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Vanilla Shortbread

Simple buttery shortbread fingers with vanilla and a fine crumb. Press into one small pan, prick the surface and cut while still a little warm.

TOTAL TIMEAbout 80 minutes
SERVES12 servings
YOU'LL NEED8 inch square metal pan and mixing bowl
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Pale golden shortbread fingers with fork prick marks on a plate
Vanilla Shortbread, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 15 minutes. Cooking: about 35 minutes. Rest: at least 30 minutes, included in the total. Times vary with equipment and ingredient size. Contains wheat and milk. Check vanilla and starch labels for your requirements.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Line the pan

    Heat a conventional oven to 325°F (165°C). Line an 8 inch (20 cm) square metal pan with parchment and leave a little overhang.

    WHAT TO LOOK FOR

    This makes a thin layer of shortbread; do not use a larger pan.

  2. Mix butter and sugar

    Stir butter, sugar and vanilla together until smooth and evenly mixed, without beating in lots of air.

    WHAT TO LOOK FOR

    Butter should yield to a spoon but not look oily or melted.

  3. Make the dough

    Mix flour, cornstarch and salt separately, then stir into the butter mixture. Press a handful gently to check that the crumbs hold together.

    WHAT TO LOOK FOR

    The dough can look crumbly before pressing. Do not knead for a long time or taste raw dough.

  4. Press and bake

    Press evenly into the pan. Mark twelve fingers lightly with a knife and prick with a fork. Bake for about 30 to 35 minutes, until the surface is set and the edges turn pale gold.

    WHAT TO LOOK FOR

    The dough should be evenly thick; a thin edge can brown before the middle sets.

  5. Cut and cool

    Cool in the pan for 10 minutes. Cut along the marked lines, then leave for at least another 20 minutes before lifting out carefully. Cool longer if still fragile.

    WHAT TO LOOK FOR

    The 80 minute total includes 30 minutes of cooling. Cookies firm as they cool.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Keep it pale.

Deep brown shortbread tastes different from this gently baked version. Check the edges early.

02

Lift after cooling.

Warm fingers break easily. Support them underneath when moving to a plate.

KEEP THE IDEAS COMING

Something else to try.

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