Vanilla Shortbread Biscuits Nigella Recipes

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VANILLA SHORTBREAD



Vanilla Shortbread image

Even if you have never baked anything in your life, you will be able to make these with untroubled ease. And I hate to say this - as someone with a once-serious Bahlsen habit - but they are so much better than anything out of a packet.

Provided by Nigella

Yield Makes: 33 fingers

Number Of Ingredients 6

100 grams icing sugar
200 grams plain flour
100 grams cornflour
200 grams very soft unsalted butter
seeds from 1 vanilla pod
caster sugar

Steps:

  • Preheat the oven to 160°C/140°C Fan/gas mark 3/325ºF. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a vanilla pod. (I find the easiest way to do this is by cutting the vanilla pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don't even think of throwing the deseeded bits of vanilla pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.) Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways - ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don't start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger. Now that you've pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.

VANILLA SHORTBREAD



Vanilla Shortbread image

Simple pleasure. That's what this is. A buttery little bite that's crunchy and crumbly. I use it in Banana Pudding, but it's delicious on its own too. My shortcut to shortbread? Pack the dough into a resealable plastic bag. No messy rolling or gaping holes in a dough log. Pressing the dough into the bag makes a nice even layer that's easy to store and cut.

Provided by Carla Hall

Categories     dessert

Time 2h10m

Yield About 5 dozen cookies

Number Of Ingredients 5

3 cups all-purpose flour
3/4 teaspoon salt
1 1/2 cups (12 ounces) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon pure vanilla extract

Steps:

  • Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
  • Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
  • Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
  • When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  • Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
  • Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.

VANILLA SHORTBREAD BISCUITS NIGELLA



Vanilla Shortbread Biscuits Nigella image

Delicious traditional vanilla Shortbread recipe from Nigella Lawson. Full details and images can be found here

Provided by Hearthandmade

Categories     Dessert

Time 40m

Yield 33 Cookies, 33 serving(s)

Number Of Ingredients 5

100 g icing sugar
200 g plain flour, preferably Italian 00
100 g cornflour
200 g unsalted butter
1 vanilla pod

Steps:

  • 1. Preheat the oven to 160°C/gas mark 3.
  • 2. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a pod. (I find the easiest way to do this is by cutting the pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don't even think of throwing the deseeded bits of pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.).
  • 3. Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly.
  • 4. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways - ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don't start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger.
  • 5. Now that you've pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.

SUGAR-DUSTED VANILLA SHORTBREAD



Sugar-dusted vanilla shortbread image

Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat

Provided by Good Food team

Categories     Dessert, Snack

Time 40m

Yield Makes 35 biscuits

Number Of Ingredients 6

325g plain flour
200g chilled salted butter, plus a little more for the sheets
125g golden caster sugar
2 tsp good-quality vanilla extract
2large free range egg yolks
icing sugar, for dusting

Steps:

  • Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.
  • With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)
  • Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
  • Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.

VANILLA SHORTBREAD DOUGH



Vanilla shortbread dough image

Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift

Provided by Good Food team

Categories     Dessert, Snack, Treat

Time 15m

Yield Between 16 - 44 biscuits, depending on recipe

Number Of Ingredients 5

325g plain flour
200g chilled salted butter
125g/4½oz golden caster sugar
2 tsp good-quality vanilla extract
2 large free range egg yolks

Steps:

  • Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.
  • Add the sugar, vanilla and egg yolks and whizz to a small dough.

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