Ingredients:

  • 227g grass-fed unsalted butter, tempered to 60°F
  • 100g unrefined superfine cane sugar
  • 1 tsp pure vanilla bean paste
  • 300g organic all-purpose flour, sifted
  • 1/2 tsp fine sea salt
  • 1 tbsp rice flour

Instructions:

  1. Prep the oven. Preheat your oven to 300°F (150°C). Note: Low and slow is the rule for shortbread.
  2. Cream the butter. Beat the 227g butter and 100g sugar until pale and fluffy. This should take about 3 minutes.
  3. Add aromatics. Mix in the vanilla bean paste and sea salt.
  4. Sift dry ingredients. Combine the 300g all purpose flour and 1 tbsp rice flour in a separate bowl.
  5. Incorporate slowly. Add the dry mix to the butter until a shaggy dough forms. Do not overmix!
  6. Press into pan. Transfer the dough to your lined pan and press down until the surface is perfectly level.
  7. Score the dough. Use a knife to lightly cut the dough into 16 rectangles.
  8. Dock the surface. Use a fork to prick patterns into each piece. Note: This allows steam to escape.
  9. Bake the batch. Bake for 35 minutes until the edges are just barely golden.
  10. Final cut. While still warm, slice through your score marks again. Let it cool completely in the pan to set the structure.