chanukah – shortbread

by Leah Halmagyi


  • 200g cold unsalted butter, diced
  • 150g pure icing sugar, sifted
  • 1 egg
  • 1½ tsp vanilla paste
  • 450g plain flour


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 24

1 Preheat oven to 170°C. Combine the butter and icing sugar in the bowl of a food processor and pulse until crumbly. Add the egg and vanilla and pulse again. Add the flour and pulse until a dough forms. Wrap tightly and refrigerate for at least 2 hours.
2 Roll out between sheets of non-stick baking paper to 5mm thick, then press with Channukah biscuit stamps. Arrange on lined oven trays and bake for 16-18 minutes, until golden and crisp. Cool on a wire rack.