In another bowl, cream the butter, icing sugar and vanilla with an electric mixer. With the machine running on low speed or with a wooden spoon, add the dry ingredients until smooth. If the dough is grainy, mix with your hands.
Using your fingers, spread the dough out in the prepared pan, pressing down with your fingers or an offset spatula to get the smoothest possible surface. Using the parchment paper, lift the dough out of the pan and onto a work surface. Cut the dough crosswise into 8 strips and return it with the parchment paper back to the pan.
Bake for 35 minutes or until the shortbread is golden. Let cool on a wire rack for about 1 hour before unmoulding.
Icing
Place the icing sugar in a bowl. Gradually stir in the water and vanilla until the mixture is liquid enough to be spreadable.
Place the cooled shortbread on a work surface. Spread the icing over the cookies. Cut the shortbread into 8 strips using the same incisions made before baking.
Note from Ricardo
Since there are very few ingredients in this recipe, the quality of your ingredients is key. If you have vanilla bean paste or powder, or even a vanilla bean from which you can scrape the seeds, the shortbread will be even better. You can also play around with the flavours of the shortbread by adding ground coffee, matcha tea or citrus zest.
RICARDO Loaf Pan
17.99 $
This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.
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