Homemade Christmas gifting: Vanilla Shortbread

Posted on 24 December, 2019

Sweet, simple and perfect for gifting, this shortbread is foolproof, buttery and moreish. 

As I’ve gotten older, I’ve started to feel differently about gift-giving.

Or maybe it’s because as you get older, you no longer need ‘stuff’. Or maybe it’s because you start to appreciate the little things more.

Gift-giving doesn’t mean you have to go out and spend lots of money to make someone feel special.

There is something about receiving a handmade or home-baked gift all wrapped up with a beautiful gift tag. It has thoughtful written all over it!

Here is the final instalment in a series of recipes you can whip up quickly and easily. Perhaps consider doubling the recipes so you get more bang for your buck and get all your gifts done in one hit!

VANILLA SHORTBREAD

Ingredients

• ¼ cup rice flour
• 1 2/3 cups plain flour
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract with seeds
• ½ cup caster sugar
• 200g unsalted butter, softened to room temperature
• 2 teaspoon extra caster sugar to sprinkles over prior to baking

METHOD

Preheat your oven to 180 degrees (fan-forced). Line a baking tray with non-stick baking paper.

In a medium mixing bowl, sift the rice flour, plain flour and baking powder.

In an electric mixer beat the sugar, butter and vanilla extract until light and fluffy. Add the flour mix and use your hands to bring the dough together.

Flour your benchtop and turn the dough out and knead very gently until the dough comes together and is smooth.

Place the dough on the prepared baking tray and roll out until it is roughly 25cm x 20cm rectangle and about 1m thick. Use a sharp knife to score the dough into small (or large depending on how you like it) rectangles. Using a fork, prick the dough all over, sprinkle with extra caster sugar and bake in the preheated oven for 20–25 minutes or until light golden.

Allow to cool for about 15 minutes and then cut down the scored lines. Package up with a little gift tag and Xmas message.

Photography: Tim Bean Photography.