by Kitchen Butterfly
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A&M's Testing Notes:
Expand CollapseKitchen Butterfly's Notes:
Expand200g softened unsalted butter Ask a question about this ingredient
85g caster sugar Ask a question about this ingredient
250g plain/all-purpose flour Ask a question about this ingredient
50g semolina flour Ask a question about this ingredient
100g Feta cheese Ask a question about this ingredient
Zest of 1 blood orange or 2 tablespoons chopped candied blood orange Ask a question about this ingredient
1 teaspoon dried mint Ask a question about this ingredient
1 teaspoon fresh mint, chopped Ask a question about this ingredient
Crushed cumin seeds Ask a question about this ingredient
Mint sugar, made by combining 1 tablespoon fresh mint leaves and 1 tablespoon sugar in mortar Ask a question about this ingredient
Using a wooden spoon, mix the butter and sugar in a bowl till soft; and then slowly add the flour(s), 100g at a time.
Ask a question about this stepIf it is difficult to incorporate the flour, turn out on a work surface and gently bring together. Add the feta cheese and the orange zest/chunks and combine.
Ask a question about this stepSplit the dough in two and add dried mint to half and fresh mint to the other half. Form each portion into a log, about 1-2 inches diameter.
Ask a question about this stepPlace the 'logs' in the fridge and leave to chill for about half an hour.
Ask a question about this stepPre-heat oven to 160 degrees centigrade. Grease and flour a tray in readiness for the cookies
Ask a question about this stepBring out the logs and using a sharp knife, slice into rounds, about a third of an inch thick. Place these dough rounds on a cookie sheet, leaving about an inch between each. You may have to make them in batches (if making them in batches, keep the dough refrigerated till needed).
Ask a question about this stepSprinkle some tops with dry cumin and others with mint sugar (which will form its own minty crust)
Ask a question about this stepBake in the centre of the oven for 12 - 15 minutes or until the edges begin to turn light brown in colour.
Ask a question about this stepRemove from oven and let cool on a rack. Enjoy! To keep them crisp, I pop them in a ziploc/container and refrigerate.
Ask a question about this stepI'm a fan of shortbread too! I love to the crumbly butteryness...
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Thank you fiveandspice - I'm glad you enjoyed them!