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Shortbread
15 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 363
  • Fat about 23g
  • Carbohydrates about 37g
  • Protein about 4g
This is needed
This is needed for 16 piece
Dough
  • 380 g butter, cut into pieces, soft
  • 0.25 tsp salt
  • 230 g sugar
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 500 g white flour
To shape
  • 1 tbsp sugar
Tools
  • One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Dough
Place the butter in a bowl. Add the sugar, salt and vanilla seeds, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the flour, mix to create a dough, do not knead.
To shape
Transfer the dough to the prepared tin, press down flat. Score the surface of the dough into 16 rectangular fingers using the back of a knife, prick holes in the dough using a wooden skewer. Sprinkle with sugar, cover and chill for approx. 30 mins.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, cut into fingers, leave the shortbread to cool on a rack.