British

Sumac Shortbread

March  1, 2020
Photo by www.ourmodernkitchen.com
Author Notes

Sumac brings a delicate cranberry-like brightness, perfectly offsetting the rich buttery shortbread. —Our Modern Kitchen

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 15 biscuits
Ingredients
  • 100 grams Golden Caster Sugar
  • 200 grams Unsalted Butter
  • 275 grams Plain Flour
  • 1 pinch Salt
  • 4 tablespoons Sumac
  • 200 grams White Chocolate
In This Recipe
Directions
  1. Place the sugar and butter (softened at room temperature) into a large bowl and beat using an electric hand mixer for about 5 minutes, until fluffy and light in colour.
  2. Add the flour, salt and the sumac and mix together, until it forms a dough.
  3. Place the dough between two pieces of parchment paper, and using a rolling pin, roll it to 1 cm thickness.
  4. Cut the dough into rectangles, about 2 cm wide and 9 cm long, and place onto baking trays, lined with parchment paper. Make sure to space them out as they will expand a little when baking.
  5. Preheat the oven to 170C (150C Fan).
  6. Place the baking trays lined with the uncooked biscuits to chill in the fridge for 25 minutes, or in the freezer for 10 minutes, until firm.
  7. Remove the biscuits from the fridge or freezer and place in the oven for 15 to 30 minutes, or until lightly golden in colour. Leave to cool.
  8. Melt the white chocolate, by placing it in a bowl in the microwave for 3o seconds, until three quarters has melted. Mix vigorously until the entire chocolate is melted.
  9. Dip one-third of the shortbread into the melted white chocolate, place down on parchment paper and decorate with a sprinkle of sumac.

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