Ingredients:

  • 1 cup (225 g) unsalted butter, cubed and softened
  • ½ cup (115 g) fine granulated sugar or caster sugar
  • 2 cups (250 g) all-purpose (plain) flour
  • ½ teaspoon (3 g) fine sea salt
  • 1 teaspoon (5 ml) vanilla extract (optional)

Instructions:

  1. Preheat your oven to 325°F (160°C). Line an 8x8 inch baking tin with parchment paper, allowing the paper to overhang on two sides to act as handles.
  2. In the bowl of your mixer, beat the softened butter until smooth. Add the sugar and beat on medium speed for 3-5 minutes until the mixture is visibly pale and fluffy (creaming process). Add the vanilla, if using.
  3. Whisk the flour and salt together briefly in a separate bowl. Gradually add the dry ingredients to the butter mixture on low speed. Mix only until the dough just comes together and no streaks of flour remain. Do not overmix.
  4. Transfer the crumbly dough into the prepared baking tin. Using the base of a measuring cup or your knuckles, press the dough evenly into the tin, ensuring it fills all corners and is smooth on top.
  5. Cover the tin with cling film and refrigerate for a minimum of 60 minutes. The chilling process prevents spreading and keeps the edges sharp.
  6. Once chilled and firm, use a sharp knife to score the dough (do not cut all the way through) into 16 or 20 equal squares. Prick each square several times with a fork (docking) to allow steam to escape and prevent puffing.
  7. Bake for 18 to 20 minutes. The biscuits should be pale blonde—they should not turn dark brown. The edges should look set, and the center should no longer look wet.
  8. Immediately after removing the tin from the oven, use the same knife to slice all the way through the pre-scored lines while the shortbread is still hot.
  9. Leave the shortbread in the pan to cool completely on a wire rack. As an optional touch, dust lightly with extra caster sugar once cooled. Remove from the pan using the parchment handles and break apart the individual biscuits.