Vanilla Shortbread

Instructions

1. 1

   Preheat the oven to 160\u00b0C (320\u00b0F). Line a baking tray with parchment paper.

   Tip: Use a baking sheet with a non-stick coating to prevent the shortbread from sticking.

2. 2

   In a medium-sized bowl, whisk together the flour, salt, and confectioner's sugar.

   Tip: Whisking helps to remove any lumps in the ingredients.

3. 3

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

   Tip: Use a stand mixer or a hand mixer to cream the butter and sugar.

4. 4

   Add the castor sugar and vanilla extract to the butter mixture. Cream until well combined.

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

5. 5

   Beat in the egg until well combined.

   Tip: Make sure the egg is fully incorporated into the butter mixture.

6. 6

   Gradually add the flour mixture to the butter mixture. Mix until a dough forms.

   Tip: Be careful not to overmix the dough.

7. 7

   Turn the dough out onto a lightly floured surface. Knead gently until the dough comes together.

   Tip: Don't overwork the dough, as it can become tough.

8. 8

   Roll the dough out to a thickness of about 5mm (1/4 inch). Cut into desired shapes using a cookie cutter.

   Tip: Use a sharp cookie cutter to get clean edges.

9. 9

   Place the shortbread on the prepared baking tray, leaving about 2.5cm (1 inch) of space between each biscuit.

   Tip: Make sure to leave enough space for the shortbread to spread during baking.

10. 10

    Bake for 18-20 minutes, or until the shortbread is lightly golden.

    Tip: Keep an eye on the shortbread during the last 5 minutes of baking, as it can go from golden to burnt quickly.

11. 11

    Remove from the oven and let cool on the baking tray for 5 minutes.

    Tip: Let the shortbread cool completely on a wire rack before serving.

12. 12

    Dust with confectioner's sugar before serving.

    Tip: This adds a nice touch to the shortbread and helps to keep it fresh.