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Combine butter, sugar, vanilla seeds, salt and flour in Braun’s IdentityCollection Food processor FP 5160. To get easy and perfect results, just select the smart “kneading program” and let the food processor take care of the rest. The special slow-motion kneading even replicates the process of hand-making dough, without any effort.
Tip the dough out onto a lightly floured surface and press together gently to form a ball. (Don't knead the dough or it will become tough).
Flatten the ball and lightly roll out to 3 cm thick rectangle. Carefully lift onto a baking tray lined with baking parchment and cover loosely with cling film.
Chill for at least an hour to firm up.
Preheat the oven to 160 °C.
Remove the shortbread from the fridge and bake for 30 - 40 minutes until the biscuit is firm and a pale golden colour.
Leave on the baking tray for a couple of minutes, then, using a spatula, lift onto a wire rack to cool.
Sprinkle with caster sugar while still warm.
Once cooled, cut the shortbread into squares or rectangles and store in an airtight tin until ready to serve.
This recipe was prepared using Braun’s IdentityCollection Food processor FP 5160.
This recipe can also be prepared using Braun’s MultiMix 3 Hand mixer with its dough hook accessory and Braun’s TributeCollection Kitchen machine KM 3050 with its dough bowl.
Combine butter, sugar, vanilla seeds, salt and flour in Braun’s IdentityCollection Food processor FP 5160. To get easy and perfect results, just select the smart “kneading program” and let the food processor take care of the rest. The special slow-motion kneading even replicates the process of hand-making dough, without any effort.
Tip the dough out onto a lightly floured surface and press together gently to form a ball. (Don't knead the dough or it will become tough).
Flatten the ball and lightly roll out to 3 cm thick rectangle. Carefully lift onto a baking tray lined with baking parchment and cover loosely with cling film.
Chill for at least an hour to firm up.
Preheat the oven to 160 °C.
Remove the shortbread from the fridge and bake for 30 - 40 minutes until the biscuit is firm and a pale golden colour.
Leave on the baking tray for a couple of minutes, then, using a spatula, lift onto a wire rack to cool.
Sprinkle with caster sugar while still warm.
Once cooled, cut the shortbread into squares or rectangles and store in an airtight tin until ready to serve.
