Ingredients:

  • 1 cup (225 g) Unsalted Butter, cold and cubed
  • 1/2 cup (60 g) Powdered Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups (240 g) All-Purpose Flour, sifted
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Preheat oven to 300°F / 150°C. Line an 8x8 inch (20x20 cm) baking tin with parchment paper, leaving an overhang on two sides.
  2. In a stand mixer with the paddle attachment, combine the cold, cubed butter and sifted powdered sugar. Beat on medium-low speed until just combined and slightly fluffy (about 3-4 minutes). Scrape down the sides.
  3. Beat in the vanilla extract and salt until incorporated.
  4. Reduce mixer speed to low. Gradually add the sifted flour, mixing only until the mixture just comes together into a shaggy dough. Stop immediately to avoid developing gluten and making the shortbread tough.
  5. Transfer the dough into the prepared tin. Firmly press the mixture evenly across the bottom, ensuring the top surface is level.
  6. Using a sharp knife or bench scraper, gently score the dough into 16 equal squares (4x4). Prick each square 2-3 times with a fork (docking). Transfer the tin to the refrigerator and chill for a minimum of 30 minutes.
  7. Bake the chilled shortbread for 20–22 minutes. The biscuits should remain pale, with only the very edges turning a whisper of golden colour.
  8. Immediately upon removing from the oven, run your knife through the pre-scored lines to cut the biscuits completely through while they are still warm.
  9. Allow the shortbread to cool in the tin for 15 minutes. Then, use the parchment overhang to lift the block out and separate the squares onto a wire rack to cool completely.