A delightful twist on the classic Scottish shortbread, offering a rich buttery flavor with a hint of vanilla.
Preheat your oven to 160°C (325°F) and prepare a baking tray by greasing it lightly or lining it with parchment paper.
Using parchment paper ensures easy removal of cookies and keeps the tray clean.
In a mixing bowl, combine the plain flour and caster sugar.
Sifting the flour beforehand can make the dough lighter.
Add the unsalted butter to the flour mixture and rub it in using your fingertips until the mixture resembles breadcrumbs.
Cold butter works best for achieving the right texture.
Mix in the vanilla extract and knead the mixture gently to form a smooth dough.
Avoid over-kneading to maintain a tender texture.
Roll out the dough on a floured surface to about 1/4 inch thickness and cut into desired shapes using a cookie cutter.
Chill the dough for 15 minutes before rolling to make it easier to handle.
Place the shaped dough onto the prepared baking tray, spacing them slightly apart.
Using a spatula can help transfer the shapes without deforming them.
Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden.
Keep an eye on the cookies to prevent over-browning.
Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a cooling rack.
Cooling on the tray helps the cookies firm up before handling.
Serve the cookies as a delightful snack or store them in an airtight container for later enjoyment.
These cookies make a wonderful gift when packaged in decorative tins.
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