shortbread, but not as you know it

SUMAC AND VANILLA SHORTBREAD

INGREDIENTS:

(Makes 24-28 shortbreads) 240g butter, at room temperature 120g icing sugar 360g plain flour 1 vanilla pod, seeds scraped out ½tsp flaky sea salt For the coating: 2tbsp sumac 2tbsp granulated sugar

METHOD:

1. Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture just forms a ball of dough. It takes a while to come together, so don’t lose faith. Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a log – I prefer to make it rectangular but it is tasty in any shape.

For the coating, mix the sumac and sugar on the work surface. Roll the log in the sumacsugar to coat all over, then place in the fridge to set for at least one hour (or freeze it until you want to bake them).

Heat your oven to 190 degrees C/170 degrees C fan/375 degrees F/gas mark 5. Line two baking trays with baking paper. Use a sharp knife to cut each log into 12-14 slices and place them flat on the trays.

4. Bake for 10-12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.