Light Muscovado Vanilla Shortbread by Billington's

  • Total Time

    1h 35m

    • Prep Time

      35m

    • Bake Time

      1h 0m

  • Serves

    8

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This easy, buttery, vanilla shortbread is a real crowd-pleaser. Made with unrefined light muscovado sugar it has a unique warm honey colour and creamy fudge flavour and the rich depth of flavour makes this shortbread truly irresistible.

Method

  1. Preheat the oven to 150ºC (130ºC fan, gas mark 2). Line a 20cm loose-bottomed round cake tin with baking parchment.

  2. Add all the ingredients (apart from the demerara sugar) into a large food processor and whizz until a soft ball of dough forms.

  3. Transfer the dough to the prepared tin and press it out until the surface is even. Working your way around the outside edge, press the dough using your thumb to imprint a scallop pattern (or use the prongs of a fork). 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.

  4. Chill the shortbread in the fridge for about 30 minutes.

  5. Using a fork, prick the shortbread all over the surface and sprinkle evenly with demerara sugar. Bake for about 1 hour, or until lightly golden.

  6. Leave the shortbread to cool a little before cutting into the marked out wedges.

Let's Bake

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Reviews

  1. 5 star rating

    Wonderful recipe, will certainly make again.

  2. 5 star rating

    Not a review, but they look delicious. How long will they keep if packaged in sealed cellophane bags?

    ________________________________________________

    Hi,

    Shortbread will begin to soften fairly quickly once it has come into contact with air. We would recommend storing in a sealed container, such as a biscuit tin to keep them as fresh as possible. If packaging in a cellophane bag we would recommend 1-2 days.

    Happy Baking

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Ingredients

  • 75g Unrefined Light Muscovado Sugar (We Like Billington's)
  • 1 tbsp Unrefined Demerara Sugar (We Like Billington's)
  • 175g Plain White Flour (We like Allinson)
  • 75g Semolina (Or Rice Flour/Cornflour)
  • 175g Unsalted Butter (Cold & Cut into Squares)
  • 1 tsp Vanilla Bean Paste (we like Nielsen Massey)
  • Pinch of Salt

Utensils

  • 20cm Loose Bottomed Round Cake Tin
  • Baking Parchment
  • Food Processor

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