I find shortbread hard to resist. It’s a favourite treat alongside a strong cup of tea. Sesame seeds and citrus zest provide an interesting mix of flavours in this version. I find they freeze really well, which means I don’t need to eat the whole batch at once!
INGREDIENTS
250 grams butter
⅓ cup honey
finely grated zest 1 lemon
finely grated zest 1 orange
1 teaspoon vanilla extract
2 tablespoons sesame seeds
1¼ cup brown rice flour
1 cup tapioca flour
⅓ cup cornflour
METHOD
Preheat oven to 150°C.
Place the butter and honey in a mixer. Beat until very pale. Add the vanilla and citrus zest. Beat until well combined. Add the remaining ingredients and beat until thoroughly mixed.
Roll heaped teaspoons of mixture into balls and place on a cookie tray lined with baking paper. Use 2 fingers to flatten, then prick the top with a fork. Place in the fridge for 15 minutes.
Bake for 20–25 minutes until crisp but still pale.
Leave on the tray for 15 minutes (they are delicate while hot) before moving to cooling rack. Makes 16 cookies
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.