Vanilla Bean Shortbread

Photo: Cynthia Corpuz

Ingredients

2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup butter, softened

1/2 cup canola oil

1/2 cup sugar

1 vanilla bean, split lengthwise

cooking spray

Preparation

Preheat oven to 350F.

Line the bottom and sides of a metal baking pan with foil and coat with cooking spray.

Combine flour, cornstarch and salt in a large bowl and stir with a whisk.

In another bowl, place the softened butter and beat until light and creamy.

Add oil and beat for a few minutes until well blended, then add sugar and continue to beat until well blended and smooth.

Scrape the seeds from the vanilla bean and add to the mixture.

Add flour mixture, beating on low speed until blended.

Spoon dough into the prepared pan and evenly spread out.

Bake for 30 minutes. Cool shortbread in pan for about 5 minutes before cutting. Store in an airtight container.

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About

I’ve tried to make shortbreads before, even vegan ones, and it has never come out so delicate and rich with flavor as this one. The key ingredient here is the vanilla bean. There is simply no substitute. Once cooled, top with a nice homemade lemon scented whip cream and garnish with some fresh raspberries. Or keep it even simpler and serve with a nice scoop of your favorite ice cream or drizzle some chocolate on top. Enjoy!

Note: Vanilla Bean can become expensive, but it is what makes this shortbread taste rich. You can use 1 tablespoon of pure vanilla extract if you have budget restrictions, but if you can afford it, go with the real bean.