Vanilla Scottish Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.

   Tip: Use an electric mixer for this step.

3. 3

   Add the confectioner's sugar, eggs, vanilla extract, and almond extract to the bowl. Mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   In a separate bowl, whisk together the flour, salt, and icing sugar.

   Tip: Sift the dry ingredients to remove any lumps.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

6. 6

   Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until smooth.

   Tip: Don't overwork the dough.

7. 7

   Roll the dough out to a thickness of about 1cm (0.4in). Cut into desired shapes using a cookie cutter.

8. 8

   Place the shortbread on the prepared baking sheet and sprinkle with flaky sea salt.

   Tip: Gently tap the baking sheet to remove any air bubbles.

9. 9

   Bake for 20-25 minutes, or until lightly golden.

   Tip: Keep an eye on the shortbread as it can burn quickly.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.