Traditional buttery shortbread are superb with a cup of afternoon tea and for me, they offer more... much more, solace as these were my mum and grandmothers staple biscuit they baked, gifted or sent in holiday care packages. I diligently carry on that tradition throughout the year and often times these have become the biscuits I share most with family and friends as they are the ones that frequently get asked for. This recipe is simple, no need for a food processor, it is all done by hand and it's important the butter be room temperature for a decent rich dense buttery shortbread.
Classic Shortbread
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1 cup (227 g) unsalted butter, room temperature soft
1 teaspoon (5 g) Kosher salt
2/3 cup (134 g) granulated white sugar
1 1/2 teaspoons vanilla, optional
2 cups (256 g) unbleached all purpose flour
1 - 2 tablespoons fine white sugar for sprinkling
Heat oven to 325ºF (170ºC). Line the bottom of a 8 - inch or a 9 - inch square baking tin with baking parchment.
In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla and stir again until combined, then add the flour and stir until just combined, the dough will be coarse and a bit lumpy
Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.
Bake until golden brown, approximately 40 to 50 minutes for an 8 - inch pan or 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.
Transfer pan to a wire rack to cool and carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar, I used a lavender vanilla sugar.
