Short-breads are wonderful buttery cookies that is of Scottish origin. They are usually served during Christmas and New Years. This year I thought to bake some for Christmas, but with an Indian twist and therefore I added some Jeera or more commonly known as cumin seeds.
2 ½ cup all purpose flour
1 cup butter (preferably unsalted, but I used salted butter because it is difficult to get unsalted butter in India. If you are using unsalted butter, then add 1 tsp of salt to the recipe)
2 tbsp castor sugar
- With the help of an electric mixer or hand mixer (which I used) beat the butter till it is soft and creamy.
- Then add the sugar till it is nicely mixed with the butter.
- In the meanwhile, sieve the flour and then add it to the butter mix. Just beat the mixture till it comes together when pinched with your fingers. We don’t want to beat it too much and make it like chapatti dough.
- Take the dough out and wrap in some butter paper or cling wrap and refrigerate for about 30-60 min.
- Preheat the oven to 180 degrees Celsius
- Then roll out the dough to 1 mm thickness and then sprinkle some jeera/cumin on top.
- Now with the help of a cookie cutter cut different shapes of dough. Place them on the tray and bake it for about 15-20 min or till it is light golden brown. A good thing to do before baking the cookies is to refrigerate them for 15 min so that the cookie retains its shape.
- Let it cool before removing them from the tray.