Photo by Joseph De Leo, Food Styling by Samantha Seneviratne & Jason Schreiber
An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.
- Makes 24–28 shortbreads
- For the shortbread:
- 240g (8 ½ oz) butter, at room temperature
- 120g (4 1⁄4 oz/1 cup) confectioners' sugar
- 360g (12 ¾ oz/2 ¾ cups) all-purpose flour
- 1 vanilla pod, seeds scraped out
- ½ 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 themixture 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.
- 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).
- 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.
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