Vanilla Shortbread
Vanilla Shortbread is a buttery, melt-in-your-mouth biscuit that remind me of Christmas. But really, they are so easy to make, you should make them all year round! The classic treat is ideal served alongside a cup of tea or coffee to hit that sweet craving. Or why not wrap them up as a holiday gift alongside classic Gingerbread.
Shortbread is made with just a handful of pantry staples, proving that great flavour doesn’t have to be complicated. And using a stand mixer, the preparation is all done in less than ten minutes.
How to Make Vanilla Shortbread
To make vanilla shortbread, you only need a few basic ingredients:
- Unsalted butter: The cornerstone of shortbread’s buttery richness – make sure it is super soft (but not melted)
- Vanilla extract: For that extra vanilla flavour.
- Icing (confectioner’s) Sugar: A touch of sweetness.
- Plain flour: Keeps the shortbread tender yet crumbly.
- Salt: A pinch enhances the flavours and balances the sweetness.
- Prepare the dough: In a stand mixer, cream the butter and vanilla on low for a few seconds to ensure the butter is soft and whipped. Sift in the sugar, flour and salt and mix on low until the mix forms a soft dough. It will be soft and extremely pliable, but it shouldn’t be sticky.
- Shape and chill: Spread a piece of plastic wrap (about 50cm long) on a clean bench. Place the shortbread dough in the middle and shape into a rectangular log, approximately 10cm wide and 2cm high. You can use a rolling pin, but I just use my hands. Wrap the dough up tight, smoothing on all edges as much as possible. Alternatively, press the dough into a plastic lined flan tin and wrap the plastic over top. Refrigerate for 30 minutes to ensure the cookies hold their shape.
- Cut and bake: Preheat your oven to 190°C | 170°C and line a large cookie tray with baking paper. Remove the dough from the fridge, unwrap and cut into 1.5-2cm thick slices. Lie them on the prepared tray approximately 2cm apart. Bake for 12 minutes, or until the edges are just turning golden. Cool the shortbread completely before serving.
Tips and Storing
Vanilla shortbread is a versatile treat that suits any occasion. It also pairs wonderfully with tea, coffee, hot chocolate or even a cold glass of milk. Store your shortbread in an airtight container for up to a week (if it lasts that long!).
- Use soft butter: To ensure there are no lumps.
- Don’t overmix: Once the dough comes together, stop mixing to keep the shortbread tender.
- Chill the dough: A chilled dough prevents spreading and ensures clean edges.
- Experiment with shapes: Shortbread can be cut into rounds, fingers, wedges.
- Fancy toppings: Drizzle with chocolate or dip in chocolate and sprinkle with pistachios. Make some patterns with a fork before baking. Sprinkle with icing sugar.
Feedback & More
Did you try the Vanilla Shortbread? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other sweet treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Vanilla Shortbread
Buttery. Melt-in-your-mouth. Classic shortbread.
20
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Ingredients
200 grams unsalted butter, softened
1 tsp vanilla extract
3/4 cup icing (confectioner’s) sugar
2 cups plain flour
1/4 tsp salt
Directions
- In a stand mixer, whip the butter and vanilla on low for 20 seconds.
- Sift in the sugar, flour and salt and beat on low until the mix forms a dough.
- Place a 50cm piece of plastic wrap on the bench and place the dough in the middle. Knead lightly until smooth. Shape into a rectangular log, approximately 10cm wide and 2cm high. You can use a rolling pin, but I just use my hands. Wrap the dough up tight, smoothing on all edges as much as possible.
Alternatively, press the dough into a plastic lined flan tin and wrap the plastic over top. Refrigerate for 30 minutes. - Preheat the oven to 190°C | 170°C and line a large cookie tray with baking paper. Remove the dough from the fridge, unwrap and cut into 1.5-2cm thick slices. Lie them on the prepared tray approximately 2cm apart. Bake for 12 minutes, or until the edges are just turning golden. Transfer to a cool rack and completely before serving.
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