For 35–40 shortbreads:
- 240 g butter at room temperature
- 120 g sugar
- 360 g flour
- 1 pod vanilla, seeds scraped out
- 0.5 tsp flaky sea salt
For the coating (optional):
- 2 tbsp sumac optional
- 2 tbsp sugar optional
- Cream the butter and sugar together.
- Add the rest of the ingredients—flour, vanilla seeds, sea salt—and mix until everything forms a ball of dough. It might take a while.
- Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a rectangular log.
- Optional: mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar to coat it all over.
- Place the logs in the fridge to set for at least 1 hour (or freeze it until you want to bake).
- Heat your oven to 190°C (or 170°C with fan). Line two baking trays with baking paper. Use a sharp knife to cut each log into 14–20 slices of less than 1 cm each.
- Bake for 10–15 minutes until light golden, then remove from the oven. Be careful, as the shortbreads will still be very soft and crumbly—I learned the hard way.
- Leave to cool on the tray before eating.