enjoyed your recipe…thanks for sharing!
Thank you, and its a pleasure.
Found this recipe while I was looking to see if you had one for scones to use up the buttermilk I had from following your ‘make your own butter’ video.
I made these shortbreads tonight and think they are great. I had to cook them for about 25 mins because my oven’s a bit temperamental temperature wise and I did have them on a stainless steel sheet to prevent the bottoms from burning! They turned out better than the recipe I normally use.
Thank you.
Linda