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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.