Traditional shortbread

Instructions:

1. Preheat oven to 160°C. Grease 2 oven trays.
2. Line with baking paper.
3. Using an electric mixer, beat butter. Unsure of the quantity needed.
4. Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
5. OK, GOT IT, 2/3 cup sugar and vanilla until light and fluffy.
6. Stir in sifted flour.
7. Divide the dough into 2 portions. Shape into 2 discs.
8. Roll 1 portion between 2 sheets of baking paper to form a 20cm round.
9. Carefully transfer to the prepared tray.
10. Repeat with the remaining dough.
11. Using a small knife, score each round into 8 wedges, being careful not to cut all the way through.
12. Pinch the edges of rounds to form a scalloped effect.
13. Prick the top of the rounds with a fork.
14. Sprinkle with remaining sugar.
15. Bake for 20 minutes or until golden, swapping the trays halfway through cooking.
16. Cool on the trays and then serve.