Vanilla shortbread

Vanilla shortbread

NZ Woman's Weekly 17/12/2006

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Rating:

Ratings: 4.0 / 5 FROM 1

Ingredients

200 g Butter
½ cup Caster sugar
1 Vanilla bean
2 tsp Vanilla essence/extract
1¼ cups Flour
¼ cup Rice flour
¼ tsp Baking powder
1 pinch Salt
¼ tsp Nutmeg
¼ cup Caster sugar

Directions

  1. Heat oven to 170°C. Lightly grease a 22cm spring form cake tin. Beat butter and caster sugar together until pale and creamy. Beat in vanilla seeds and extract.
  2. Sift dry ingredients together and add to mixture, beating gently just enough to incorporate and form a smooth dough.
  3. Press the dough into the prepared cake tin. Prick all over with a fork. Bake for 25 to 30 minutes or until golden and set. Remove from the oven and immediately dust with caster sugar. Cool in the tin for 15 minutes, then remove and cut into wedges before cooling completely.

Tip: Shortbread will last up to one week if it's stored in an airtight container.

Wine Match

Sparkling

This dish is best matched with
Sparkling

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Comments

  • Hotfudge
    Hotfudge
    added 172 days ago

    Yum! I doubled it and it turned out great - needed in a hurry for a school trip because 'Mum, homemade is always better than bought biscuits!' The rice flour use by date was well and truly gone so used cornflour instead.

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