Shortbread is so easy to make and works well as a gift or sweet afternoon treat.
Will keep in a sterilised air tight jar for a month.
125 g butter, softened
40 g light brown sugar
200 g plain flour
1 packet Heilala
Vanilla Bean Sugar
Preheat oven to 180 degrees. Line two baking trays with baking paper.
In a large bowl cream butter and sugar until pale and creamy.
Pour in flour. Using your hands, combine the mixture until it becomes a soft crumble.
Tip the mixture out onto a large sheet of baking paper. Use your hands to bring the mixture together.
Place another sheet of paper on top.
Using a rolling pin, roll the dough to ¾cm thick. It should combine as you roll. You may find that rolling the dough out, then folding it up, then repeating, helps to bond the mixture. Do this gently as you don't want to over work the mix.
Use whatever cutter you like. Carefully cut out dough and place on the lined trays.
Sprinkle over sugar.
Bake for 10-15 minutes or until lightly golden.