Wholemeal Vanilla Shortbread
Rich, buttery, and nutty, this easy-to-make Wholemeal Vanilla Shortbread comes together and is ready to eat in under an hour. With just four ingredients—butter, sugar, flour, and vanilla—it’s simple yet delicious.
Equipment
- 1 x 8"/20cm Square Cake tin
- Baking parchment
Ingredients
- 200 g unsalted butter at room temperature
- 100 g soft brown sugar
- 1 teaspoon vanilla extract
- 300 g wholemeal flour or any wholemeal/wholegrain flour
Instructions
- Preheat the oven to 160 deg fan assisted. Line the base of an 8”/20cm square cake tin with baking parchment.
- Using an electric mixer, beat together the butter 200 g unsalted butter , sugar 100 g soft brown sugar and vanilla extract 1 teaspoon vanilla extract, until smooth and well combined.
- Add the flour 300 g wholemeal flour and slowly mix together to form a smooth firm dough.
- Place the dough into the prepared cake tin and using the back of a spoon, press down firmly and evenly to form a smooth base.
- Mark the dough into equal portions with a knife cutting only partial way through the dough. Add decorative holes in each section with a fork.
- Bake in the centre of the oven for 25 – 30 mins, or until baked all the way through.
- Before the wholemeal shortbread begins to cool, cut the portions all the way through.
- To avoid crumbling, leave the shortbread in the tin to cool completely before breaking into portions and serving.
Notes
Storage
Shortbread will keep for up to 7 days, even longer, when stored in an airtight container.
Serve
Slice the shortbread into sections while still warm. Cool completely before breaking into portions and serving. However, they do taste nice while still slightly warm.