Vanilla shortbread dough

Vanilla shortbread dough

By Good Food
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(59 ratings)
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Prep: 10 mins - 15 mins

Easy

Between 16 - 44 biscuits, depending on recipe
Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 325g plain flour
  • 200g chilled salted butter
  • 125g/4½oz golden caster sugar
  • 2 tsp good-quality vanilla extract
  • 2 large free range egg yolks

Method

  1. Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.

  2. Add the sugar, vanilla and egg yolks and whizz to a small dough.

  • Recipe Tip

    Rubbing in

    If you haven't got a processor, rub the butter into the flour in a large bowl, then add the remaining ingredients and mix to a dough with your hands.

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Comments, questions and tips

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MummyInTheKitchen
20th Nov, 2017
5.05
Excellent recipe! I used it with the 'sugar-dusted vanilla thins' recipe on this website and they came out really well. I've left half the dough in the fridge to bake tomorrow. I split the other half into two. One part I rolled in brown sugar then sliced. The second roll I kept plain and then dipped in dar chocolate one baked and cooled. Both were fantastic. Will definitely use this over and over again.
klas82
18th Jul, 2014
3.05
Its not bad but Vital information is missing from this recipe, No cooking time or Temperature I had to guess all that. quite annoying really.
Tina9
28th May, 2014
Warning! This recipe does not work! Two egg yolks can not moisten that amount of flour. They were just horrible and had to bin them!
soozandhuw
4th Jul, 2014
I make this all the time and it is a most delicious recipe. Perhaps try it again?
rikkeb
13th Dec, 2013
So easy to make. You can replace the vanilla extract with almond extract, it works perfectly. I always use No-Egg instead of real eggs due to allergy and it works perfectly as well.
caw100
26th Nov, 2013
5.05
I love this recipe and make it all the time. Sometimes I add nuts, or choc chips. They're a real hit with everyone. I bake for 10-15 mins at about 160C (fan oven).
kln115
7th Nov, 2013
I made this recipe to the letter and it came out awful. I don't understand what I did wrong. This seemed like a good recipe that my 2 year old and I could make together but I knew as soon as we started to cut out shapes that it was too sticky. We baked them anyway and although my 2 year old enjoyed decorating them and eating one I found them horrible. Not very shortbread like at all! So disappointed.
needy4cache
20th Jul, 2013
Added red food colouring and decorated with black icing spots......ladybird biscuits for my class of Year 1s that went down a treat!
saffystarxx
28th Jun, 2013
hiya. can u use the whole of the egg or just egg yolks? i know it says egg yolks on the recipe but i was just wondering if you can do it with the whole of the egg ;)
soozandhuw
4th Jul, 2014
No its not as nice with a whole egg. I did it by accident and it makes them stiff to eat.

Pages

cllewell
4th Dec, 2017
How long do the biscuits last for?
goodfoodteam's picture
goodfoodteam
10th Dec, 2017
Thanks for your question. They will keep fresh for up to 1 week stored in an airtight tin.
eoin01
10th Feb, 2016
If the mixture feels very dry and isn't pressing into a dough properly, add about half a teaspoon of milk. Use the milk sparingly as you don't want the dough to become sticky. Remember, a little at a time.