First, start off by getting all your ingredients together to make the shortbread dough as below:
- 325g plain flour
- 200g chilled salted butter
- 125g/4½oz golden caster sugar
- 2 tsp good-quality vanilla extract
- 2 large free range egg yolks
Start by measuring your flour and butter, then put them both into a bowl together, ensuring the butter is cut into small pieces.
Rub the flour and butter together with your fingers until it looks like fine breadcrumbs.
Then add your sugar, two egg yolks and vanilla extract. Make sure you only add the egg yolks and not the whole egg! I know this picture looks a bit yucky, sorry!
Mix all the ingredients together until it forms a dough like the one above. You will probably have to squash it together with your hands so it forms a ball.
Lightly flour a surface and with your hands pat the dough so it forms a long sausage shape.
Cover the dough in cling film and pop it in the fridge for at least an hour.
Once you take dough out of the fridge make sure you put the oven on to 180C/gas 4/fan 160C and lightly grease a baking sheet. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
Bake the Shortbread for 20 minutes but keep an eye on them as they might need slightly longer. When they have finished baking pop them onto a wire rack and allow them to cool. Dust generously with lots of icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin. Enjoy!
This recipe is taken from the BBC Good Food website and the original can be found here.