Vanilla Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Use a lined tray to prevent the shortbread from sticking.

2. 2

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

   Tip: Ensure the mixture is well combined for the best results.

3. 3

   Add the vanilla powder and mix until incorporated.

   Tip: The mixture should be smooth and fragrant.

4. 4

   Gradually add the flour, salt, and baking powder, mixing until a dough forms.

   Tip: Use a gentle touch to avoid developing the gluten in the flour.

5. 5

   Add the egg and milk, mixing until the dough comes together.

   Tip: The dough should be slightly sticky, but hold its shape when pressed.

6. 6

   Turn the dough out onto a lightly floured surface and knead until smooth.

   Tip: Use a gentle kneading motion to avoid developing the gluten.

7. 7

   Divide the dough into 8 equal pieces and shape each into a finger.

   Tip: Use a rolling pin to help shape the dough into uniform fingers.

8. 8

   Place the shortbread fingers on the prepared baking tray, leaving 1 inch of space between each finger.

   Tip: This will allow for even baking and prevent the fingers from sticking together.

9. 9

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

   Tip: Keep an eye on the timer to avoid overcooking the shortbread.

10. 10

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

    Tip: This will help the shortbread to set and make it easier to handle.

11. 11

    Transfer the shortbread to a wire rack to cool completely.

    Tip: This will help the shortbread to retain its shape and texture.