Total time: 1hr 20m
Preparation Time: 15m

For 16 piece

Nutritional Information

Contains 363 Kcal, 4g Protein, 37g Carbohydrates, 23g Fat


  • Dough
  • 230 g sugar
  • 0.25 tsp salt
  • 380 g butter, cut into pieces, soft
  • 500 g white flour
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • To shape
  • 1 tbsp sugar
  • Utensils
  • One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

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  • 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.
  • Shelf life:

    Store the shortbread in an airtight container for approx. 2 weeks.

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