Rosemary and Vanilla Shortbread

• 82 g (2¾ oz) rosemary sugar
• 225 g (8

Place the rosemary sugar, flour, salt and vanilla bean in an electric mixer bowl. Using the paddle attachment, mix on medium and quickly add the butter. Mix the shortbread until a dough forms then remove from the mixer. Roll out the dough between two sheets of non-stick baking paper to make a 2–3 mm