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 shortbread from Honey and Co. At Home (Patricia Niven/PA)
Sumac shortbread (Patricia Niven/PA)
Sumac shortbread from Honey and Co. At Home (Patricia Niven/PA)
Print Recipe
Nutrition Facts
Sumac and vanilla shortbread
Amount Per Serving
Calories 129 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 103mg4%
Potassium 16mg0%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 214IU4%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sumac and vanilla shortbread

Shortbread, but not as you know it
Prep Time15 minutes
Cook Time12 minutes
Fridge time1 hour
Total Time1 hour 27 minutes
Course: Dessert, Snack
Cuisine: Middle Eastern
Servings: 28
Calories: 129kcal
Author: Honey & Co


  • 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.


Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 103mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 214IU | Calcium: 4mg | Iron: 1mg

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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