Flaky, tender vanilla shortbread cookies with turbinado sugar and flaky sea salt melt in your mouth. This simple butterless shortbread recipe.
– 410g or 3 cups all purpose flour preferably a low protein AP, like White Lily– 80g or ⅔ cups powdered sugar preferably organic, made with tapioca starch– 70g or ⅓ cup turbinado sugar plus more– 1 teaspoons fine sea salt– 1 tablespoon pure vanilla paste or extract– 200g or scant 1 cup avocado oil OR browned butter for the brown butter, measure after browning (see notes above)– Flaky sea salt
INGREDIENTS
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INSTRUCTION
Heat oven to 350 F. Prepare an 8-inch square pan with parchment. Sift flour and sugar into a large bowl. Whisk in salt.
STEP 1 .
Add the turbinado sugar, vanilla, and avocado oil and mix with a rubber spatula. Form an even dough layer in the pan. Carefully press it down with a spatula
STEP 2.
your hands, or a measuring cup to smooth the top. Sprinkle 2-3 tablespoons turbinado sugar and a little flaky sea salt on top. Bake for 20–25 minutes until golden.
STEP 3.
Use the parchment sling to remove the shortbread from the oven. If it cracks, use a knife to push it back. Wrap a greased cookie sheet in parchment.
STEP 4.
To make 8 columns, cut the shortbread in half, quarter it, and cut each quarter in half. Slice the other side into thirds
STEP 5.
Each cookie should be lifted gently with a fish spatula onto the prepared cookie sheet. Leave half an inch between cookies.
STEP 6.
After placing all the cookies on the pan, bake for 10 more minutes. Keep in an airtight container for a week.