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:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.