Ingredients:

  • 227g high-quality salted European butter, softened but cool
  • 100g superfine sugar (caster sugar)
  • 300g all-purpose flour, sifted
  • 1 tsp vanilla bean paste (optional)
  • 1 tbsp granulated sugar for garnish

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Cream the 227g butter and 100g caster sugar in a large bowl. Wait until the mixture looks pale and feels like wet sand.
  3. Mix in the vanilla bean paste if you are using it.
  4. Add the 300g sifted flour to the butter mixture in two batches. Stop mixing the moment no white streaks remain.
  5. Press the dough firmly into your parchment lined 9x9 inch pan. Work it into the corners until the surface is level.
  6. Prick the surface all over with a fork in a decorative pattern.
  7. Bake for 30 mins in the center of the oven. Look for a pale golden edge and a firm center.
  8. Sprinkle the 1 tbsp granulated sugar over the hot shortbread immediately.
  9. Score the warm dough into 24 rectangular fingers using a sharp knife.
  10. Cool completely in the pan before lifting the parchment out. Wait until they are stone cold for the cleanest break.