Description
These sweet and savory shortbread cookies are infused with orange zest and cumin, offering a unique flavor profile that crumbles and melts in your mouth.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 1 cup ghee (clarified butter) or softened butter
- 3/4 cup dark brown sugar (loosely packed)
- 1 teaspoon salt
- Zest of two large oranges (approximately 2 1/2 tablespoons)
- 1 teaspoon cumin seeds
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, sift together the salt, all-purpose flour, and baking powder. Set aside.
- In another large mixing bowl, whisk together the dark brown sugar and ghee (or butter, if using) until creamy and smooth.
- Add the orange zest and cumin seeds to the sugar and ghee mixture, and mix well to combine.
- Gradually add the sifted dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but not sticky.
- Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Once chilled, slice the dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense flavor, lightly toast the cumin seeds before adding them to the dough. These cookies can be stored in an airtight container for up to a week. If you prefer a more buttery flavor, substitute ghee with unsalted butter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6
- Sodium: 100
- Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20