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Recipes
Vanilla shortbread

Vanilla shortbread

Difficulty

Low

Time

0 min

Author

Marc Fosh

Ingredients

Servings: 6

Makes:

275 grams plain flour
125 grams butter, chilled, unsalted
100 grams sugar
1 vanilla pod, seeds scooped out
2 large egg yolks, free-range
pinch of salt

Instructions

STEP 1/9

Combine butter, sugar, vanilla seeds, salt and flour in Braun’s IdentityCollection Food processor FP 5160. To get easy and perfect results, just select the smart “kneading program” and let the food processor take care of the rest. The special slow-motion kneading even replicates the process of hand-making dough, without any effort.

STEP 2/9

Tip the dough out onto a lightly floured surface and press together gently to form a ball. (Don't knead the dough or it will become tough).

STEP 3/9

Flatten the ball and lightly roll out to 3 cm thick rectangle. Carefully lift onto a baking tray lined with baking parchment and cover loosely with cling film.

STEP 4/9

Chill for at least an hour to firm up.

STEP 5/9

Preheat the oven to 160 °C.

STEP 6/9

Remove the shortbread from the fridge and bake for 30 - 40 minutes until the biscuit is firm and a pale golden colour.

STEP 7/9

Leave on the baking tray for a couple of minutes, then, using a spatula, lift onto a wire rack to cool.

STEP 8/9

Sprinkle with caster sugar while still warm.

STEP 9/9

Once cooled, cut the shortbread into squares or rectangles and store in an airtight tin until ready to serve.

This recipe was prepared using Braun’s IdentityCollection Food processor FP 5160.
This recipe can also be prepared using Braun’s MultiMix 3 Hand mixer with its dough hook accessory and Braun’s TributeCollection Kitchen machine KM 3050 with its dough bowl.

Back to homepage
Recipes
Vanilla shortbread

Vanilla shortbread

Show me the recipe

Difficulty

Low

Time

0 min

Author

Marc Fosh

Show me the recipe

Servings:6

Makes:

Ingredients

275 grams plain flour
125 grams butter, chilled, unsalted
100 grams sugar
1 vanilla pod, seeds scooped out
2 large egg yolks, free-range
pinch of salt

Instructions

STEP 1/9

STEP 2/9

Tip the dough out onto a lightly floured surface and press together gently to form a ball. (Don't knead the dough or it will become tough).

STEP 3/9

Flatten the ball and lightly roll out to 3 cm thick rectangle. Carefully lift onto a baking tray lined with baking parchment and cover loosely with cling film.

STEP 4/9

Chill for at least an hour to firm up.

STEP 5/9

Preheat the oven to 160 °C.

STEP 6/9

Remove the shortbread from the fridge and bake for 30 - 40 minutes until the biscuit is firm and a pale golden colour.

STEP 7/9

Leave on the baking tray for a couple of minutes, then, using a spatula, lift onto a wire rack to cool.

STEP 8/9

Sprinkle with caster sugar while still warm.

STEP 9/9

Once cooled, cut the shortbread into squares or rectangles and store in an airtight tin until ready to serve.

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Vanilla shortbread

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Vanilla shortbread

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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