Cumin and walnut shortbread
Cumin and walnut shortbread features a unique blend of earthy cumin and nutty walnuts, creating a deliciously complex treat. This recipe combines simple techniques for a savory twist on classic shortbread cookies.
Cook time 20 min
Prep time 85 min
Ingredients:
1 cup butter1 tsp vanilla extract
2.50 cups all-purpose white wheat flour
1/2 cup corn flour
2 tsp ground cumin
2 tsp lemon juice
1 dash salt
1/2 cup walnuts
1 egg
1 tsp black pepper
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.
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!
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.
Cumin and walnut shortbread FAQ:
Bake the cumin and walnut shortbread at 350°F (175°C) for 12-15 minutes. Look for edges to turn golden brown for perfect doneness.
Yes, store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.
You can substitute corn flour with additional all-purpose flour or use a rice flour for a gluten-free option. The texture may vary slightly.
Check for a light golden brown color on the edges. The center might appear pale; this is normal since shortbread should remain tender.
Yes, you can substitute walnuts with pecans, almonds, or hazelnuts, according to your preference. Ensure the nuts are chopped for even distribution in the dough.
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.
Nutrition per serving
8 ServingsCalories 490kcal
Protein 9g
Carbohydrates 40g
Fiber 2.68g
Sugar 0.87g
Fat 33g
More recipes
Apple-potato pancakes with jalapeno and thyme
Crispy apple-potato pancakes with jalapeno and thyme.
26 Nov 2025Fresh salmon salad with avocado, tomato and cucumber
Delicious salmon salad with avocado, cucumber, and tomato.
20 Dec 2025Tuna and avocado salad with coriander and lime
Quick and nutritious tuna and avocado salad with coriander and lime.
12 Feb 2026Curry spinach salad with parmesan cheese
A refreshing curry spinach salad topped with parmesan cheese.
01 Feb 2026