This easy to make Vanilla Shortbread Biscuit recipe yields 24 melt in the mouth cookies of various shapes, that are sure to please every discerning cookie or biscuit eater. Drizzle with White, Milk or Plain chocolate or simply dust with Caster sugar. Use Heart shaped cookie cutters for a Valentine biscuit gift, or Ginger Bread, Angel and Star Shaped cutters for Christmas Gifts.
50gWhite chocolate Milk and Plain chocolate is fine
Preheat the oven to 170Cdeg fan/325F Have ready a baking sheet lined with baking parchment.
Sieve together the cornflour and flour in a separate bowl. This will ensure an even distribution.
In a seperate bowl using an electric mixer with a paddle beater, mix together the butter, vanilla extract and sugar until well combined. Scraping down the sides of the bowl as you go along.
Add the combined flours and on a low speed, mix until everything comes together and you have a smooth firm dough.
Roll the dough out between two sheets of baking parchment to a thickness of 5mm. Cut into shapes using your favourite cookie cutters.
Bring any remaining dough together and re roll before cutting into shapes again. Use the last piece of dough and shape inside the cookie cutter, leaving no waste.
Bake for 12 - 14 mins or until baked but not too golden looking. This will also depend on how thick your biscuits are. See my notes below. Leave to cool completely.
While the biscuits are cooling, melt the chocolate in a heatproof bowl over a pan of simmering water. Once the biscuits have cooled completely, drizzle the chocolate over each biscuit. Leave them to one side to allow the chocolate to set.
NOTES AND FAQ'S FOR VANILLA SHORTBREAD
Don't handle the dough too much. The heat from your hands will soften the butter making the dough too soft to work with.Thick or Thin - I kept the thickness of each cookie to about 5 mm. If you make them thinner they will bake a lot quicker and could burn, so take care. If you cut the biscuits a lot thicker, they will take longer to bake, but only by a few minutes. Best keep an eye on the timings.
Why Do my Shortbread Cookies Spread and FlattenThe dough could be too soft, especially if you are working in a hot kitchen. Wrap the dough in clingfilm and place in the fridge to firm up before rolling and cutting out.You can also place the tray of cut out biscuit dough back into the fridge for about 15 mins to firm up again. Just make sure your oven is up to temperature when you are ready to bake them.Make sure the ratio of flour to fat is correct, too much butter is often another reason cookies spread and flatten during baking.Keep in an airtight container.