Ingredients:
250g butter at room temperature
125g caster sugar
1 egg (yolk for the shortbread, white for brushing around the outside)
1 tbsp vanilla bean paste
375g plain flour
2 tbsp white sugar
2 tbsp soft brown sugar
Method:
Place the butter and sugar into a mixing bowl and beat together with a spoon.
Add the egg yolk and vanilla and mix.
Finally, fold in the flour carefully making sure not to over mix.
Turn the mixing bowl over to spill out the mixture, then using the warmth of your hands press the dough together to form a log shape.
Place the shortbread into the fridge for 30 minutes, then brush with the remaining egg white and sprinkle over the two sugars to create a crisp sugar coating.
Return the shortbread to the fridge for 30 minutes, then slice into 1cm thick portions and bake in a pre-heated oven 160c for 12 -15 minutes.
Products Used:
