About this recipe:This is a very low-sugar shortbread biscuit recipe. I find that the addition of vanilla helps to give it a sweeter flavour somehow; you could also use a teaspoon of vanilla extract, if desired.
Makes: 30 small biscuits
190g plain flour
5 tablespoons icing sugar
1 pinch salt
170g butter, chilled and cut into cubes
1/2 vanilla pod, seeds scraped
1 egg yolk
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Mix together the flour, icing sugar and salt. Tip in the cubed butter and vanilla seeds, and rub together until mixture resembles fine breadcrumbs. Add the egg yolk and combine until a solid ball of dough is formed.
Roll dough into two logs, approximately 3cm in diameter and 25cm long. Wrap in cling film and chill in the fridge for 2 hours, or up to 5 days if making ahead.
Preheat the oven to 170 C / Gas 3. Line a baking tray with baking parchment.
Once dough is chilled and solid, remove cling film. Slice into 5mm rounds and place on baking tray. Bake for 15 minutes, or until a light golden colour. Cool and store in an airtight container.
You could try using 5-10 tablespoons of sucralose sweetener (Splenda) instead of the icing sugar, if you desire a sugar-free recipe.