Shortbread bikkis made with Myrtleford Butter

Ingredients:

250g Cultured unsalted Myrtleford butter, chilled
100g Caster Sugar
250g Plain flour (I use Manildra or Bakers Secret)
120g Rice flour
1/2 tsp Murray River Pink Salt
2 Vanilla beans, split & scrape out the seeds (keep the left over beans I will show you a little tip)

extra sugar to sprinkle on top

Method:

• Pre-heat oven o 150 degrees fan forced (if you are unsure of your oven temp use an oven thermometer, they are very handy)
• In a food whizzer add all of the ingredients except extra sugar (its helpful to have the butter on the top to start with) & process until it just comes together.
• Turn out & knead gently until it comes together.
• Gently pat out the dough with your hands & with some extra flour roll out gently to 1 cm thick.
• With your favourite cookie cutter or a small round 3.5cm cut out the dough & place on a lined baking sheet, poke holes in the dough with a fork or leave plain & sprinkle with extra sugar.
• Bake for approx 20 - 25 minutes for the small cookies & longer if they a large.

The butter is just beautiful, if you have someone special to bake for its worth the expense.
Call into Dares Fruit & Vegs Wodonga to get your Myrtleford Butter