These buttery shortbread cookies are perfect for gifting in and out of the festive season. They’re powdery. and almost taste melt-in-your-mouth.
- 500 g butter, softened
- ¾ cup (165 g) caster sugar
- ¼ cup (60 g) vanilla bean
- Dusting sugar
- 1 tsp concentrated vanilla extract
- 4½ cup (675 g) plain flour
- ½ cup (75 g) rice flour
- 2 tbsps white sugar
Beat butter, caster sugar, dusting sugar and vanilla in a large bowl with an electric mixer until pale and fluffy. Stir in the sifted flours; press mixture together to form a firm dough. Knead gently on a lightly floured surface until smooth. Divide in half, cover, refrigerate for 30 mins.
Preheat the oven to slow (150 C/130 C fan- forced). Lightly grease oven trays.
Roll half the dough between two sheets of baking paper until 1 cm thick. Using a 6 cm fluted cutter, cut rounds from the dough; from each round, cut a hole in the centre with a 1.5 cm fluted cutter. Re-roll scraps and repeat.
Place rounds on greased oven trays, sprinkle with the white sugar. Repeat with the remaining dough.
Bake shortbread for about 30 mins or until a pale straw colour. Stand the shortbread on the trays for 5 mins; transfer to a wire rack to cool.
TIP To give as a gift, thread ribbon through the centre of the shortbread and tie into a ring. Or, you can hang shortbread from the Christmas tree.