|Preparation : 5 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 3 rates|
|Download the recipe :|
|225||g plain flour
|125||g caster sugar
|175||g soft butter
|Drops of Vanilla essence (to taste)
|1||Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15 seconds or until the mixture forms a dough ball.|
|2||If the dough is too soft to handle chill slightly, than press into a greased 18 x 25cm swiss roll tin.|
|3||Prick all over the surface with a fork and bake in a moderate oven 160° C (gas mark 2/3) for 30 - 35 minutes or until lightly golden in colour.|
|4||Cut the shortbread into fingers, allow to cool slightly in the tin, then remove to cool completely on a wire rack.|
Easy and delicious.
So easy and absolutely lovely.