Feta cheese shortbreads

March  4, 2010
3 Ratings
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves Not sure, but makes about 30 cookies!
Author Notes

I am a fan of shortbread because the dough is very easy to make and transform into a variety of cookies. Available today - some topped with crushed cumin, others with mint sugar and still more with - both! Also some have dried mint in them, and others fresh! The addition of semolina gives extra crunchy cookies. If it is not available, use all-purpose flour. - Kitchen Butterfly —Kitchen Butterfly

Test Kitchen Notes

I am steadily becoming convinced that nearly anything will be delicious in shortbread, and these tasty little morsels definitely served to confirm that opinion. Kitchen Butterfly takes a somewhat unexpected trio of ingredients, and wraps them all into a tender, buttery dough where they mellow out and play well together while still giving you a flavorful surprise with each bite. Warm and fresh out of the oven, they were a perfect afternoon snack. We had friends around, and my batch didn't even make it long enough to try Kitchen Butterfly's refrigerator storage tip! – fiveandspice —The Editors

What You'll Need
  • 200g softened unsalted butter
  • 85g caster sugar
  • 250g plain/all-purpose flour
  • 50g semolina flour
  • 100g Feta cheese
  • Zest of 1 blood orange or 2 tablespoons chopped candied blood orange
  • 1 teaspoon dried mint
  • 1 teaspoon fresh mint, chopped
  • Crushed cumin seeds
  • Mint sugar, made by combining 1 tablespoon fresh mint leaves and 1 tablespoon sugar in mortar
  1. Using a wooden spoon, mix the butter and sugar in a bowl till soft; and then slowly add the flour(s), 100g at a time.
  2. If it is difficult to incorporate the flour, turn out on a work surface and gently bring together. Add the feta cheese and the orange zest/chunks and combine.
  3. Split the dough in two and add dried mint to half and fresh mint to the other half. Form each portion into a log, about 1-2 inches diameter.
  4. Place the 'logs' in the fridge and leave to chill for about half an hour.
  5. Pre-heat oven to 160 degrees centigrade. Grease and flour a tray in readiness for the cookies
  6. Bring out the logs and using a sharp knife, slice into rounds, about a third of an inch thick. Place these dough rounds on a cookie sheet, leaving about an inch between each. You may have to make them in batches (if making them in batches, keep the dough refrigerated till needed).
  7. Sprinkle some tops with dry cumin and others with mint sugar (which will form its own minty crust)
  8. Bake in the centre of the oven for 12 - 15 minutes or until the edges begin to turn light brown in colour.
  9. Remove from oven and let cool on a rack. Enjoy! To keep them crisp, I pop them in a ziploc/container and refrigerate.

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • nannydeb
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

3 Reviews

Kitchen B. December 16, 2010
Thank you fiveandspice - I'm glad you enjoyed them!
nannydeb March 4, 2010
I'm a fan of shortbread too! I love to the crumbly butteryness...
nannydeb March 4, 2010
And I can't wait to try this recipe!