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  • Cumin and Walnut Shortbread

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    Ingredients

    • 125 gm. butter, softened
    • 1/2 tsp. vanilla extract
    • 1 tsp. ground cumin seeds
    • 1 tsp. lemon juice
    • 3/4 tsp. salt
    • 1/4 cup walnuts, finely chopped
    • 1 1/4 cup plain flour
    • 1/4 cup cornflour
    • 1 egg, lightly beaten
    • Sea salt flakes ( optional, I didn't used it )
    • Ground black pepper or cumin seeds

    Directions

    Cumin and Walnut Shortbread ... These spicy, bite-sized shortbread cookies are a fun twist on traditional shortbread. Delicious and wonderful flavor combination!

    Cumin and Walnut Shortbread

    Makes : 40 cookies

    Ingredients :

    Method :

    Preheat oven to 180°C. Line baking trays with baking paper.

    Beat butter, vanilla, cumin, lemon juice and salt until creamy.

    Add walnuts, plain flour and cornflour; beat until a soft dough forms. Turn onto a floured surface. Knead gently until smooth.

    Roll out dough between 2 sheets of baking paper to ( 5 mm. ) thick. Using a small round or square cutter, cut out biscuits. Place onto prepared trays.

    Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.

    Brush top of each biscuit with egg. Sprinkle with sea salt flakes and freshly ground black pepper or cumin seeds.

    Bake for 15 to 20 minutes or until light golden and firm to the touch.

    Allow to cool on trays. Serve.

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    Thank you for stopping by. Hope you enjoy the recipe!!!

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