- 7 oz butter
- 1 cup icing sugar
- 2 cups plain flour
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Beat butter and icing sugar, add egg yolk, vanilla and salt. Then mix in flour.
- Shape and leave to firm up in the fridge for about 30 minutes or until it is good to handle. Roll shortbread till 3 mm in thickness. Just remember if you go thicker it will take a bit longer to bake. Cut into what ever shapes you like.
- Bake in a preheated oven 180C. Line a baking tray with baking paper and lay shortbread dough on it. Bake for 12-15 minutes until golden.