Brown-sugared Vanilla Shortbread
"A light, crumbly vanilla infused shortbread with a soft honey muscovado flavour, this is the perfect treat to enjoy on a cold day"
- Serves:
- 10
- Ready in:
Ingredients
- 75g Billington’s Unrefined Light Muscovado Sugar
- 175g plain flour
- 75g fine semolina, rice flour or cornflour
- 175g cold unsalted butter, cut into squares
- 1 tsp vanilla bean paste, or seeds from 1 vanilla pod
- pinch of salt
- 1 tbsp Billington’s Unrefined
- Demerara Sugar, for sprinkling
Method
- 1
Add all the ingredients apart from the demerara into a large food processor and whiz until a soft ball of dough forms.
- 2
Transfer the dough to a 20cm loose-bottomed round cake tin, base lined with baking parchment and press it out until the surface is even.
- 3
Working your way around the outside edge, press the dough using your thumb to imprint a scallop pattern.
- 4
Use a knife to mark out 8-10 wedges, depending on how large you would like each serving, but don’t cut all the way through.
- 5
Chill the shortbread in the fridge for about 30 minutes.Next, preheat the oven to 150C/300F/Gas 2. Using a fork, prick the shortbread all over the surface and sprinkle evenly with demerara sugar. Bake for about 60-70 minutes. Leave to cool a little before cutting into the marked out wedges.
Brown-sugared Vanilla Shortbread was taken from 72 of COOK VEGETARIAN
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- 75g Billington’s Unrefined Light Muscovado Sugar
- 175g plain flour
- 75g fine semolina, rice flour or cornflour
- 175g cold unsalted butter, cut into squares
- 1 tsp vanilla bean paste, or seeds from 1 vanilla pod
- pinch of salt
- 1 tbsp Billington’s Unrefined
- Demerara Sugar, for sprinkling
- 1
Add all the ingredients apart from the demerara into a large food processor and whiz until a soft ball of dough forms.
- 2
Transfer the dough to a 20cm loose-bottomed round cake tin, base lined with baking parchment and press it out until the surface is even.
- 3
Working your way around the outside edge, press the dough using your thumb to imprint a scallop pattern.
- 4
Use a knife to mark out 8-10 wedges, depending on how large you would like each serving, but don’t cut all the way through.
- 5
Chill the shortbread in the fridge for about 30 minutes.Next, preheat the oven to 150C/300F/Gas 2. Using a fork, prick the shortbread all over the surface and sprinkle evenly with demerara sugar. Bake for about 60-70 minutes. Leave to cool a little before cutting into the marked out wedges.
"A light, crumbly vanilla infused shortbread with a soft honey muscovado flavour, this is the perfect treat to enjoy on a cold day"
Brown-sugared Vanilla Shortbread was taken from 72 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
