Vanilla shortbread

Shortbread is a classic Scottish treat with a comforting buttery taste. This shortbread recipe from Adam Stokes is extra special as the biscuits are covered in cinnamon and flavoured with vanilla.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Blender

Method

1
Place the cinnamon stick in a food processor and grind into a fine powder. Add the caster sugar to the mixer and blend again
2
Score down the vanilla pod and remove the seeds. Add both the pod and the seeds to the sugar mix and store until ready to use
  • 2 vanilla pods
3
For the shortbread, sift the flour into the icing sugar, add the salt and mix together. Mix in the softened butter and add the beaten egg yolk. Roll out the mix onto a floured surface until 1/2cm thick
4
Preheat the oven to 180˚C. Cut the shortbread into 8cm by 3cm rectangular fingers and place in the oven. Cook until browned at the edges, or 10 minutes approximately
5
Remove the shortbread from the oven and allow to briefly cool on the cooling rack. Sprinkle with the cinnamon sugar and serve
First published in 2015
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Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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