Diamond shortbread cookies with vanilla

Ingredients

• 250 g Unsalted butter (Soft, at room temperature)
• 150 g Granulated sugar
• 1 cuillère à café Vanilla paste (Concentrated vanilla extract)
• 1 gousse Ugandan black vanilla bean (Scraped, seeds only)
• 300 g All-purpose flour
• 1 pincée Fleur de sel
• 100 g Coarse sugar (For coating the logs)

Instructions

1. Cream the butter and sugar

   In the bowl, place the softened butter cut into cubes, add the sugar, vanilla paste and the seeds from the bean. Beat on medium speed for 3 minutes until the mixture becomes creamy, fluffy and pale.

   Time: PT3M

2. Incorporate the flour and fleur de sel

   Add the sifted flour and the fleur de sel. Mix with a spatula then work the dough with your hands until you obtain a homogeneous ball that releases from the sides of the bowl.

   Time: PT2M

3. Form the logs

   Divide the dough into two equal parts. Roll each part into a log about 3 cm in diameter and 20‑21 cm long.

   Time: PT5M

4. Wrap and refrigerate

   Wrap each log in cling film, sealing the ends tightly. Place in the refrigerator for 35 minutes.

   Time: PT35M

5. Coat with coarse sugar

   Remove the film, roll each log lightly to make it well round, then roll it several times on a bed of coarse sugar to fully coat it.

   Time: PT5M

6. Slice the shortbread

   With a sharp knife, cut the logs into rounds about 1 cm thick.

   Time: PT5M

7. Prepare the sheet and preheat the oven

   Arrange the rounds on a perforated baking sheet lined with a silicone mat, spacing them slightly. Preheat the oven to 190 °C on convection mode.

   Time: PT10M

8. Bake

   Bake the shortbread for 10 to 12 minutes until they are lightly golden.

   Time: PT12M

   Temperature: 190°C

9. Cool

   Let the cookies warm on the sheet for 5 minutes, then transfer them to a rack to cool completely at room temperature.

   Time: PT5M

10. Storage

    Once completely cooled, place the shortbread in an airtight box away from moisture.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g