Brown-sugared vanilla shortbread - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 75 g Unrefined light muscovado sugar
- 1 tbsp Unrefined demerara sugar for sprinkling
- 175 g Plain white flour
- 75 g Semolina or rice flour or cornflour
- 175 g Butter (unsalted) cold, cut into squares
- 1 tsp Vanilla bean paste
- Salt
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1
Preheat the oven to 150ºC (130ºC fan, gas mark 2). Line a 20cm loose-bottomed round cake tin with baking parchment.
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2
Add all the ingredients (apart from the demerara sugar) into a large food processor and whizz until a soft ball of dough forms.
For this step you'll need:
- 75g Unrefined light muscovado sugar
- 175g Plain white flour
- 75g Semolina or rice flour or cornflour
- 175g Butter (unsalted) cold, cut into squares
- 1tsp Vanilla bean paste
- Salt
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3
Transfer the dough to the prepared tin and press it out until the surface is even. Working your way around the outside edge, press the dough using your thumb to imprint a scallop pattern (or use the prongs of a fork). Use a knife to mark out 8-10 wedges, (depending on how large you would like each serving) but don’t cut all the way through.
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4
Chill the shortbread in the fridge for about 30 minutes.
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5
Using a fork, prick the shortbread all over the surface and sprinkle evenly with demerara sugar. Bake for about 1 hour, or until lightly golden.
For this step you'll need:
- 1 tbsp Unrefined demerara sugar for sprinkling
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6
Leave the shortbread to cool a little before cutting into the marked out wedges.