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Vanilla Shortbread – Currabinny X The Complete Natural

14 Dec 2017

Vanilla Shortbread – Currabinny X Complete Natural

Irish Butter

Butter is by far our favourite ingredient; indeed, we have the best butter in the world in Ireland. Irish butter is produced using milk from cows that are grass-fed on our fertile, green grasses, full of beta carotene goodness. The real butter made in Ireland is additive-free, naturally yellow and usually lightly salted for added flavour. Although butter is essentially milk fat, it absolutely qualifies as a ‘good fat’ full of much needed fat-soluble vitamins such as A, E and K2. Vitamin K2 is especially important as it is largely absent from our diets except in butter. K2 is essential for metabolising calcium. A great use for butter is in baking, where the good fats give amazing flavour, texture and quality. We always have a jar of vanilla shortbreads ready to go for when guests arrive – much to their delight.


Vanilla Shortbread Biscuits


  1. 170g plain white flour
  2. Vanilla pod, seeds scraped out
  3. 110g of butter diced and chilled
  4. 55g of caster sugar



  • Preheat oven to 180°C
  • Put flour in a chilled bowl.
  • Slice open the vanilla pod lengthways and with the back of a knife, scrape the vanilla seeds out of the vanilla pod.
  • Add the cold diced butter with the sugar to the flour and rub them together with your fingers until the mixture starts to come together. The desire is to create a very short crumbly dough with very little moisture.
  • Pat the dough into a flat disc, cover in cling-film and chill for 15 minutes in the refrigerator.
  • Roll out the dough on a floured surface. the thickness should be quite thin, roughly around 3mm.
  • Cut out shapes with pastry cutter of your choice, We like to keep things as simple as possible with a small round one.
  • Arrange on a baking tray lined with baking parchment. Leave around a centimetre between each biscuit.
  • Gather up trimmings, roll out and cut your shapes out again.
  • Bake in the preheated oven for around 10 – 15 minutes, keep a very watchful eye on the biscuits as depending on the thickness they will brown very quickly. The desired colour is very light golden.
  • Immediately remove from baking tray and arrange on a cooling rack.