Classically Scottish, this fabulous crumbly textured buttery 'biscuit' is a must at Christmas time. This version is the first of several that I will show you over the next few days in the lead up to Christmas. The recipe is basic and super easy. It can easily be adapted to include many different flavours and textures.
The result is a classic and delicious buttery shortbread. Perfect with a cup of tea, coffee or perhaps a glass of eggnog?
Christmas Vanilla Bean Shortbread
An original recipe by The Food Mentalist
225g plain flour
200g unsalted butter ( room temperature)
85g icing sugar (powdered sugar)
1/2 vanilla bean (seeds scraped)
Shaped cookie cutters or small pairing knife
Textured impression mat (optional)
Coloured cachos (optional)
Preheat oven to 150'C.
Beat butter and vanilla bean seeds until creamy.
Stir through icing sugar and sift in flours and salt. Form into a ball and wrap in plastic wrap and place in fridge to firm up for 20-30 minutes.
Remove from fridge and roll out to 1/2 cm (or desired thickness) on lightly floured surface.
(Optional) If using a textured impression mat - press lightly floured mat gently into the rolled out dough before cutting out shapes.
Using cookie cutters or a small paring knife cut out desired shapes and place on baking tray which has been lined with baking paper.
Lightly press several cachos into each shortbread 'biscuit' (optional).
Bake for 30 minutes or until lightly golden in colour.Transfer to cooling rack until cool and store in an airtight container.
These actually taste better 2-3 days after they have been made.
( Alphabet, star and other shaped cutters can be purchased at craft and/or cake supply shops)