Sumac and Vanilla Shortbread
Delicate shortbread cookies flavored with fragrant vanilla bean and a unique coating of sumac and sugar. These buttery cookies offer a perfect balance of sweet and tangy flavors.
Ingredients
- •240 g butter
- •480 g confectioners sugar and flour
- •1 pod vanilla pod
- •½ tsp flaky sea salt
- •2 tbsp sumac
- •2 tbsp granulated sugar
Cooking Instructions
- 1.
Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture just forms a ball of dough. It takes a while to come together, so don't lose faith. Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a log - I prefer to make it rectangular but it is tasty in any shape.
15 min
- 2.
Mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar to coat all over, then place in the fridge to set for at least 1 hour (or freeze it until you want to bake them).
60 min
- 3.
Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line two baking trays with baking paper. Use a sharp knife to cut each log into 12-14 slices and place them flat on the trays.
10 min
- 4.
Bake for 10-12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.
12 min
