250g salted butter, softened
225g Allinson plain white flour, sifted
100g Billington’s golden caster sugar
1 tbsp Nielsen-Massey vanilla bean paste
1 tbsp Billington’s demerara sugar
Heat oven to 160C/140C fan/gas 3. Place all the ingredients except the demerara sugar in a food processor and whizz until the mixture comes together.
Place the mixture in a lightly greased 23cm fluted round loose-bottomed tart tin, using the back of a spoon to press the mixture into the tin.
Score the mixture into 8 wedges, prick all over with a fork and scatter over the demerara sugar.
Bake for 50 mins or until golden brown. Cool in the tin, rescoring the wedges.