Sumac and vanilla shortbread: a unique twist on a classic

Ingredients for Sumac and vanilla shortbread

• 240 g butter, at room temperature

• 120 g icing sugar

• 360 g plain flour

• 1 vanilla pod, seeds scraped out

• ½ tsp flaky sea salt

• 2 tbsp sumac

• 30 g caster sugar

How to make Sumac and vanilla shortbread

1. Use a food processor or an electric mixer with a paddle attachment to combine the butter, icing sugar, plain flour, vanilla seeds, and salt until the mixture just forms a ball of dough. This may take some time, so remain patient.

2. Once the dough has formed, turn it out onto a clean work surface. Divide the dough into two pieces and shape each piece into a log; a rectangular shape is preferred, but any shape will work.

3. On the work surface, mix the sumac and sugar together. Roll each log in the sumac-sugar mixture until fully coated. Place the logs in the fridge to set for at least 1 hour, or freeze until you are ready to bake.

4. Preheat your oven to 190°C (170°C fan) or gas mark 5. Line two baking trays with baking paper.

5. Use a sharp knife to cut each log into 12–14 slices and place them flat on the prepared trays.

6. Bake for 10–12 minutes until light golden, then remove from the oven. Allow the slices to cool on the tray before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.