2 1/2 cups (625 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) salt

1 cup (250 ml) unsalted butter, softened

3/4 cup (180 ml) icing sugar

1 tablespoon (15 ml) water

1/2 teaspoon (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 28-cm (11-inch) springform pan.

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter, sugar, water and vanilla with an electric mixer. Using a wooden spoon, stir in the dry ingredients.

Press the dough into the pan with your hands or a spatula. Cut into 8 triangular portions. Using a fork, shape a scalloped edge around the circumference and poke each wedge in three places.

Bake until golden brown, about 35 minutes. Let cool and unmould.

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