Mothering Sunday Shortbread

Take a large baking sheet and cut out a piece of baking paper big enough to line it, then put the paper on the baking sheet and set aside while you make the shortbread dough.

First, cut the soft butter into small, even cubes and put it in a large mixing bowl, then sieve in the sugar and add the vanilla essence. Beat the sugar, vanilla and butter together, using a wooden spoon or an electric whisk, until smooth and well combined. Next, sieve the flour into the bowl and then mix it in gently, either with clean hands or a wooden spoon – the gentler you are, the more deliciously crumbly your shortbread will be! Lightly dust your work surface with flour, then gently squeeze the dough together to form a ball. Lift the dough on to the work surface, then use a rolling pin to roll it out to about ½ a centimetre in thickness. Use biscuit cutters to cut out your chosen shapes, then transfer them to the paper-lined tray and put the tray into the fridge for about 15 minutes; towards the end of this time, switch on the oven to preheat to 160⁰C (Gas Mark 3).

Before you put them in the hot oven, top each biscuit with a sprinkle of sugar, then bake for 15 minutes, or until pale gold in colour. Carefully lift the cooked biscuits on to a wire rack to cool. When they have cooled completely, you can wrap them in pretty paper or fabric and tie with ribbon, or even decorate a small box ready for gifting on Mother’s Day.