Light Muscovado Vanilla Shortbread by Billington's

Total Time
1h 35m
- Prep Time
  35m
- Bake Time
  1h 0m
Serves
8

Skill Level
Easy
3 Reviews

5 star rating

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

Preheat the oven to 150ºC (130ºC fan, gas mark 2). Line a 20cm loose-bottomed round cake tin with baking parchment.
Add all the ingredients (apart from the demerara sugar) into a large food processor and whizz until a soft ball of dough forms.
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.
Chill the shortbread in the fridge for about 30 minutes.
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.
Leave the shortbread to cool a little before cutting into the marked out wedges.

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Reviews

17 December 2019

4 star rating

Lovely tasting SB, Why do you put oven on while SB needs to have a good 30 minute chill ??
18 January 2019

5 star rating

Wonderful recipe, will certainly make again.
13 August 2018

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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75g Billington's Unrefined Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
1 tbsp Billington's Unrefined Demerara Sugar

Billington's unrefined natural sugar has been very carefully produced to lock in, rather than refine out, the natural molasses of the sugar cane. It is this difference which gives Billington's Sugar its unique richness, depth of flavour and natural colour
175g Allinson Plain White Flour
75g Semolina (Or Rice Flour/Cornflour)
175g Unsalted Butter (Cold & Cut into Squares)
1 tsp Nielsen Massey Vanilla Bean Paste

Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.
Pinch of Salt

Light Muscovado Vanilla Shortbread by Billington's

Total Time

Prep Time

Bake Time

Serves

Skill Level

3 Reviews

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Method

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Ingredients

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