Cumin and walnut shortbread
Delight in the unique flavors of our Cumin and Walnut Shortbread recipe! This savory twist on a classic treat combines buttery richness with an aromatic blend of ground cumin, crunchy walnuts, a hint of black pepper, and a touch of lemon zest. Perfect for an elegant tea time or a gourmet snack, these shortbread cookies offer a delightful balance of taste and texture. Easy to make and impossible to resist!
- 16 Feb 2025
- Cook time 20 min
- Prep time 85 min
- 8 Servings
- 10 Ingredients
Cumin and walnut shortbread is a delightful twist on traditional shortbread cookies. The unique combination of earthy cumin and nutty walnuts creates a complex and delectable flavor profile, making these cookies a perfect treat for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and vanilla extract until the mixture is smooth and fluffy.
- In a separate bowl, whisk together the all-purpose flour, corn flour, ground cumin, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the lemon juice, black pepper, and chopped walnuts.
- Add the egg and mix until the dough comes together and is well combined.
- Divide the dough into two portions and shape each portion into a log about 2 inches in diameter.
- Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Once the dough is firm, slice each log into 1/4-inch thick rounds and place them onto the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Let the shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your cumin and walnut shortbread with a cup of tea or coffee, or as a savory treat anytime!
Tips:
- Ensure the butter is at room temperature before you start, as this will make it easier to cream with the other ingredients.
- To enhance the flavor, you can toast the walnuts lightly in a pan before chopping and adding them to the dough.
- Chill the dough for at least 30 minutes before baking. This helps to firm up the dough and prevents the cookies from spreading too much in the oven.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking to the baking sheet.
- Don’t overbake the cookies. Remove them from the oven when the edges are just starting to turn golden brown, as they will continue to firm up as they cool.
There you have it – a delicious and unique cumin and walnut shortbread. These cookies are perfect for serving with tea or coffee, or as a delightful snack on their own. With the right balance of spices and nuts, this shortbread is sure to impress your friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 490kcal | 24% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 2.68g | 7% |
| Sugar 0.87g | 1% |
| Fat | |
| Fat 33g | 40% |
| Saturated 14g | 46% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 36mg | 7% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.36mg | 9% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 0.73mg | 1% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 2.90ug | 2% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.33mg | 37% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 170mg | 5% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.09mg | 10% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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