Preheat the oven to 350 F. Line an 8 inch square pan with parchment paper.

Into a large bowl, sift the flour and the powdered sugar. Add the salt and whisk.

Add the turbinado sugar, the vanilla and the avocado oil and stir with a rubber spatula until the dough is well combined.

Press the dough into an even layer into the pan. Take care pressing it down, either with the back of a spatula, your hands or the bottom of a measuring cup so it’s smooth on top.

Sprinkle 2-3 tablespoons of turbinado sugar on top, then a light sprinkle of flaky sea salt.

Bake for 20-25 minutes until it’s beginning to turn golden.

Take it out of the oven and use the parchment sling to remove the shortbread. It’s ok if it cracks a bit, nudge it back into place with the side of a knife.

Line a greased cookie sheet with parchment paper.

Slice the shortbread into half, then quarter then slice each quarter into half so you have 8 columns. Now slice from the other side into thirds.

Use a fish spatula to gently lift each cookie and place it on the prepared cookie sheet. Ensure there’s at least a half inch space between each cookie (they won't spread but we want them to cook on the edges).

Once all the cookies are on the pan, set it back in the oven (still at 350 F) for another 10 minutes.

Store in an airtight container, it’ll keep for a week.