Cumin and almond shortbread
This cumin and almond shortbread is excellent served with rich chocolate desserts
www.rosewarnemanor.co.uk
- Butter 500g
- Castor sugar 1½ cups
- Cornflour 2 cups
- Plain flour 4 cups
- Freshly ground cumin 3 tsp
- Ground almonds ¾ cup
1. Cream butter and sugar together.
2. Mix in both the flours and the cumin. When mixed, add the ground almonds.
3. Knead to a firm dough but be careful not to overwork the mix or it will toughen.
4. Roll out to a thickness of 3mm, shape with desired pastry cutter and bake in a moderate oven 180°c/gas 4 until lightly coloured.
5. Remove from oven, place on a rack and sprinkle with unrefined castor sugar, then allow to cool.
You will need
- Butter 500g
- Castor sugar 1½ cups
- Cornflour 2 cups
- Plain flour 4 cups
- Freshly ground cumin 3 tsp
- Ground almonds ¾ cup
Method
1. Cream butter and sugar together.
2. Mix in both the flours and the cumin. When mixed, add the ground almonds.
3. Knead to a firm dough but be careful not to overwork the mix or it will toughen.
4. Roll out to a thickness of 3mm, shape with desired pastry cutter and bake in a moderate oven 180°c/gas 4 until lightly coloured.
5. Remove from oven, place on a rack and sprinkle with unrefined castor sugar, then allow to cool.
