Ingredients:

  • 1 cup (227g) high-quality European-style salted butter, softened to 65°F
  • 0.5 cup (65g) superfine sugar
  • 2 cups (250g) all-purpose flour, sifted
  • 0.25 tsp fine sea salt
  • 1 tsp pure vanilla bean paste

Instructions:

  1. In a mixing bowl or stand mixer with a paddle attachment, beat the softened butter and sugar together on medium speed for approximately 2 minutes until the mixture is pale and smooth.
  2. Sift the flour and salt directly into the creamed butter mixture.
  3. Mix on the lowest setting just until the dough starts to clump together like damp sand; do not overmix to prevent gluten development.
  4. Press the dough firmly into an 8x8 inch parchment-lined baking pan or roll out and cut into shapes, docking the surface with a fork.
  5. Chill the dough in the refrigerator for 30 minutes to solidify the fats and ensure the cookies hold their shape.
  6. Bake in a preheated oven at a low temperature (approx 300°F/150°C) for 30 minutes until the shortbread is firm and pale ivory, but not browned.