You’re allowed to make your shortbread months in advance with this recipe — decadent, buttery and crispy, no one would know this was prepared more than a day before Christmas.
- 2 cups plain flour
- 1 cup icing sugar
- ¼ cup corn flour
- 250 g melted butter
- 2 tsp vanilla bean paste
- Egg white
- White sugar (for sprinkling)
Preheat oven to moderately slow, 160 C.
Sift plain flour, icing sugar, and corn flour.
Stir in melted butter and vanilla bean paste to form a dough.
Roll out half, 3-mm thick, on a floured surface. Cut out 5-cm stars using a cutter. Arrange on lined oven trays, rerolling as needed.
Brush stars with a little egg white and sprinkle with sugar.
Bake for 15 mins. Repeat with remaining dough.
Freeze in a freezer-safe container, layered with baking paper, for up to 2 months. Cook from frozen, brushed with egg white and sprinkled white sugar, for 20 mins.