Crumbly shortbread with a tangy vanilla icing.


  • 110 g sugar
  • 110 g butter
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 225 g plain flour
  • vanilla icing:
  • 50 g softened butter
  • 110 g icing sugar
  • ½ teaspoon vanilla extract


  • Cream butter and sugar together with the vanilla extract.
  • Add in the egg yolk and the plain flour.
  • Allow to rest. I normally leave this refrigerated overnight. The mixture can be successfully frozen at this time also.
  • Tear off a piece of dough and roll into a small ball.
  • Place it on a lined baking tray and flatten lightly with a fork.
  • I think it is best to re refrigerate the biscuits at this time.
  • Cook at 190°C (375°F/Gas 5) for 6-8 minutes.
  • When cool, you can sandwich them together with a tangy vanilla icing.
  • Vanilla Icing Method:
  • Cream the icing sugar, vanilla and butter together in a large mixing bowl.
  • Sandwich the biscuits together with the icing.
  • Dust with icing sugar or half dip the biscuits in melted chocolate.
  • These biscuits can be stored for 3-4 days in an air tight container.

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