Leonie's Shortbread

Makes about 36
Prep 20 mins (+30 mins chill time)
Cooking 25-30 mins

250g butter, at room temperature, cubed
110g (1/2 cup) sugar
1 ½ tsp vanilla essence
300g (2 cups) plain flour
Extra plain flour (optional)
Extra sugar, for sprinkling

1. Line baking trays with non stick baking paper
2. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl until just creamy. Add the flour and use your hands to combine until a firm dough forms.
3. Turn onto a lightly floured surface and knead lightly until smooth. Roll out the dough until 1 cm thick and use a star shaped cutter (5cm in diameter from point to point) to cut out biscuits. Place on lined trays. Re-roll any left over dough and repeat.
4. Sprinkle the biscuits with a little extra sugar and place in the fridge for 30 minutes to chill. Preheat oven to 160C.
5. Transfer shortbread from the fridge to preheated oven. Bake, swapping the trays halfway through cooking, for 25-30 minutes, or until light golden and cooked through. Remove from oven and cool on trays.

These more-ish biscuits will keep in an airtight container for up to 1 week.