Prep 20minBake 25 min (+30 min chilling time)Makes about 20

This shortbread had been given a little update with the addition of chia seeds. Packed with omega 3 and omega 6 fatty acids as well as loads of fibre these tiny, slightly ‘flattened’ seeds add a little ‘nutty’ crunch to this traditional favourite.

Ingredients

125g (4½oz) salted butter, softened
75g (⅓ cup/ 2¾oz) caster sugar
1 teaspoon natural vanilla extract or essence
150g (1 cup/ 5¼oz) plain flour, plus extra to dust
1½ tablespoons chia seeds

Method

1. Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line two oven trays with non-stick baking paper.
   
2. Put the butter, sugar and vanilla in a mixing bowl and use an electric mixer to beat until just creamy. Add the flour and chia seeds and use your hands to mix to a dough.
   
3. Place the dough on a lightly floured surface and knead lightly until smooth. Divide the dough into two portions, shape each into a disc about 2.5 (1in) thick and wrap in plastic wrap. Place in the fridge to chill for 30 minutes.
4.  Use a lightly floured rolling pin to roll out the dough until 5mm (¼in) thick. Use a 5cm (2in) round cutter to cut out biscuits and place them about 2.5cm (1in) apart on the trays. Re-roll any left over dough and repeat to make about 20 biscuits in total.
   
5. Bake in preheated oven for 25 minutes, swapping the trays halfway through baking, or until lightly golden and cooked through. Remove from the oven and cool on the trays.