300 grams all purpose flour
200 grams Unsalted Butter
100 grams fine caster sugar
Yolk of “one” large egg
Half a teaspoon baking powder
Half a teaspoon vanilla essence
flour and baking powder together, add sugar, butter, essences and bring to a crumbly texture then add the eggs yolk and bind all together to form a smooth pastry using your hand,
Divide pastry into portions, or form into a roll about 1 inch diameter, and wrap in film, put in the fridge for 30 minutes to become firm.
Unwrap the pastry and brush with beaten egg and roll into brown sugar, cut into pieces about half inch long, put onto a greased baking tray none sugar side down and gently press down with the outer palm of the hand this will form a slight indent
in the pastry, leave a slight gap between each shortbread on the tray.
Bake in the oven at 180c until lightly golden +/- 25 minutes
Try dipping the tops into some
melted dark, milk or white chocolate, if you do this put them onto a baking tray and put into the fridge for a few moments for the chocolate to set
add some cherries into the recipe or with chopped almonds, chocolate chips, peanuts, raisins, and the variations are endless, or just make the basic recipe and then make a variation of flavours
Once baked, cooled, and decorated keep in an airtight container or tin, if you can!