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
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.