Vanilla Bean Shortbread

Vanilla Bean Shortbread

Vanilla Bean Shortbread served with a cup of coffee

Vanilla bean shortbread are a classic, relying on simple ingredients to bake into a crisp, buttery shortbread with a real ‘snap’. Perfectly crumbly, buttery and melt-in-the-mouth shortbread are a little bite of sweet heaven. These are often our go-to biscuit for afternoon tea.

ingredients for Vanilla Bean Shortbread on a concrete table

butter 

Using a good quality cultured butter for your shortbread gives a more silky, and richer taste. It has a ‘homey’ flavour that explains why some people refer to it as ‘old fashioned’ butter. It has plenty of fat and therefore will tolerate higher temperatures before smoking which allows for a more delicate crumb in the shortbread. Once you go cultured, you never go back!

cornflour (corn starch) 

Cornflour contributes to the light, dry texture of shortbread that ‘snaps’ on the tip  of your tongue and melts away to nothingness.

plate of Vanilla Bean Shortbread on white paper

Don’t have a piping bag

You can roll the dough into an even shaped sausage in baking paper and refrigerate. After 15 minutes remove from fridge and slice into discs and bake. Too easy!

piping Vanilla Bean Shortbread onto a black metal tray
refrigerate shortbread after piping to reduce spreading while baking

great little gift

Gifting a bag or jar of homemade shortbread is always a lovely gift.

 

Watch How To Make It

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check out some more winning biscuit and cookie recipes

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double chocolate almond cookies

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honey ginger snap cookies

click on the link for the recipe…….Honey Ginger Snap Cookies

cranberry white chocolate and pistachio cookies

click on the link for the recipe…..Cranberry, White Chocolate and Pistachio Cookies

 

What’s your favourite shortbread recipe? We would love to hear from you in the comments below.

 

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Vanilla Bean Shortbread


  • Author: Recipe Winners, recipe by Anna Olsen
  • Prep Time: 10 mins, plus 15 minutes chilling
  • Cook Time: 10 minutes, but look for the bottom of the shortbread to just have a hint of golden brown
  • Total Time: 35 minutes
  • Yield: 3 dozen

Ingredients

  • 285g (10 ounces) unsalted butter, at room temperature, or omit salt if using salted butter
  • 1 cup icing sugar, sifted
  • 1 vanilla bean, halved and seeds scraped plus 2 teaspoons vanilla extract
  •  plain (all purpose) flour x 1 1/2 cups
  • 1/3 cup cornflour (cornstarch)
  • 1/4 teaspoon fine salt

Instructions

  • preheat oven to 160c (325f) on bake, not fan
  • line a baking sheet with baking paper
  • beat the butter, vanilla  and sifted icing sugar till light and fluffy (about 3 minutes ) on high speed, scraping down the sides a couple of times – see notes
  • sift  flour, cornflour (cornstarch) and salt and add to butter mix all at once starting on low speed, then increase speed till blended and soft
  • spoon the dough into a piping bag fitted with a large star nozzle
  • pipe a tiny amount of dough on each corner of the tray and place baking paper onto tray – this helps to stop the paper moving whilst you’re piping
  • pipe shortbread about 4cm (1 1/2 inches) apart
  • refrigerate piped shortbread for 15 minutes before baking – this stops the shortbread spreading too much
  • bake for 10-12 minutes until the shortbread just have a hint of brown underneath – watch them like a hawk
  • allow shortbread to cool completely on the baking tray before you lift them
  • shortbreads will keep up to a week in an airtight container
  • eat, share  and enjoy!

Notes

  • it’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’, and then melt away
  • Category: cookies
  • Method: baking
  • Cuisine: English

Keywords: vanilla bean shortbread

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