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 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
Method
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
Baker's Tips
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.
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 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
Method
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
Baker's Tips
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.
