An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.

　　

Ingredients

Makes 24–28 shortbreads

　　

For the shortbread:

240g (8 ½ oz) butter, at room temperature

　　120g (4 1⁄4 oz/1 cup) confectioners' sugar

　　360g (12 ¾ oz/2 ¾ cups) all-purpose flour

　　1 vanilla pod, seeds scraped out

　　½ tsp flaky sea salt

　　

For the coating:

2 tbsp sumac

　　2 tbsp granulated sugar

　　

Step 1

Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until themixture just forms a ball of dough. It takes a while to come together, so don’t lose faith. Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a log – I prefer to make it rectangular but it is tasty in any shape.

　　

Step 2

Mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar to coat all over, then place in the fridge to set for at least 1 hour (or freeze it until you want to bake them).

　　

Step 3

Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line two baking trays with baking paper. Use a sharp knife to cut each log into 12–14 slices and place them flat on the trays.

　　

Step 4

Bake for 10–12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.

　　From Honey & Co. at Home © 2019 by Itamar Srulovich and Sarit Packer. Reprinted with permission by Pavilion Books.Buy the full book from Amazon.