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Prep time
30 minutes
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Cook time
15 minutes
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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
Ingredients
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200g
softened unsalted butter
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85g
caster sugar
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250g
plain/all-purpose flour
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50g
semolina flour
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100g
Feta cheese
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Zest of 1 blood orange or 2 tablespoons chopped candied blood orange
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1 teaspoon dried mint
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1 teaspoon fresh mint, chopped
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Crushed cumin seeds
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Mint sugar, made by combining 1 tablespoon fresh mint leaves and 1 tablespoon sugar in mortar
Directions
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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.
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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.
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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.
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Place the 'logs' in the fridge and leave to chill for about half an hour.
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Pre-heat oven to 160 degrees centigrade. Grease and flour a tray in readiness for the cookies
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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).
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Sprinkle some tops with dry cumin and others with mint sugar (which will form its own minty crust)
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Bake in the centre of the oven for 12 - 15 minutes or until the edges begin to turn light brown in colour.
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Remove from oven and let cool on a rack. Enjoy! To keep them crisp, I pop them in a ziploc/container and refrigerate.
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