Ingredients:

  • 1 cup (226g) European-style salted butter, cool but pliable
  • 0.5 cup (60g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 0.25 cup (30g) cornstarch
  • 0.5 tsp fine sea salt
  • 1 tbsp granulated sugar for dusting

Instructions:

  1. In a large bowl or stand mixer, beat the cool butter and sifted powdered sugar together on medium speed for approximately 2 minutes until the mixture is pale and smooth, but not overly aerated.
  2. Add the vanilla extract and mix briefly to combine.
  3. Sift the all-purpose flour, cornstarch, and sea salt directly into the butter mixture. Mix on low speed until a shaggy dough forms and no dry streaks remain.
  4. Turn the dough onto a piece of parchment paper. Roll into a rectangle approximately 1/2-inch thick. Chill the dough for at least 60 minutes to firm up the fats.
  5. Preheat your oven to 300°F (150°C). Use a fork to dock the top of the dough with small holes to allow steam to escape.
  6. Dust the top with 1 tablespoon of granulated sugar. Bake for 35 minutes or until the edges are barely golden and the center is set.
  7. Slice into rectangles while still warm, then allow to cool completely on a wire rack.