Method

• 1.
  Preheat oven to 160C/140C fan-forced. Line base and side of a 20cm straight-sided square cake pan with baking paper.
• 2.
  Place butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, scraping down side of bowl once, or until sugar dissolves and mixture is pale and fluffy.
• 3.
  Add flour and beat on medium speed for 40-50 seconds only, until well combined (do not over mix as this will make the shortbread tough). The dough will form large, slightly sticky clumps but when pressed together between your fingers will hold its shape easily and not feel dry.
• 4.
  Scrape mixture into prepared pan, then crumble evenly over the base to cover evenly. Use your finger tips to quickly and firmly press down into pan and to level top as evenly as possible. Use a fork to prick lines into top of shortbread, then use the tip of a small sharp knife to score the top into 16 fingers (making sure not to cut all the way through).
• 5.
  Bake for 50 minutes or until cooked when just firm to the touch and light golden all over, with slightly more golden edges. Remove from oven and immediately retrace the lines marked with the tip of the same small sharp knife. Transfer pan to a wire rack and cool shortbread completely in pan.
• 6.
  Remove shortbread from pan to a chopping board. Following the scored lines, and using a large sharp knife, cut into four equal larger sections then either break apart or slice each section into fingers. Serve or store in an airtight container in a cool, dark place for up to 2 weeks.