• Line a 22cm springform pan with baking paper and preheat the oven to 160°C.
• Cream the butter and sugar in a bowl until the granulated sugar is completely dissolved.
• Sift the flour and spice into the bowl, add the salt and vanilla extract and quickly mix everything together to form a shortcrust pastry.
• Place the dough into the pan and press it flat. Use a ruler and a knife to outline the pieces on the dough and prick each piece with a fork or wooden skewer.
• Bake the shortbread in the preheated oven for about 30 minutes.
• Remove from the oven, detach the cake ring and re-cut the pieces with a sharp knife.
• Allow the shortbread to cool – and it's finished!

Tip:

The shortbread can be flavoured to your heart's content: for example with cinnamon and orange zest or with ginger powder and lemon zest. 

What I like about this recipe: I am not a great biscuit baker. I don't have the patience for that so this shortbread is a pleasant alternative. It's quick to make, works every time, and thanks to the high butter content, a pleasant aroma quickly spreads throughout the house. The shortbread also makes an excellent base for a Christmas dessert, for example in combination with vanilla ice cream and caramel sauce or with caramelised apple slices.