VANILLA SHORTBREAD BISCUITS NIGELLA
Delicious traditional vanilla Shortbread recipe from Nigella Lawson. Full details and images can be found here
Provided by Hearthandmade
Categories Dessert
Time 40m
Yield 33 Cookies, 33 serving(s)
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 160°C/gas mark 3.
- 2. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a pod. (I find the easiest way to do this is by cutting the pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don't even think of throwing the deseeded bits of pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.).
- 3. Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly.
- 4. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways - ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don't start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger.
- 5. Now that you've pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.
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Ah Milly
[email protected]I always have a jar of these shortbread biscuits in my cookie jar. They're the perfect treat to enjoy with a cup of coffee or tea. I love that they're so easy to make and always a hit with my guests.
shafi bhai
[email protected]I'm so proud of myself for making these shortbread biscuits. They're the best biscuits I've ever made. I can't wait to share them with my friends and family.
Sifen habtamu
[email protected]I love how these shortbread biscuits turned out. They're perfectly golden brown and have a lovely crumbly texture. I'm so happy with how they turned out!
Darin Hinton
[email protected]I'm not the neatest baker, but this recipe was still easy to follow. The dough was easy to work with and the biscuits baked up beautifully. Even I can make these biscuits look good!
bangal TV
[email protected]I love that this recipe doesn't require any chilling time. I was able to make these shortbread biscuits in under an hour. They're the perfect last-minute dessert.
Md Nayan Ali
[email protected]These shortbread biscuits are so affordable to make. I was able to get all of the ingredients for less than $10. They're the perfect treat for a budget-minded baker.
Aiza Khan
[email protected]I made these shortbread biscuits vegan by using plant-based butter and milk. They turned out amazing! They're just as buttery and crumbly as the original recipe, and I love that they're cruelty-free.
KAUSO RECORDS
[email protected]I was so happy to find a gluten-free shortbread biscuit recipe that actually tastes good! These biscuits are just as delicious as the traditional ones, and I can finally enjoy them without getting sick.
Hafiz haza
[email protected]I'm not usually a fan of sweet desserts, but these shortbread biscuits are an exception. They're the perfect balance of sweet and savory, and they're so addictive. I could eat them all day long!
Misses Anta
[email protected]These shortbread biscuits are my new favorite dessert. They're so buttery and sweet, and they just melt in your mouth. I can't get enough of them!
Sami Zargar
[email protected]I couldn't resist eating the dough before it even made it into the oven! It was so good. And the baked biscuits were even better. I love the vanilla flavor and the crumbly texture.
Leah Carl
[email protected]These shortbread biscuits were the perfect addition to my holiday party platter. They were elegant and delicious, and everyone loved them. I'll definitely be making them again for my next party!
Eyad Ragab
[email protected]I made a few modifications to the recipe to make it healthier. I used whole wheat flour instead of all-purpose flour and reduced the amount of sugar. The biscuits were still delicious and I felt good about serving them to my family.
Ahmed Habibullah
[email protected]I'm always looking for quick and easy recipes that I can make for my family. These shortbread biscuits fit the bill perfectly. They were done in under an hour and my kids loved them!
Malacho Collins
[email protected]As a beginner baker, I was a bit intimidated to try this recipe, but it was actually very easy to follow. The biscuits turned out delicious and I'm so glad I gave it a try!
Yvette Baptiste
[email protected]I've tried many shortbread biscuit recipes, but this one is by far the best. The dough was easy to work with and the biscuits baked evenly. They were a hit with my family and friends!
Mawaz basra Mavazbasra
[email protected]These shortbread biscuits turned out perfectly! They were buttery and crumbly, with just the right amount of sweetness. I used a vanilla bean instead of extract, and it gave the biscuits an extra depth of flavor. I'll definitely be making these again