Short bread recipe

• 512 g all-purpose flourgkgozlbcupcupstbsptspmlfl oz
• 454 g buttergkgozlbcupcupstbsptspmlfl oz
• 10 g saltgkgozlbcupcupstbsptspmlfl oz
• 268 g granulated sugargkgozlbcupcupstbsptspmlfl oz
• 3 tsp vanillacupcupstbsptspmlfl oz

Method

1. Mix Softened butter with sugar, salt and vanilla
2. Add flour to butter and sugar mixture (I recommend using a wooden spatula or your hands for this)
3. Use a 9x13 pan (anything smaller would end up too think and not fully cooked) Line a baking dish with parchment paper, place dough in tin and pat down till flat.
4. Bake until starts to turn light brown. Depending on thickness this could take 30-50 minutes30 mins50 minsStart 50m.
5. Immediately after taking out of the oven sprinkle with sugar and and cut into pieces. (if cut after cooled it might crack a little)

Notes

1. You can substitute the butter with browned butter but add 15g of milk per 100g of butter after you have browned it and the butter has cooled. This is my personal favourite way to make this but did not want to over complicate the recipe for others
2. You can also substitute the granulated sugar for brown sugar for a richer taste
3. Feel free to also add some spices like cinnamon or nutmeg. I advise to add a very small amount though as the favour of them can easily overwhelm the rest.
4. You can also add a different extract instead of the vanilla if you would like to try something different. I personally recommend trying almond extract.

Ratings & Reviews

Reviews