Shortbread is a crispy shortcrust pastry, the history of which goes back at least to the 12th century. At that time, however, it was rather a rusk like biscuit made from leftover breaddough that was not sweet at first. Versions with caraway seeds were quite popular. It was only later that sugar and fat, such as lard or butter, and sometimes citrus fruits and almonds were added.
For the dough:
500 grams of strong wheat flour
155 grams raw cane sugar
2 tablespoons of vanilla sugar
300 grams butter, cold
1. Put the flour in a bowl.
2. Add the raw cane sugar, the vanilla sugar and the cold, diced butter.
3. Knead everything swiftly together with your hands and shape the dough into a ball.
4. Cover the shortbread dough in the bowl and let it rest for 30 minutes in a cool place.
5. Roll out the dough about 5 mm thick on a slightly floured work surface.
6. Cut the dough into 2 cm wide and 6 cm long fingers by using a ruler or something similar.
7. Place on a slightly greased baking tray and carefully prick the Shortbread biscuits four times with a cake fork.
8. Bake in the preheated oven at 180°C on the middle rail for 12-15 minutes until golden.
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