Fennel seed shortbread

Method Print recipe

These delectable shortbreads are aromatic in flavour but still have that buttery taste you’d expect from a great shortbread. This twist on a classic is ideal to serve with a chai or coffee.

1. Toast the fennel seeds until the fennel aroma starts to release. Crush with the cardamom seeds and set to one side to cool.
2. Put the flour into a mixer and add the butter, mix until it resembles breadcrumbs then add the spice mix and sugar.
3. Turn out onto the work surface and knead together then chill for one hour.
4. Once chilled place onto a sheet of greaseproof then place another on the top.
5. Roll out the dough until it’s around 2cm thick.
6. Transfer to an oven tray and remove the top layer of paper.
7. Bake for 25 minutes or until it is golden in colour.
8. Remove from the oven and sprinkle with more caster sugar and cut into rounds.

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