Cumin Shortbread

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

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!


  • 250g (9oz) butter, at room temperature
  • ¾ cup caster sugar
  • 1 cup cornflour
  • 2 cups plain flour
  • 2 teaspoons freshly ground cumin powder
  • cup finely ground almonds


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 preheated to 160°C/325°F/Gas 3, then check. The biscuits should be golden, not brown, and just cooked in the middle. Remove from the oven and allow to cool for a few minutes, then transfer to a cake rack to cool completely before storing in an airtight container.