Dukkah shortbread recipe

Name: Dukkah shortbread recipe
Cook time: 30 min
Cuisine: Middle Eastern
Ingredients: 170g butter, diced; 60g castor sugar; 170g flour; 80g cornflour; 1 egg; 1 tsp crushed hazelnuts; 1 pinch crushed fennel seeds; 1 pinch sesame seeds; 1 pinch cumin seeds; 1 tsp thyme leaves; 1 pinch salt flakes; 1 tsp sugar

Darren Robertson and Mark LaBrooy

October 3, 2017

easyTime:< 30 mins

This is a good one to have up your sleeve if you are after an easy dessert or afternoon tea (if anyone still actually has afternoon tea). Regardless, it is very tasty indeed. The shortbread can, of course, be prepared plain. But the dukkah mix gives it a really interesting twist. If you do not have all of the spices, perhaps try topping the biscuits with other seeds, ground nuts, spices, dried fruit or citrus zest.

Ingredients

170g butter, diced
60g castor sugar
170g flour
80g cornflour
1 egg
1 tsp crushed hazelnuts
1 pinch crushed fennel seeds
1 pinch sesame seeds
1 pinch cumin seeds
1 tsp thyme leaves
1 pinch salt flakes
1 tsp sugar

Method

1. Mix the butter and sugar until light and fluffy.
2. Fold in the flour and cornflour. Shape the dough into a ball and leave it to rest it in the fridge for half an hour.
3. Line a tray with baking paper. Roll the dough to a thickness of about five millimetres, place on the tray and brush with a beaten egg. Sprinkle dukkah mix (all the remaining ingredients aside from the sugar) on top.
4. Bake at 150°C or until slightly golden. This should take about 20 minutes.
5. Once cooked, carefully remove from the tray and sprinkle with sugar. Cut into finger-size biscuits and serve with whipped cream and passion fruit, or burnt honey strawberries.
Tip: It will be easier to get a clean slice if you cut the shortbread while it is still warm.
This recipe goes with Darren Robertson and Mark LaBrooy's Burnt honey strawberries