RECIPE – Shortbread cookies

The history of shortbread cookies is closely connected with France. Indeed, it may seem that it appeared in the 12th century as a result of an exchange between the Scots and French confectioners during the Old Union, an alliance between France and Scotland.

Queen Mary, Queen of Scots is generally credited with the delicacy of the shortbread.


  • 900 g flour
  • 450 g butter
  • 115 g powdered sugar
  • 15 g cumin seeds
  • 30 g sweet almonds
  • a few strips of candied orange peel for 25-30 minutes

Beat the butter, gradually adding flour and sugar, cumin and sweet almonds, which must be blanched and cut into small pieces. Work until the dough is very smooth and divide it into six pieces.

Put each cake on a separate sheet of paper, roll out the dough into a square about 2 cm thick and pinch on all sides. Prick it well and garnish with 1 or 2 strips of candied orange peels. We put the cakes in a good oven and bake for 25-30 minutes.

Note : If you don’t like the taste of cumin, you can leave it out and add more candied fruits.

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