- Split the vanilla pod in half lengthways and scrape out the seeds with the tip of the knife into a bowl. Add the eggs and beat lightly.
- Beat the butter and sugar together using an electric mixer until smooth and creamy. Gradually work in the beaten egg, a little at a time. Sift the flour and salt together and slowly add to the mixer. Beat on low speed until all the flour is incorporated; stop as soon as the dough comes together.
- Using floured hands, tip the dough out onto a lightly floured surface and press together gently to form a ball. (Don't knead the dough or it will become tough). Flatten the ball and lightly roll out to 1cm thick circle. Using a 20cm plate as a guide, trim to a perfect circle. Carefully lift onto a baking tray lined with nonstick baking paper. (Re-roll the trimmings to make smaller biscuits if you like.)
- Using a large knife, score the dough into 8 sections without cutting all the way through, then lightly press 2 dimples on the edge of each wedge with your thumb. Cover loosely and chill for at least an hour to firm up.
- Preheat the oven to 160°C/Gas Mark 3. Remove the shortbread from the fridge and bake for 30-40 minutes until the biscuit is firm and a pale golden colour. Leave on the baking tray for a minute then, using a palette knife, lift onto a wire rack to cool. Sprinkle with caster sugar whilst it is still warm.
- Once cooled, break along the indentations into wedges and store in an airtight tin until ready to serve.
See more Christmas recipes
Recipe from Gordon Ramsay - Christmas with Gordon
Whether you are hosting a drinks party for friends, cooking for the main event or just making a dessert, Gordon's latest Christmas book has a range of great recipes for the festive season.