SHORTBREAD

A tasty treat from husband and wife chefs Sarit Packer and Itamar Srulovich THIS teatime treat comes with a vanilla and sumac - it’s lemony in flavour, but dusky pink in colour - crust. And best of all, it’s pretty simple to whip up.

Serve with lots of tea...

MAKES 24-28 INGREDIENTS:

240g butter, at room temperature 120g icing sugar 360g plain flour

1 vanilla pod, seeds scraped out 1/2tsp 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.

» 2. For the coating, mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar 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).

» 3. Heat your oven to 190°C/170°C fan/375°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.