zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Vanilla-Specked Goat's Butter Shortbread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Vanilla-Specked Goat's Butter Shortbread

    Goat's butter adds such a uniquely delicious flavour to shortbread that I wouldn't now use anything else.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Makes: 16 pieces

    Ingredients

    • 250g plain flour
    • 125g cornflour
    • 250g goat's butter
    • 125g caster sugar
    • 125g caster sugar
    • 2 vanilla pods, seeds only

    Method

    1. Preheat the oven to 150°C, gas mark 2. Sieve the flours into a bowl and rub in the butter (or pulse in a food processor) until the mixture resembles breadcrumbs. Add the sugar and vanilla. Form the mixture into a soft dough.
    2. Push the mixture evenly into 2 20cm non-stick sandwich cake tins, then smooth the surface with a cool, dry spoon. Using a sharp knife, mark out 8 evenly sized segments. Bake for 35–40 minutes, until the shortbread is firm and pale gold in colour. Dust with caster sugar and leave to cool in the tin for 10 minutes. Lift the shortbread on to a wire rack and leave to cool completely. Store in an airtight tin for up to 2 days.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Since we're ringing the changes, why not try a cup of russet rooibos tea? Its delicate savannah tang is as soothing as the shortbread itself.

    Comments

    Average user rating

    5 stars