Sumac brings a delicate lemony and cranberry-like brightness, that perfectly offsets the rich buttery shortbread. A white chocolate finish makes for the ultimate sweet treat.
100g Golden Caster Sugar
200g Unsalted Butter, at room temperature
275g Plain Flour
A pinch of Sea Salt
4 Tbsp Sumac
200g White Chocolate
1. Place the sugar and butter (softened at room temperature) into a large bowl and beat using an electric hand mixer for about 5 minutes, until fluffy and light in colour.
2. Add the flour, salt and the sumac and mix together, until it forms a dough.
3. Place the dough between two pieces of parchment paper, and using a rolling pin, roll it to 1 cm thickness.
4. Cut the dough into rectangles, about 2 cm wide and 9 cm long, and place onto baking trays, lined with parchment paper. Make sure to space them out as they will expand a little when baking.
5. Preheat the oven to 170˚C (150˚C Fan).
6. Place the baking trays lined with the uncooked biscuits to chill in the fridge for 25 minutes, or in the freezer for 15 minutes, until firm.
7. Remove the biscuits from the fridge or freezer and place in the oven for 15 to 30 minutes, or until lightly golden in colour. Leave to cool.
8. Melt the white chocolate, by placing it in a bowl in the microwave for 30 seconds, until three quarters has melted. Mix vigorously until the entire chocolate is melted.
9. Dip one-third of the shortbread into the melted white chocolate, place down on parchment paper and decorate with a sprinkle of sumac.