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Cumin Shortbread
- Difficulty
Easy
By Peter Gordon
Published 1997
This recipe, apart from the cumin, is my grandmother Molly’s. I find the cumin goes so well with the richness of the chocolate pots. She used salted butter, I use unsalted; use whichever you prefer. The amounts given below will make a lot, so keep any extra for afternoon teas!
Ingredients
250 g 9 oz )¾ cup
Method
Cream the butter and sugar and sift the flours and cumin. Mix half the flour and half the almonds into the butter and sugar, then add the rest and knead gently until the mix holds together in a firm ball. Roll out with a rolling pin and cut with a biscuit cutter (or form into balls and press out with a fork) and place on a greased baking tray. Bake for 20 minutes in an oven that’s been
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