
Sumac and Vanilla Shortbread
A delicious middle eastern dish. Completely plant-based.
Total Time
147 min
Serves
4
Rating
0.0 (0)
Ingredients
- 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
- 2 tbsp sumac
- 2 tbsp granulated sugar
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.
- 2
It takes a while to come together, so don’t lose faith.
- 3
Once it has formed, turn the dough out onto the work surface.
- 4
Divide into two pieces and shape each one into a log – I prefer to make it rectangular but it is tasty in any shape.
- 5
Mix the sumac and sugar on the work surface.
- 6
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).
- 7
Heat your oven to 190°C/170°C fan/375°F/gas mark 5.
- 8
Line two baking trays with baking paper.
- 9
Use a sharp knife to cut each log into 12–14 slices and place them flat on the trays.
- 10
Bake for 10–12 minutes until light golden, then remove from the oven.
- 11
Leave to cool on the tray before eating.