Total: 1 hr 20 min. | Active: 15 min.
Nutritional value / piece: 363 kcal
, Fat: 23 g
, Carbohydrate: 37 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


380 g butter, cut into pieces, soft
230 g sugar
¼ tsp salt
1 vanilla pod, cut open lengthwise, seeds scraped out
500 g white flour

To shape

1 tbsp sugar
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One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

How it's done

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Place the butter in a bowl. Add the sugar, salt and vanilla seeds, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the flour, mix to create a dough, do not knead.

To shape

Transfer the dough to the prepared tin, press down flat. Score the surface of the dough into 16 rectangular fingers using the back of a knife, prick holes in the dough using a wooden skewer. Sprinkle with sugar, cover and chill for approx. 30 mins.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, cut into fingers, leave the shortbread to cool on a rack.

Good to know
Shelf life: Store the shortbread in an airtight container for approx. 2 weeks.
Tip: Freeze the shortbread once cooled. Keep for approx. 2 months.

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