Method
We made this shortbread last night and served it with a big bowl of strawberries (and a splash of sherry and sugar) and another big bowl of whipped cream!
- 1
It is best to use an 8” or 9” cake pan with a removable bottom but you can line a pan with aluminum foil and have it hang over the edge.
- 2
Combine the melted butter, sugar and vanilla. Add the flour and mix lightly. Pat and spread the dough evenly in the pan. Let rest for about 2 hours in the pan. Preheat the oven to 300 while dough rests. Bake the shortbread for 45 minutes. Let the shortbread cool for 10-15 minutes before removing from the pan. Cut onto wedges or squares and serve with your strawberries!
From the farm's kitchen
View the original recipe