Prep 15minBake 16-18minMakes about 18
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.
- 125g butter, softened
- 75g (⅓ cup) caster sugar
- 1 teaspoon natural vanilla extract or essence
- 150g (1 cup) plain flour, plus extra to dust
- 1½ tablespoons black chia seeds
- Preheat oven to 160°C. Line two oven trays with non-stick baking paper.
- 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.
- Place the dough on a lightly floured surface and knead lightly until smooth. Shape into a disc and then use a lightly floured rolling pin to roll out the dough until 5mm thick. Use a 5cm round cutter to cut out biscuits and place them about 3cm apart on the trays. Re-roll any left over dough and repeat.
- Bake in preheated oven for 16-18 minutes, swapping the trays after 8 minutes, or until lightly golden and cooked through. Remove from the oven and cool on the tray
- Chia seeds are available from large supermarkets (in the health food section) and from specialty health food stores.
- These biscuits will keep in an airtight container at room temperature for up to 1 week.