Shortbread Biscuits

Ingredients

140g Unsalted butter

90g Caster Sugar

1 tsp Vanilla bean paste or 1 Vanilla bean

2 Whole eggs

8g Salt

250g Plain flour (Sifted)

Icing Sugar for dusting

A simple buttery biscuit, perfect with your morning coffee

Method

Bring your butter to room temperature and whisk until fluffy, add your caster sugar and salt. Be sure to whisk until the sugar and salt are well incorporated and the mixture becomes pale in colour.

In a different bowl, add 2 eggs, vanilla bean paste and whisk until the eggs are well beaten and small air bubble form on top. Combine the eggs into the butter mixture and whisk until all combined, forming a smooth texture. At this stage you now add the flour and continue whisking until all ingredients are combined and forms a dough. If the dough becomes too hard to whisk, start mixing quickly with your hands.

Role the dough in a ball and place on a baking tray lined with baking paper and roll out a square with a 1cm thickness. Once the dough is even in thickness, its now time to mark out your biscuit shapes, using a knife or cookie cutters. Place tray in the fridge and leave to firm for 20 minutes before baking.

Preheat oven to 150 Degrees Celsius

Remove tray from the fridge and place in the oven for 20-25 minutes, not wanting any colour, but for the biscuits to be cooked right through. Lightly dust the biscuits with icing sugar once removed from the oven, and leave to cool. Once cool, liberally add more icing sugar, coating every crumb of buttery goodness. This technique will help the icing sugar to stick and not melt on the biscuits and become a paste.

Only thing to do now is brew a nice cup of coffee and dunk away!