Cumin and almond shortbread

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

This cumin and almond shortbread is excellent served with rich chocolate desserts

www.rosewarnemanor.co.uk

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  • You will need
  • Method
  • 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.

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'Excellent served with rich chocolate desserts, cream based desserts such as brulees, or great in the winter to accompany warm fruit compotes'

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