Ingredients:

  • 1 lb unsalted butter, chilled and cubed
  • 3.75 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1.5 tsp fine sea salt
  • 1 tsp vanilla bean paste
  • 3 tbsp raw cane sugar (Demerara)
  • 1 pinch flaky sea salt

Instructions:

  1. In the bowl of a stand mixer, combine the flour, confectioners' sugar, and sea salt.
  2. Add the cold, cubed butter and mix on low speed until the mixture resembles coarse sand with a few pea-sized lumps of butter remaining.
  3. Line a 9x13-inch pan with parchment paper.
  4. Transfer the crumbly dough into the pan and press it down firmly and evenly using the bottom of a flat measuring cup to create a level surface.
  5. Chill the dough in the pan overnight (approximately 30 minutes to overnight) to develop flavor and temper the fats.
  6. Preheat oven to 350°F (180°C). Dock the dough with a fork.
  7. Bake for 40 minutes or until the shortbread reaches a deep, burnished mahogany color. Sprinkle with raw cane sugar and flaky sea salt while warm and cut into rectangles immediately.