Vanilla Shortbread

Rich Scottish butter shortbread scented with real vanilla bean: the spice Hugh Morgan first freed from chocolate

Origin: Scotland / Kingdom of England

From the journey of Vanilla.

When Hugh Morgan, apothecary to Queen Elizabeth I, proposed in the 1590s that vanilla could be used as a flavouring independent of chocolate, he opened a door that Scottish bakers would walk through first. The Scots had long made shortbread, a pure expression of butter, flour, and sugar, as a New Year's gift (Hogmanay), a wedding favour, and a token of celebration. Adding vanilla bean to this austere preparation was the most economical argument possible for Morgan's proposition: in shortbread, which has no competing flavours, the vanilla has nowhere to hide. Good vanilla makes it extraordinary; poor vanilla is immediately apparent. The Scottish shortbread tradition uses a higher proportion of butter than any other national biscuit and no eggs or leavening; the crumb should be pale, tight, and melt on the tongue, with the vanilla arriving as a clean high note against the richness of the butter.

Ingredients

base

225 g unsalted butter, at room temperature, the quality here is everything
100 g caster (superfine) sugar
225 g plain (all-purpose) flour
100 g rice flour or cornflour (cornstarch), for the characteristic shortbread crumble

vanilla

1 vanilla pod, split and seeds scraped, or 2 tsp pure vanilla extract

seasoning

0.25 tsp fine sea salt

finish

2 tbsp caster sugar, extra, for dusting

Method

Beat the butter and sugar together until pale and fluffy, about 3-4 minutes. Add the vanilla seeds (or extract) and beat to combine.
Sift the plain flour, rice flour, and salt together. Add to the butter mixture and mix gently until just combined; do not overwork. The dough should be soft and just holding together.
Turn the dough out onto a lightly floured surface. Press gently into a rectangle about 1cm thick, or roll lightly with a rolling pin. Cut into fingers (approximately 3cm × 7cm) or rounds with a 5cm cutter.
Place on unlined baking trays (no parchment needed). Refrigerate for 20 minutes. Prick each piece twice with a fork: the traditional docking prevents the shortbread from puffing.
Bake at 160°C (320°F, fan 140°C) for 18-22 minutes, until pale golden at the edges but still quite pale on top. Do not let them colour; shortbread should be the colour of pale straw.
Remove from the oven. While still warm, dust generously with caster sugar. Leave on the tray to cool completely; they firm as they cool and are fragile when hot.

Notes

Store in an airtight tin for up to two weeks; shortbread improves after a day as the butter and vanilla flavours meld. For Hogmanay (Scottish New Year) tradition, shape into a large round disc marked into petticoat-tail wedges, representing the folds of the sun. The vanilla will be most pronounced at room temperature; do not serve straight from the refrigerator.

The Gastrographer

Name: Vanilla Shortbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Cuisine: Scotland / Kingdom of England
Ingredients: 225 g unsalted butter, at room temperature, the quality here is everything; 100 g caster (superfine) sugar; 1 vanilla pod, split and seeds scraped, or 2 tsp pure vanilla extract; 225 g plain (all-purpose) flour; 100 g rice flour or cornflour (cornstarch), for the characteristic shortbread crumble; 0.25 tsp fine sea salt; 2 tbsp caster sugar, extra, for dusting

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control