This teatime treat comes with vanilla and sumac – it’s lemony in flavour, but dusky pink in colour – crust. And best of all, it’s pretty simple to whip up.
Serve with lots of tea…
Sumac and vanilla shortbread
- Food processor or an electric mixer with a paddle attachment
- Two baking trays
- Sharp knife
- 240 g butter at room temperature
- 120 g icing sugar
- 360 g plain flour
- 1 vanilla pod seeds scraped out
- 1/2 tsp flaky sea salt
For the coating
- 2 tbsp sumac
- 2 tbsp granulated sugar
- 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.
- For the coating, 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 one hour (or freeze it until you want to bake them).
- 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.
- Bake for 10–12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.
Honey & Co. At Home: Middle-Eastern Recipes From Our Kitchen by Sarit Packer and Itamar Srulovich, photography by Patricia Niven, is published by Pavilion Books.
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