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Cumin and almond shortbread

Phil Thomas, head chef at Rosewarne Manor, shares his recipe for cumin and almond shortbread
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.

Supported by

Indy Cafe Cookbook Volume 2

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.

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  • 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.

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