Shortbread biscuits

Makes 12-14
200g Irish butter, cold, cut into cubes – plus extra for greasing
325g plain flour, plus extra for dusting
125g caster sugar, plus extra for sprinkling
2 tsp vanilla extract
2 egg yolks
100g cornflour
  1. Preheat the oven to 190˚C/170˚C/gas mark 3. Lightly grease a baking tray with butter.
  2. In a food processor, combine flour and cold butter and process until the mix looks like bread crumbs.
  3. Add sugar, vanilla and egg yolks, whizz until it forms a loose dough.
  4. Turn the dough out onto a piece of cling film and shape into a log. Wrap tight and refrigerate for at least 45 minutes.
  5. When ready to bake, remove the cling film and cut the log into slices.
  6. Place slices on a a baking tray, about 2 cm apart from each other and sprinkle on a bit of course sugar.
  7. Place the shortbreads on the prepared baking tray and bake for about 20 minutes or until golden brown and crisp.
  8. Sprinkle the warm shortbreads with a little extra sugar and allow to cool on a wire rack. Store in an airtight tin.

Per serving
380kcals, 22.1g fat (7.8g saturated), 29.1g carbs (2.5g sugars), 14.8g protein, 0.2g fibre, 0.327g sodium