Christmas shortbread cookies

A lightly browned edge gives way with a clean snap to a crumbly, butter-rich centre. Vanilla runs through the short dough, while the egg wash leaves a thin, dry sheen on top.

Instructions

1. Rub in the butter

   Combine the flour, sugar, vanilla sugar and salt. Add the butter in small pieces and rub it in with your fingertips until the mixture resembles fine crumbs; keep the butter cool.

2. Bring the dough together and chill

   Add the egg and bring the mixture together just until it forms a dough; do not knead. Shape into a ball, flatten slightly, wrap and refrigerate for 1 hour.

3. Roll and cut the dough

   Heat the oven to 180°C. Lightly flour the work surface and roll the dough to about 4 mm thick. Cut out shapes with cookie cutters, gathering the scraps gently without kneading.

4. Glaze and bake

   Arrange the cookies on a baking tray lined with parchment and brush with egg yolk. Bake at 180°C for 10–12 minutes, until the edges are just lightly golden. Transfer to a wire rack to cool.

Chef's tips

• Work the butter in quickly with your fingertips; if it turns soft and glossy, the cookies will spread in the oven.
• Once the egg is added, stop as soon as the dough comes together. Kneading develops toughness.
• Take the cookies out when the edges are just turning golden, even if the centres look pale; they firm up as they cool.

Storage

Cool completely, then keep in an airtight tin at room temperature for up to 1 week. The unbaked dough freezes well.