- STEP 1
Preheat oven to 160°C/gas 3.
- STEP 2
Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
- STEP 3
Place sifted flour and sugar into bowl and mix together.
- STEP 4
Dice the margarine and gradually rub into flour until breadcrumbs.
- STEP 5
Add vanilla essence and carry on rubbing in with fingertips.
- STEP 6
When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
- STEP 7
Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
- STEP 8
Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
- STEP 9
Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
- STEP 10
Sprinkle caster sugar over the biscuits (after fully cooled).