Ingredients:
250g Softened butter
125g Sugar
1 Egg yolk
1 tsp Vanilla extract or paste
375g Plain flour
1 Egg white
150g Muscovado or dark brown sugar
Method:
Mix the butter, sugar, egg yolk and vanilla until soft and blended.
Add the flour and stir together.
Scoop out the dough and divide into four equal portions and place in the fridge to chill.
Roll out the four balls of dough into rectangles approximately 1cm thick.
Brush the shortbread with egg white and sprinkle with some of the muscovado sugar.
Roll out the next portion of shortbread and brush the top with egg white, then place it on top of the previous shortbread, and sprinkle with muscovado sugar.
Repeat the process until you have four layers with muscovado sugar between each layer.
Cut the loaf in half and put one piece on top of the other, trim the edges with a sharp knife.
Place the loaf in the fridge for 1 hour to chill and firm up.
Carefully slice the loaf into 1/2cm slices and bake in a preheated oven at 160c for 12-15 minutes.
Products Used:
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