Traditional Shortbread

Preparation Time 30 minutes
Cooking Time 40 minutes
Standing/Marinating 0 minutes
Serves 4 portions
250g butter, at room temperature 2 Tbsp vanilla extract
100g (½ cup) caster sugar melted butter, to grease
600g (4 cups) plain flour, sifted


  1. Preheat oven to 150’C.
  2. Brush a rust tray with melted butter to grease, or use spray and cook.
  3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla extract.
  4. Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.
  5. Transfer to the prepared rusk tray. Use a flat-bladed knife to smooth the surface.
  6. Prick the dough all over with a toothpick.
  7. Bake the shortbread in the oven for 40 minutes or until golden brown.
  8. Remove from the oven and push the cutting tray down onto the baked biscuit tray.
  9. Set aside on the trays for 10 minutes to cool before removing the cutting tray.
  10. Transfer to the wire rack to cool completely.