SUMAC AND VANILLA SHORTBREAD

Sumac and Vanilla Shortbread image

Provided by Sarit Packer

Yield Makes 24-28 shortbreads

Number Of Ingredients 7

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
2 tbsp sumac
2 tbsp granulated sugar

Steps:

Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture 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.
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).
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.
Bake for 10-12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.